From this recipe's first step, be very gentle with how you combine the ingredients: Overwork it too much at this stage and your crust will be tough.
Clean mushrooms with a brush to remove any dirt or debris.If mushrooms are difficult to clean with a brush without bruising, fill a salad spinner with cold water, add mushrooms to basket, and quickly plunge them into the water, agitating to remove dirt.
Empty the dirty water, and quickly but gently spin the mushrooms dry.Arrange cleaned mushrooms on a baking sheet lined with paper towels, and season with 1 teaspoon salt and pepper.Refrigerate mushrooms, uncovered, at least 6 hours or up to 2 days.. Heat one chimney of charcoal until flames subside and coals are lightly covered in ash.
Place applewood log along edge of coals.Place cooking grate over coals; open bottom and top vents of grill.
Close grill lid, and heat to medium-high (400°F to 450°F).. Blot any moisture from surface of mushrooms, and transfer to a large bowl.
Toss with oil, and arrange in a single layer on oiled grates over direct heat.5 cups fresh corn kernels (from about 7 ears).
1/4 cup all-purpose flour.2 quarts chicken stock or canned low-sodium chicken broth.
1-1/2 cups 1/2-inch cubes peeled russet potatoes.1 tablespoon salt.