Store-bought champignons are the safest type of mushrooms. The risk of food poisoning is minimal, but possible if you cook stale mushrooms.
Otherwise, there are no difficulties at all. There is only one question - do you need to clean the mushrooms before cooking.
Mushroom pickers don’t ask themselves this question, but simply clean, trim and get rid of everything unnecessary – it’s a habit.
But mushrooms grown in greenhouse conditions and checked several times before they end up on the shelves – do they need this?
Processing of champignons
Regardless of the cooking method – boiling, frying, marinating – mushrooms go through several stages of processing. They are washed and cleaned.
Mushrooms that grew on manured soil must be washed. Considering that it is almost impossible to verify this circumstance, champignons can be washed simply by default.
You can do this under running water. You shouldn't soak them in a bowl of water, because these mushrooms actively absorb moisture. Next, dry the champignons on a paper towel.
To clean or not to clean
This procedure is not considered mandatory in the culinary community. It is done at will if the mushrooms are small or medium.
But if you are going to cook something from large champignons, then remove the skin from the cap - it is tougher and can spoil the taste of the finished dish.
