Remove the stems from the shiitake and crimini mushrooms. Roughly chop the stems and add them to a pot full of the vegetable broth. Simmer the stock on low for 40 minutes to an hour.While the stock is reducing and concentrating, heat your coconut oil in a large soup pot over medium heat. Add the minced shallot and cook through until transparent, stirring often. Add the celery and cook 5 minutes further. Deglaze the pot with the bourbon whiskey, stirring to mix evenly. Strip the leaves from your sprig of rosemary and add them to the pot. Add the coconut milk and remove from heat.Heat a wide 12" cast iron pan over medium-high heat (otherwise use a wide non-stick pan). Precisely slice the shiitake caps into thin strips. Add to the hot pan and cook down until most of the liquid has released from the mushrooms, stirring occasionally. Add 1 tablespoon coconut oil or ghee and cook further until beginning to crisp. Remove the shiitake from the pan and add to the shallot, celery, and coconut milk base.While the shiitakes are cooking, precisely mince the crimini caps into very small cubes (1/8 inch at most). Once the shiitake has finished cooking and has been added to the shallot, celery, and coconut milk base add the crimini to your hot cast iron pan. Cook the mushrooms until most of the liquid has cooked off (about 10 minutes). Add 1 tablespoon ghee and cook further until just beginning to crisp. Remove from heat and add to the shallot, celery, shiitake, and coconut milk base.Once the stock has finished concentrating, strain out the mushroom stalks and add the mushroom infused stock to the cooked vegetables and mushrooms. Add 1 cup water.Add J. Q. Dickinson coarse sea salt and freshly ground black pepper to taste. I personally added about 1 teaspoon of salt and a teaspoon of pepper, with a sprinkle more on top of each bowl that I served.Serve hot and immediately!