4 ounces dried porcini mushrooms
4 cups hot water

4 tablespoons olive oil
4 large onions, finely chopped
5 pounds hot Italian sausages, casings removed
4 pounds button mushrooms, sliced
4 teaspoons chopped fresh rosemary
2 cups dry white wine
4 bay leaves
2 14-ounce cans beef broth
4 cups half and half

4 pounds rigatoni
6 cups freshly grated Parmesan cheese

Additional grated Parmesan cheese
Fresh rosemary sprigs (for garnish)
rigatoni, sausage, mushrooms

2 large eggs
1 heaping tablespoon plus 1 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 pound crabmeat
1/4 cup dry breadcrumbs

24 large mushrooms (each about 2 inches across), stems removed

2 tablespoons half and half
1 teaspoon crab boil seasoning*
stuffed, mushrooms, crab

3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraîche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia ham (without holes; 10 oz)
12 large eggs

Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups
eggs, mushrooms, in