I have found that different varieties of mushrooms can be both very meaty and very "carb like" at the same time.

I sautee most varieties in a little butter and garlic and use them in all sorts of ways - you could put them on meat, toss them (warm) into a salad (especially spinach,) or my new personal favorite: using a big slice of deli turkey breast as a "tortilla" stuff with mushrooms and greens or cheese and eat (with a mustard dipping sauce if desired). You could also use large spinach leaves as tortillas to the same effect.

One thing I was thinking of trying, oyster mushrooms look a lot like pasta. I am wondering how they would hold up under a nice red meat sauce? I'll report back.

Kim