Champignon is one of the few varieties among mushrooms that can be successfully cultivated. This is due to their safety and unpretentiousness. Champignons can be eaten raw, but you still have to peel them before eating.
Small champignons, about a few centimeters in size, do not need complex processing. Take a regular brush and brush each mushroom to remove any loose dirt. Take a sharp knife and update the cut on the leg. Cut the mushrooms into several pieces of the size you want, but you can leave them whole. The skin of the mushrooms is very thin, so there is no point in removing it. If you come across mushrooms from four centimeters or more, then this is a different matter. The cap of such champignons is covered with a thin skin, which does not soften well during heat treatment, so remove it. But, first, brush each mushroom away from the adhering soil. Then take a sharp knife and pick up the skin at the edge of the cap, and then pull it towards the center of the mushroom. Cut off the end of the stem of the mushroom. Remove the skirt from the champignon leg. But you can leave it, because it is edible and does not pose a danger, but from an aesthetic point of view, it is better to remove it so that there is no association with poisonous mushrooms. For the same reason, you can remove the brown plates that are located at the bottom of the champignon cap. But it is they who give the champignon its unique mushroom taste, so decide for yourself what is more important to you. It is known that champignons are like a sponge that absorbs water, so there are heated debates around the washing of mushrooms. Some wash the mushrooms thoroughly, because it had contact with the ground and soak it, others prefer to simply shake it off the ground without rinsing it with water. Take the mushrooms and place them under running water, quickly rinse them, pat them dry with a kitchen towel. This will free them from dirt and not give them a chance to get wet. The longer the mushrooms have been in the refrigerator, the more you will need to cut off the dried mushroom tissue, because the sluggish dried tissue will not taste good with any method of preparation. Use only proven mushrooms fresh to avoid poisoning.
