Helping chefs with the challenge of cutting down on red meat and increasing produce on menus is an ongoing goal at this conference. To that end chefs have developed a mix made with roasted mushrooms that can stand in for half the meat in a burger. First you toss the mushrooms with salt, pepper and a small amount of olive oil, then you spread them on a parchment-lined baking sheet and roast them until they are tender and dry. Then you chop them finely, either in a meat grinder or a food processor. The chefs prefer the grinder for texture and also because the mix comes out dryer when ground. A food processor worked just fine for me. The mix kept well all week in my refrigerator, and what I didn’t use for burger variations and spaghetti sauce I used up in vegetarian dinners – an omelet, pasta, pizza and bruschetta.