(Flip Burger Boutique)
From National Public Radio, a story about rapidly increasing interest in using mushrooms as an extender for ground meats, especially hamburgers. According to this story, a hamburger made of 50% beef and 50% mushrooms is as filling as a regular burger, tastes better, has 24% less fat, and is 27% cheaper.
Worth a try! Perhaps you could adapt the mushroom sausage recipe we discussed last fall for this purpose.
I bet using savory wild mushrooms like porcini, cauliflower polypore, or maitake would work well here. Maybe even hawk-wings… Looks like a good use for the large, old, rather soggy porcini we find too late to be put on the table as-is.