What's the difference between champignon and crimini?

Champignon

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(1) STAY in a modern-day shepherd's hut recycled from old touring caravans in a glade close to Bodiam castle with the Original Hut Company (01580 831 845, original-huts.co.uk , from £79 a night) Le Champignon Sauvage, Cheltenham Le Champignon Sauvage, Cheltenham Long before foraging became trendy, David Everitt-Matthias was cooking astonishing plates using the hedgerow's bounty to supplement top-quality produce.
(2) He and his wife Helen have been offering what many call "the meal of a lifetime" at Le Champignon Sauvage two-course lunch £26) since 1987.
(3) There are also worn-out furrows on the ground – throughout the 20th century, empty quarries were used to produce quantities of button mushrooms known as “Champignon de Paris”; today they are mainly imported from China.
(4) Hanson points me in the direction of snow cheese, a confection made from double cream, sugar, lemon and egg white that should ideally be served in a heart-shaped porcelain dish as once sold by Elizabeth David Ltd. For myself, I will take the recipe for champignons à la grecque, as it appears in Summer Cooking – an oily and delicious dish of my childhood, when my parents, in their flares and cheesecloth shirts, first began experimenting with "foreign food".

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(1) Serves 4 extra-virgin olive oil 4 tbsp brown onion 1, chopped garlic cloves 4, finely chopped small beetroot 8, peeled and quartered carrots 6, sliced into large pieces bay leaves 3 thyme 2 sprigs sea salt and freshly ground pepper tomato purée 2 tbsp red wine (use vegan wine if you like) 250ml vegetable stock 500ml puy lentils 400g portobello mushrooms 2-3, sliced crimini mushrooms 10 pearl onions 10, peeled arrowroot 2 tsp, dissolved in 2 tbsp water thyme a few sprigs, to garnish Heat 2 tablespoons of the olive oil in a thick-bottomed saucepan over a medium heat.