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TURNED OR GROOVED MUSHROOMS
"Turned mushrooms usually decorate fish dishes or garnish colourful mixed salads. Grooved mushrooms, a simpler version of turned mushrooms, are made using a canelle (grooving) knife."
Mushrooms
TO MAKE TURNED MUSHROOMS:
Hold the blade of a small sharp knife loosely in your fingers at a slight angle, the cutting edge balanced on the mushroom. Place the side of your thumb behind the blade, on the top of the mushroom.
Using your thumb as a pivot, push the blade forward and down in a smooth motion by twisting your wrist. The slanted cutting edge should carve a strip out of the mushroom cap. Continue carving strips at regular intervals while turning the mushroom until the first strip is reached.
Cut off and discard the stalk(stem) or save for soups, stocks, etc.
TO MAKE GROOVED MUSHROOMS:
Starting from the center of the mushroom cap, draw the knife downwards to the stalk (stem). Turn the mushroom slightly and continue drawing 7 more grooves, each evenly spaced around the mushroom.
Source: The Creative Art of Garnishing by Yvette Stachowiak
"Turned mushrooms usually decorate fish dishes or garnish colourful mixed salads. Grooved mushrooms, a simpler version of turned mushrooms, are made using a canelle (grooving) knife."
Mushrooms
TO MAKE TURNED MUSHROOMS:
Hold the blade of a small sharp knife loosely in your fingers at a slight angle, the cutting edge balanced on the mushroom. Place the side of your thumb behind the blade, on the top of the mushroom.
Using your thumb as a pivot, push the blade forward and down in a smooth motion by twisting your wrist. The slanted cutting edge should carve a strip out of the mushroom cap. Continue carving strips at regular intervals while turning the mushroom until the first strip is reached.
Cut off and discard the stalk(stem) or save for soups, stocks, etc.
TO MAKE GROOVED MUSHROOMS:
Starting from the center of the mushroom cap, draw the knife downwards to the stalk (stem). Turn the mushroom slightly and continue drawing 7 more grooves, each evenly spaced around the mushroom.
Source: The Creative Art of Garnishing by Yvette Stachowiak
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Thank You To All Who Contribute
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Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!