Combine one or two fluted mushrooms with a sprig of watercress to trim dinner plates when you serve London broil or other beef dishes. Cap the ends of chicken kabobs with fluted mushrooms. Garnish your favorite paté with several fluted mushrooms.
Ingredients
Large fresh white mushroom cap
Lemon juice in small bowl
1. Gently wipe mushrooms clean with damp cloth. Gently pat dry with paper towel. With paring knife held at 45° angle, begin at top center of mushroom cap and cut thin curved groove to edge of cap. Turn mushroom. Continue cutting out curved grooves, making total of six or seven evenly spaced thin grooves.
2. Once all cuts have been made, carefully remove each triangular-shaped piece; discard. To help keep fluted mushroom from turning brown, dip into lemon juice.
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