- For creole “paste,” mix the first eight ingredients and grind into a powder or mash into a paste. Put the paste, water, and mushrooms in a medium pot. Bring to a boil, then reduce to medium-low heat and cook for about 30 minutes to boil out any bacteria (wild mushrooms have bacteria with the potential to upset your stomach.)
- Remove mushrooms from liquid and grill over medium indirect heat for 30 minutes. (I used a double-rack smoker and put the grapefruit halves on the top rack so they were dripping down on the mushrooms as they smoked/grilled. If you don’t have this set-up, grill the grapefruit next to your mushrooms then drizzle grapefruit juice onto the mushrooms throughout the grilling process.
- Remove mushrooms from grill, slice them ,then mix together in a bowl with butter, thyme, and the turkey pho stock until butter is melted. Serve.