I did help make it into some delicious mushroom cakes. The cakes were made with an egg, vegenaise (we just didn't have mayo), bread crumbs, dijon mustard, tamari, and fresh chives and thyme. Here are the ingredients before the "wilted" mushrooms were added.
They had the consistency and taste of really good crab cakes. Of course it helped that they were fried to perfection by my sister (who also gets credit for finding the 'shroom at our parents' farmers' market). We gobbled up the crab cakes...along with some jalapeno elk bratwursts, corn and swiss chard. It's pretty cool to be vacationing in a foodshed that includes elk meat!
Here was the beautiful setting for dinner: my family's deck, cool mountain air, and the gentle noise of the Roaring Fork River behind us.
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