The stems and caps of the mushrooms are used for different parts of the recipe, so separating them is the first step. Cut the stems from the caps of all the different mushroom varieties; put the caps in one bowl and the stems in another.
Make a stock by placing all the mushroom stems into a pot, along with the bay leaves, white peppercorns, 1 teaspoon of salt and the water. Bring to a heavy boil and let reduce. All of this needs to reduce to 1/4 cup of finished stock, so patience is needed. After about 15 to 20 minutes on high heat, pour the stock through a fine strainer; if 1/4 cup of liquid is left, discard the pulp and set the liquid aside.
Slice the mushroom caps and saute in butter until tender. Add the shallots and garlic and saute about another minute, or until the shallots and garlic are translucent. Pull the saute pan off the stove, and add the curry powder, fresh herbs, red bell pepper, oils, rice vinegar, a pinch of salt and pepper, and the mushroom stock.
Pour this mixture into a bowl, 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. Strain the salad and serve the mushrooms on a plate; save the liquid as a dressing.
