How To Carve Mushrooms

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
Carved mushrooms are used to decorate foods. Select firm, medium-sized mushrooms as white and as perfect as possible. Wipe with a damp cloth, being careful not to damage the thin skin that covers the cap. It is this thin skin that gives color contrast to the cut mushrooms.
Sharpen a 4-inch paring knife. Hold the knife at a point just below the handle, on the blade, so that the weight of the knife will be in the handle.

Carefully and quickly slip the blade in at the center of the mushroom at a 45-degree angle and let the weight of the handle roll the blade down the mushroom to cut out a thin wedge. Turn mushroom by stem, and space the cuts close and even around the cap. (Practice on mushrooms before slicing or dicing them.)