Michael Davis
Tournéing is a decorative knife technique used to shape various types of vegetables, including mushrooms. It is a useful skill to have in the kitchen, as it can elevate the presentation of a dish. The technique involves making a series of shallow cuts along the cap of the mushroom, giving it a swooping, curved appearance. The process begins by placing the blade in the centre of the mushroom cap and rocking the knife down to create a groove. This step is repeated several times, with the mushroom being turned in the hand with each cut. The result is a visually appealing, decorative mushroom that can be used to garnish a variety of dishes, such as soups, stuffed mushrooms, or mushroom pies.
| Characteristics | Values |
|---|---|
| Knife placement | Place the blade in the center of the mushroom cap. |
| Knife movement | Rock the blade down from the center, allowing the knife to move naturally. Do not move the knife laterally. |
| Mushroom movement | Turn the mushroom in your hand as you cut. |
| Cut style | The cut should be shallow and decorative, creating a swooping groove from the center to the edge of the cap. |
| Frequency | Repeat the cut-and-turn motion several times until you develop a feel for it. |
| Use | Turned mushrooms can be used for garnish, stuffing, soup, or as a pie topping. |
| Common mistakes | Salting mushrooms before cooking can make them mushy, as salt draws out moisture. |
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What You'll Learn
Start with a cleaned mushroom
This cut should be shallow and decorative. You should now have a good feel for the technique. Now, start with a new mushroom, cleaned and ready to score. This time, as you make the cut, turn the mushroom in your hand. When you finish the cut, it should swoop down from the centre to a space about half a centimetre or so to the side.
Place the blade in the centre again, right next to the cut you just made, and repeat the process. Remember, you are not moving the knife laterally! It is still making a simple vertical cut into the mushroom cap. You only move the mushroom. Cut. Turn. Cut. Turn. Cut. Turn… and so on.
With a few mushrooms cut in this way, you can garnish a dish and impress your friends with your knife skills. Turn a mushroom before you stuff it, or before you toss it into a soup. If you're making a mushroom pie, place a trio of turned mushrooms in the middle for a beautiful effect.
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Hold the mushroom in your hand
To begin, you will need a paring knife and a mushroom. Take a mushroom and carefully clean the cap with a damp kitchen towel. Avoid rinsing or submerging the mushroom in water, as mushrooms act like sponges and will absorb the water.
Now, hold the mushroom in your hand. Place the tip of the paring knife in the centre of the mushroom cap. Hold the knife loosely by the back of the blade, allowing your fingers to act as a fulcrum for the blade and handle to pivot on.
Rock the blade down from the centre of the cap, so that the edge of the knife scores a groove in the mushroom, moving from the centre to the edge of the cap. Allow the blade to do the work, rocking naturally down the cap of the mushroom. Repeat this step several times to get a good feel for it. Remember, the cut should be shallow and decorative.
Now for the tricky part: start with a new, cleaned mushroom. As you make the cut, gently turn the mushroom in your hand. When you finish the cut, the groove should appear to swoop down from the centre to a space about half a centimetre to the side. Place the blade back in the centre, next to the cut you just made, and repeat the process.
Remember, you are not moving the knife laterally. It is still making a simple vertical cut into the mushroom cap. You are only moving the mushroom. Cut, turn, cut, turn, cut, turn... The more mushrooms you practice on, the better you will become at creating beautifully scored FunGuy mushrooms.
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Cut with a shallow groove
To cut a mushroom with a shallow groove, you will need to hold the mushroom in one hand and place the tip of the paring knife in the centre of the mushroom cap with the other hand. Hold the knife loosely by the back of the blade, allowing your fingers to act as a fulcrum for the blade and handle to pivot on.
Rock the blade down from the centre of the cap so that the edge of the knife scores a groove in the mushroom, all the way down to the edge of the cap. Allow the blade to do the work and rock the knife naturally down the cap of the mushroom. Repeat this motion several times until you get a feel for it. The cut should be shallow and decorative.
Now, start with a new mushroom, cleaned and ready to score. This time, as you make the cut, turn the mushroom in your hand. When you finish the cut, the groove should appear to swoop down from the centre to a space about half a centimetre to the side. Place the blade in the centre again, next to the cut you just made, and repeat the process.
Continue this process, turning and cutting the mushroom with shallow, decorative grooves until you have achieved the desired result.
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Turn the mushroom as you cut
Now comes the tricky part. Start with a new mushroom, cleaned and ready to score. As you make the cut, turn the mushroom in your hand. The cut should appear to swoop down from the centre to a space about half a centimetre to the side. Remember, you are not moving the knife laterally! It is still making a simple vertical cut into the mushroom cap. You only move the mushroom. Cut. Turn. Cut.
Let the blade do the work. Let the knife rock naturally down the cap of the mushroom. The cut should be shallow and decorative. Rock the blade down from the centre of the cap so the edge of your knife scores a groove in the mushroom all the way down to the edge of the cap. Do this several times until you have a good feel for it.
Now, put the blade in the centre again, right next to the cut you just made, and do it again. Cut. Turn. Cut. Keep turning the mushroom as you cut, and you will end up with a beautifully turned mushroom.
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Place in lemon water
Lemon tekking is a popular method of consuming magic mushrooms. It involves soaking ground or finely chopped mushrooms in lemon juice for 15 to 30 minutes. This process is believed to enhance the psychedelic experience by providing a faster onset and stronger effects.
The technique is intended to reduce nausea and the likelihood of an upset stomach, a common side effect of ingesting magic mushrooms. The citric acid in the lemon juice is thought to break down some of the chitin in the mushrooms' cell walls, which is a primary cause of nausea.
To place mushrooms in lemon water, first grind your dose of mushrooms into a very fine powder using a coffee grinder. The finer the powder, the better the citric acid can act on it. Next, squeeze out fresh lemon juice, ensuring you have enough to fully cover the mushroom powder. Place the powder in a glass and pour in the lemon juice, stirring occasionally and allowing the mixture to soak for 15 to 30 minutes.
After soaking, the mushroom lemon mixture can be consumed directly as a shot, or diluted with water to make it more palatable. Alternatively, you can add the mixture to a cup of hot (but not boiling) tea, with ginger and green teas being popular choices.
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