11.   Serve with crudites, in stuffed broiled mushroom caps, or on garlic baguette croutons with roasted red bell pepper strips.

12.   Slice the mushroom caps, but keep the heartier mushrooms like shiitakes separate from the lighter oyster and button mushrooms.

13.   Slice the mushroom caps and tender stems thinly.

14.   Stuffed mushroom caps -- with roasted red pepper, blue cheese or feta, homemade or store-bought -- are good party starters.

15.   Spoon crab mixture into mushroom caps.

16.   Take casserole from oven, remove mushroom caps and set aside.

17.   The mushroom caps should be familiar, although here they are more well-herbed than traditional bland versions.

18.   The sharp combination of blue cheese and walnuts is equally good on bread, piped onto pears or stuffed into cherry tomatoes or mushroom caps.

19.   Then proceed to crab-stuffed jumbo mushroom caps with melted sharp cheddar in butter sauce.

20.   Use the mushroom caps that remain sliced into a salad, or grill them for a sandwich.