Jacques Pépin Makes a Mushroom Fish

The fruiting a mushroom require

a lot of practice.

You know, sometimes years of practice.

And it's almost totally useless.

Take you longer to learn how to

fill a mushroom than chopping properly,

and that's more useful.

In any case, you have to have

a round mushroom, firm, white like this.

There is different technique.

One of them is to put your thumb there

and use your thumb as a pivot

as I'm doing here.

Going from the center of the mushroom

to the outside

to get that type of spiraling.

(jazzy music)

How fast do you clean that up?

And you trim that up.

And this is it.

This is one of doing it.

There is different way.

I use my thumb here as a pivot like this.

Some people, so this is the motion here.

My thumb become the pivot here to go.

Some people else are doing that,

take the knife this way, and pivot this way

which is exactly the same movement

as you can see than the other way.

One or the other, it's fine.

Probably will take you longer

to learn how to do that than how to chop properly.

And that basically totally useless.

But, either way, so there.

When you finish your mushroom,

you can cut it like that.

That's probably much you give,

you can carve a little fish

if you want with it.

So if you carve a fish here we can

take the outside out

to put the fish into a relief.

That probably much easier to do.

And now I will mark that fish.

(jazzy music)

Trim the outside.

And just get a piece of that fish.

If you but, you are going to use

on top of a garnish.

For example, I feel the salt,

and you use that to shuck, to do a puree

to put underneath and garnish your fish

on top with this.

If you did not really get the center

properly here, then you can press,

use to press this out

to create a star in the center,

and hide the mess that you did.

If you didn't get it right.

That's one way of doing mushrooms.