3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk

Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine
sausage, stuffed, mushrooms

1/2 pound mushrooms
1/2 pound Stilton cheese
2 large garlic cloves
1 tablespoon unsalted butter
1/3 cup heavy cream

Accompaniment: chunks of crusty whole-grain bread
sauteed, mushrooms, melted

1/4 cup coarse fresh bread crumbs from a baguette
1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
1 1/4 cups dry white wine
1 cup water
1/2 small onion, sliced
1/2 Turkish or 1/4 California bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 3/4-inch pieces
1/2 lb small mushrooms, halved lengthwise, then thinly sliced lengthwise
3/4 stick (6 tablespoons) unsalted butter
1/2 cup heavy cream
1 large egg yolk
1 tablespoon all-purpose flour
8 cups kosher salt to stabilize scallop shells (if using)
1 1/2 tablespoons minced fresh flat-leaf parsley

Special equipment: 16 (2 1/2-inch) scallop shells* or 8 (2-oz) ramekins
scallops, mushrooms, in