Bacon Endive and Mushroom Fauxtage

Ingredients

• 8 ounces cremini mushrooms, stems removed and reserved, caps roughly chopped
• a few sprigs of fresh thyme, or better, lemon thyme if it's available
• 2 tablespoons olive oil, plus extra for roasting mushrooms
• 4 ounces bacon, diced
• 1/2 teaspoon ground turmeric
• 2 tablespoons unsalted butter
• 1 leek, white and light green parts, well-washed and sliced thinly crosswise
• 1 shallot, sliced thinly
• 2 garlic cloves, chopped
• 1 medium carrot, peeled and shaved into ribbons
• 6 ounces Belgian endive, sliced crosswise into 1/4-inch thick strands (3-4 endives; the 6 oz refers to the volume once trimmed and sliced)
• 1 russet potato, peeled, 1/2-inch dice (approx. 8 oz diced potato)
• 1-2 tablespoons tomato paste (eyeball it; a little extra doesn't hurt)
• 2 tablespoons Worcestershire sauce
• 1 cup dry white wine
• 1 cup heavy cream
• 2 cups chicken broth
• 1 parmesean heel, 2"x2"-3"x3" in size
• palmful of dried mushrooms, such as oyster or porcini
• lemon juice, to taste
• salt and pepper

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