1.   Continue to make mushroom stems.

2.   Cut off and discard the mushroom stems.

3.   Gently break off the mushroom stems.

4.   Johns also envisions using mushroom stems to make both pasta flour and wine.

5.   Mushroom stems, lobster shells, and poultry bones and wing tips go into the freezer for various stocks.

6.   Remove and discard mushroom stems.

7.   Strain the stock into a smaller saucepan, discarding the mushroom stems, thyme sprigs and bay leaf.

8.   Trim off mushroom stems and reserve.

9.   When it melts, add shallot and chopped mushroom stems.