Here we are working with the whole mushroom and use its parts and sizes to inspire the outcome. The chow fun noodles are shaved king trumpet mushroom stems cooked in a mushroom broth made from the trim from cutting the noodles, kombu, dried shiitake mushrooms, Lillet, salt, and water. The caps of the mushrooms were smoked, cut into pieces and confited in olive oil with spicy olives, rosemary and garlic. To capture both the aesthetic and taste-texture of meat we pulled the mushroom stems and cooked them in red wine-fish sauce. We took another few king trumpet stems and slice them thin and roasted them in olive oil and with garlic. The last of the mushroom trimmings were combined in a pot with yogurt and cooked to curdle. We strained the mushroom flavored whey off from the solids and added a sheet of gelatin. We were then able to dry the whey into crispy sheets which we could use to accent the dish. Finally we folded in basil leaves and charred garlic chive flowers and buds to accent the mushrooms.