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    You are in: Home / Community Forums / French, Creole and Cajun Cuisine / Techniques: Fluted Mushrooms
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    Techniques: Fluted Mushrooms

    Chef Kate
    Sun Nov 06, 2005 6:05 am
    Forum Host
    These are very pretty garnishes which, once carved can be left raw, sauteed in butter (or garlic butter) or brushed with butter (or garlic butter) and baked. Once you get the hang of it, they are not hard to do. As always, a good, well sharpened knife is of paramount importance. And it helps if you're patient.

    Use the stem (which you will lop off when you're done) to help you get a good grip on the mushroom. Make your inverted v cuts as evenly as possible around the mushroom.

    You can use the tip of your knife to carve a star shape in the center of the mushroom.

    Or, if you wanted to devote your life to decorating mushrooms, you could try for something like this:

    Sun Nov 06, 2005 2:18 pm
    Forum Host
    those are just lovely kate.
    Fri Nov 11, 2005 2:30 am Groupie
    So pretty Kate! I dont know if I could do that and have it turn out so nicely. Thank you for posting and I will give it a try when I make Drew's next batch of mushrooms. icon_biggrin.gif
    Susie D
    Thu Dec 01, 2005 1:39 am
    Forum Host
    Here is one of the radish mice we talked about.

    These are so easy and would look lovely on a cheese tray for the holidays.
    Thu Dec 01, 2005 7:48 am Groupie
    The radish mouse is so neat! I love him on the platter and great photo!
    Chef Kate
    Thu Dec 01, 2005 10:29 am
    Forum Host
    Looks almost too real. Particularly the tail.

    I love it, Susie!
    Susie D
    Fri Dec 02, 2005 1:42 pm
    Forum Host
    Thanks. I usually use a more oblong shaped radish, but all I could find this time were the round ones. icon_confused.gif For the face (not shown) stick tiny cloves in for eyes.
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