Serious Eats - seriouseats.com

Stuffed mushrooms: Melt some butter and saute in it a clove or so of garlic, pressed. Pull stems from mushrooms, chop fine (add a few poorly shaped mushrooms as well; I do this in the food processor), saute in garlicky butter until they have absorbed butter and the released liquid is mostly reabsorbed. Let cool a bit. Meanwhile, make bread crumbs from white bread (preferably French, preferably sourdough). Grate some mozarrella fine and mix with crumbs. Proportions should be, roughtly, 1/3 mushrooms, 1/3 cheese, 1/3 crumbs. Add mushrooms, mix, and sprinkle some Worcestershire sauce in. Mix. Taste. Add more sauce if needed. Put mushroom caps in baking pan, stuff them with mushroom, garlic, cheese, crumb mixture, and bake at 350 for 15 minutes to half an hour - until browned on top.

Hamburger made with grass fed organic beef--cooked medium rare and sprinkled with sea salt. No bread. Yum!

I love mushrooms in soups, on pizza (must be sauteed first with garlic and olive oil), with pasta, and stuffed with crabmeat. JEP, you always pick the topics that make my tummy rumble. ;D

My Braun has been a faithful friend for years. Nothing better for making vats of soup in the winter!

I've had an old braun for years and use it pretty often. I wonder how different this one is. It is a good tool but I would't use it for salsa that's for sure...

That said, maybe I am a bit of a nerd, but "accouterment" is a bit of a stretch of the english language. I mean, when borrowing a word from another language, at least spell it correctly...