The great mushroom fluff contest of 2008

Yes, the results are in. The other day I challenged you to come up with creative ideas for what to do with the mysterious substance called "vegetarian mushroom fluff," which I found at Super 88.

The winner is Shannon Lind of Boise, Idaho, where they really know what to do with mushroom fluff. She writes:

"Could you use it to make a quick mushroom soup base? To flavor rice as it's cooking? Mixed with a mild, smooth cheese (ricotta?) as a filling for raviolis? Stuffing for a woodland faerie's pillow?"

She wins for coming up with three plausible suggestions that sound like things you might actually want to eat, as well as one (the pillow) that isn't edible but makes the most of the fluff's pencil-shaving texture and woodsy smell. Or at least I presume it's woodsy -- I didn't open the package but sent it off to Shannon as her amazing prize.

Jenna Smith gets an honorable mention for her gourmet intentions. She suggests "an Asian play on a fluffernutter ... maybe a wonton wrapper with mushroom fluff and a drizzle of cashew nut butter inside? Or tahini sauce inside might be better, but perhaps less Asian. Or how about a fluff-stuffed portabello?" The fluff seems too dry to serve without steeping in hot water or mixing with something moist and palatable, but I love the idea of an Asian play on a fluffernutter.

So what is the fluff actually used for? According to the back of the package, it can be "sendwiched with toasts, mentou, and burgers," served as an accompaniment with "rice mplings," or taken on a picnic.