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.