Champignon is some of not numerous grades among mushrooms which successfully give in to cultivation. It is connected with their safety and unpretentiousness. Champignons can be eaten crude, but it is necessary to clean them before the use nevertheless.
Small champignons size, about, several centimeters don't need difficult processing. Take a usual brush and brush away each champignon from the remains of the stuck earth. Take a sharp knife and update a cut on a leg. Cut champignons on several parts of the size necessary to you, but you can leave them intact. The thin skin of mushrooms very thin so to remove it isn't present any sense. If mushrooms from four centimeters and more, then that is another matter got to you. The hat at such champignons is covered with a thin skin which is badly softened at heat treatment therefore remove it. But, at first, brush away each mushroom from the stuck soil. Then take a sharp knife and pick up it a thin skin at edge of a hat, and then pull it to the center of a mushroom. Cut off the termination of a leg of a mushroom. Remove a short skirt from a champignon leg. But you can leave it because it is edible and doesn't bear danger, but from the esthetic point of view it is better to move away her that there was no association with poisonous funguses. For the same reason you can remove brown plates which are in the bottom of a champignon hat. But they also impact to champignon its unique mushroom relish therefore decide that to you it is more important. It is known that champignons as if a sponge which absorbs in itself water therefore around washing of mushrooms hot discussions are conducted. Some carefully wash out mushrooms because it had contact with the earth and presoak, others just prefer to shake off the earth, without washing with water. Take champignons and substitute their baking plate a water jet, quickly wash them, get wet with a kitchen towel. So you will save them from dirt and you won't give chance to razmoknut. The longer mushrooms lay in the fridge, the more will need to cut off the dried-up mushroom fabric because the sluggish dried-up fabric won't become tasty at any way of preparation. Use fresh only the checked champignons in order to avoid poisoning.