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1
The stems and caps of the mushrooms are used for different parts of the recipe, so separating them is the first step.
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2
Take a knife and cut the stems from the caps of all the different mushroom varieties, put the caps in one bowl, and the stems in another.
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3
Next we make a stock by placing all the mushroom stems into a pot, along with the bay leaves, white peppercorns, teaspoon of salt and water.
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4
Bring that to a heavy boil, and let reduce.
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5
All of this needs to reduce to 1/4 of a cup of finished stock, so patience is needed.
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6
After about 15 to 20 minutes on high heat, take the stock and pour through a fine strainer, if 1/4 cup of liquid is left, discard the pulp and save the liquid off to one side.
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7
Take the mushroom caps, and slice them.
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8
Add the sliced mushroom caps and saute in butter until tender.
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9
Then add in the shallots and garlic, and only saute for about another minute, or until the shallots and garlic are translucent.
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10
Pull the saute pan off the stove, and add the curry powder, fresh herbs, red bell peppers, oils, rice vinegar, pinch of salt and pepper, and mushroom stock.
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11
Pour this mixture into a bowl and cover tightly with plastic wrap, and let sit in a warm place for 1 hour, to allow all the flavors and aromas of the stock to infuse into the mushrooms.
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12
Strain this salad, and serve the mushrooms on one plate, and save the stock as a dressing.
