fluted mushrooms

On Mondays, just as we opened the front door to customers, Blake would come in the back door with three ten pound carriers of mushrooms. We'd go through them and pick out five to ten pounds of nicely shaped small ones with good stems. While we turned out dinners, would also turn mushrooms, using a classic hand technique to produce the small garnish. It was—sorry for the cliché—all in the wrist. The stem was important because it served as a handle to spin the mushroom while the knife hand pivoted over the top, laying open a flute with each pass.

This one wasn't perfectly round, but it would have blanched nicely.