Champignons tournés ou Cannelés (Turned or Fluted Mushrooms for Garnishes)

Ingredients

• 1 kilo very fresh mushrooms
• 1 décilitre water
• 10 grammes salt
• 60 grammes butter
• juice of one and a half lemons
• buttered paper

Instructions

1. Wash the very fresh mushrooms quickly and drain them.
2. Cut off the stalk flush with the cap, then turn or flute the caps with the point of a small knife.
3. For each kilo of mushrooms, put the water, salt, butter and lemon juice in a saucepan and bring to the boil.
4. Throw the caps into the boiling liquor as they are turned.
5. Add the mushrooms and cook briskly for 5 minutes.
6. Turn out at once into a terrine and cover with a buttered paper.