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I bought some fresh champignons from the supermarket. What's the proper way to clean them before cooking (or rather frying) them?

Should I just wash them with cold water? Should I peel them?

marked as duplicate by talon8, rumtscho Feb 3 '15 at 18:36

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    I've never heard "champignons" as a name for a mushroom variety in English, and it just means mushrooms in French. I searched and Google has a dictionary definition saying they're little brown ones, while wikipedia says little white ones are sometimes called "champignon mushroom". So is this a particular variety? Or are you just asking how to clean mushrooms? – Cascabel Feb 3 '15 at 18:19
  • Interesting. In Germany it's you usually call these white mushrooms champignons. I thought that's the common name for them in english, too. – ThiefMaster Feb 3 '15 at 18:33
  • @Jefromi the name is not perfectly delineated, it's usually a button mushroom, but can cover portobello and other agaricus. It's one of the most cultivated mushrooms in the world, and if there was something very special about cleaning them, I expect it would have been mentioned in the broader question. In fact, it's the first mushroom many people think about when the type is not specified. – rumtscho Feb 3 '15 at 18:35
  • static.chefkoch-cdn.de/ck.de/cms-uploads/chefkoch/467/… - those are the kind of mushrooms I mean – ThiefMaster Feb 3 '15 at 18:36
  • That image seems to contain both white mushrooms and Crimini or "Baby Bella" mushrooms. – Catija Feb 3 '15 at 19:20

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