Recipes for how to cook chanterelles so they don’t taste bitter when frozen or fried

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Thanks to their excellent taste, wild chanterelle mushrooms have gained immense popularity in cooking. They are good for any processing: frying, boiling, salting, freezing, drying and pickling. But they can taste bitter and this happens for various reasons. Practical advice from experienced housewives will help you cope with this problem.

Collection and processing: //pro100ogorod.ru/wp-content/uploads/2019/03/gorchat-lisichki2-90×68.jpg 90w, https://pro100ogorod.ru/wp-content/uploads/2019/03/gorchat -lisichki2-300×225.jpg 300w" sizes="(max-width: 600px) 100vw, 600px" /> Reasons for the bitterness of chanterelles

Benefits of Chanterelles for the human body

Chanterelles are a very popular type of mushroom. They are used in folk medicine and cooking. They make delicious dishes. At the same time, they are also very useful. They contain purines, mineral elements, trametonolinic acid, phytosterols, vitamins B , C and D. They contain much more beta-carotene than carrots.

Chanterelles have the following effect on the body:

prevent the development of cancer;
improve skin condition;
strengthen the immune system;
normalize heart function;
cleanse from parasites;
improve vision.

Chanterelles are especially useful for those who suffer from hepatitis or have problems with the pancreas. They are also indicated for varicose veins and furunculosis. This is an excellent choice for those who decide to go on a diet. Mushrooms are low in calories and prevent vitamin deficiency.

But only high-quality chanterelles are useful. The peculiarity of such mushrooms is that they quickly accumulate large amounts of toxins. This makes them poisonous.

How to freeze mushrooms for the winter

If you are thinking about harvesting chanterelles, you need to start by studying the general rules for freezing mushrooms

Professionals advise taking into account that:

To preserve a raw product, process it as quickly as possible, and not after a week of storage. It is best to collect and immediately start working with mushrooms. This way the preparation will be tastier and safer.
Before any processing, all mushrooms must be washed and then sorted. Soak for an hour and a half, rinse, examine in order to select spoiled or damaged ones. It is better to fry or boil broken ones before freezing, but whole ones can be left raw.
After washing, the mushrooms need to be dried well so that the moisture they absorb does not later turn into ice.
You should not soak the product for a long time - pour it in and clean it immediately.
Drying is long, it can take 4-5 hours, but it cannot be neglected.
For long-term storage, the product can be salted before freezing.
Large mushrooms must be cut into thick slices.

If you don’t know how to freeze chanterelles for the winter, use these instructions:

Sort through, remove debris, and fill with cold water for a couple of minutes.
Rinse, carefully cleaning the back of the cap. Drain into a colander.
After drying, divide the product into 2 groups according to the integrity of the mushrooms.
Large, undamaged mushrooms are laid out on a flat surface, covered with film, and put in the freezer. After a few hours, they are poured into a bag.
Specimens that are broken or have lost their attractive appearance are boiled or fried, cooled and packaged in plastic containers.

Is it possible to freeze fresh chanterelles?

We love this mushroom very much because it rarely harbors worms, and after drying and crushing it can save you from helminthiasis. Most housewives make jarred preparations: pickle or salt, because they do not understand how to freeze chanterelle mushrooms for the winter and whether this can be done without boiling them first. Professionals assure that the fresh product is not dangerous if you remember important points:

It is advisable to process chanterelles within 18 hours. It is best to collect them in the morning and cook them in the afternoon, since the shelf life of fresh mushrooms is only a day; at the same time, they are becoming less and less safe every hour.
If a break is required between the time of collection and the start of work, pour the mushrooms into a saucepan and place in the refrigerator. Do not keep them warm under any circumstances.

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Boiled chanterelles for the winter

The most reliable way to prepare the product is freezing after preliminary boiling. This way it will not change the taste during storage. Most housewives like this algorithm because of the subsequent time savings: all that remains is to defrost the mushrooms, fry or stew for a few minutes, and you can eat. Follow these tips:

You can boil chanterelles for storing for the winter according to any recipe, except those that create broth: you need to preserve the taste and aroma inside the mushroom, and not give it to water.
If chanterelles go into soup in winter, you can freeze them with liquid in an airtight container.

How long should you cook mushrooms?

According to professionals, the period of stay of chanterelles in hot water should not exceed 20 minutes if you are going to freeze them after that. Taking into account defrosting and additional heat treatment of the workpiece, the total cooking time will increase, so the mushrooms may become tasteless or “rubbery” in consistency. How to freeze chanterelles for the winter by boiling them:

The classic method is short heat treatment: hold in boiling water for 5 minutes. Chop the mushrooms first so they cook faster.
For broths and stewing, the product is cooked at high power for longer - 10-12 minutes, adding salt to the water.
After cooking, be sure to get rid of moisture if the mushrooms do not go into soup.

Frozen fried chanterelles

This is the best way to obtain a finished product under time pressure. Some housewives make a classic semi-finished product according to their favorite recipe, but professionals advise resorting to the standard scheme:

The chanterelles are washed, placed on a towel, and dried for about an hour.
Heat a frying pan with oil, fry the chopped pieces until the moisture leaves them. The approximate duration of this stage is 15-20 minutes.
The fried chanterelles are cooled, then removed into bags/containers.

Before frying

First, you should sort out the mushrooms, checking to see if any foreign mushroom has gotten into their company. This is easy to do: against their golden-red background, the extra mushroom is easy to spot.

We rinse them thoroughly under a strong stream of water. You can use the shower: this makes it easier to wash away the dirt from under their plate caps.

Chanterelles should be soaked in cold water for at least 5 hours. Then they need to be cut into pieces (if the mushrooms are large) or immersed whole in water and boiled for 10 minutes. You can put a linen bag with spices in the water: tied with a bunch of fresh dill and parsley, a piece of hard cinnamon, bay leaf, cloves. This decoction will be tasty, but you should not use it as a base for cooking. For such purposes, a decoction of only porcini mushrooms and champignons is suitable.

Before frying the chanterelles, they must be rinsed again under warm water. Now they are ready to go to the frying pan.

As you can see, it is very easy to get rid of the natural taste defects of chanterelles, but the reasons for the appearance of bitterness may be other.

Collection and processing

There are 2 reasons for the appearance of bitterness in mushrooms:

Failure to comply with collection rules. Chanterelles become bitter after being collected in dry weather if they are collected near roads or industrial zones. In addition, chanterelles, which grow surrounded by moss and coniferous trees, are susceptible to this.
Failure to comply with the rules of preparation for further storage. To eliminate bitterness you need:

clean the chanterelles from debris, cut out rotten and injured areas;
rinse them under running water several times;
pour saline solution for 1 hour (1 tsp per 1 liter of water);
then drain the water and dry the product.

All these procedures are carried out immediately after collecting mushrooms, otherwise they will become saturated with toxic substances and will taste bitter.

Due to inexperience, many mushroom pickers confuse real chanterelles with false ones, which contain a bitter aftertaste. Real mushrooms have a rich yellow cap, while false mushrooms have an orange cap.

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Signs of chanterelles l

Why are chanterelles bitter?

The chemical composition per 100 g of product is as follows:

water - 88.5 g;
dietary fiber - 7 g;
carbohydrates - 1 g;
fats - 1 g;
proteins - 1.5 g;
ash - 1 g.

There is no starch, cholesterol or trans fats in the product. The special chemical composition of chanterelles also includes certain polysaccharides and the substance quinomannose, due to which the taste of bitterness is present in the pulp. It is worth noting that because of this, these mushrooms are never wormy.

Did you know? In California, competitions dedicated to these mushrooms are held annually. Chefs from different cities come to the festival to demonstrate original cooking methods.

Pests do not tolerate the above components, as a result of which they do not affect the fruiting bodies. This problem can be easily corrected if you adhere to certain rules for collecting and processing mushrooms. You will learn about this in more detail later in the article.

Why do CHANTERELLERS taste bitter after freezing?

Mushroom lovers note that chanterelles are a little bitter. With regular use, you get used to this taste. Chanterelles are characterized by slight bitterness. But, if it is expressed, then you need to look for the reason. Very bitter mushrooms can be hazardous to health.

The reasons for the bitter taste of the product are given below:

Damage . When frozen, they can be stored for no more than three months. Spoiled mushrooms are very bitter.
Concentration of harmful substances . It is better not to prepare dishes from chanterelles that grew near industrial enterprises or along the highway. They contain toxins and are very bitter.
Presence of dirt . Collected and poorly washed may have sand and dirt. This gives bitterness.
Violation of harvest rules . Inexperienced mushroom pickers can put not only real mushrooms in the basket, but also false ones. The latter have a pronounced bitterness. They differ from real ones by their bright orange cap. Theirs should be deep yellow. The bitterness from false mushrooms can spread to the entire harvest.
Violation of procurement rules and deadlines . This leads to the fact that the mushrooms begin to absorb toxic substances.

Bitter taste is characteristic of old mushrooms. Young foxes do not have this disadvantage.

Video: chanterelles for the winter in butter

Golden chanterelles are mushrooms that are recognizable due to their bright appearance and excellent taste. They can be frozen, boiled, fried, canned, dried, salted and pickled. The pulp of mushrooms after thermal or any other treatment remains tender, aromatic, and incredibly tasty. But sometimes, when you take the product out of the freezer in winter, you may be surprised to discover that for some reason the chanterelles can taste bitter after freezing. Why is this happening, what should I do?

To ensure that mushrooms do not have a bitter, unpleasant aftertaste after defrosting, you should adhere to the following rules before harvesting:

After harvesting, the crop must be thoroughly washed, cleared of debris and sand, and stains removed at the same time.

Taste qualities largely depend on the time of harvest. If the season turns out to be dry, most likely there will be bitterness in the mushrooms.

You should not harvest along highways, near industrial enterprises, industrial zones. Mushrooms have the property of quickly absorbing and accumulating toxic substances, which has a detrimental effect on their taste. They are sensitive to the ecological situation of the area where they grow, quickly adsorb exhaust gases and all kinds of poisons.

Why might they taste bitter?

Chanterelles may taste bitter due to the influence of dry weather. In this case, the bitterness is removed using the method described above.

Frozen chanterelles may taste bitter. Perhaps they were poorly processed before freezing. They need to be thawed and processed as described above.

If mushrooms grew near coniferous trees, they will definitely taste bitter. In this case, it is better to keep them in water for ten hours, and cook them for half an hour. It is advisable to fry them with a lot of spices and then stew them in sour cream. But there is no guarantee that the bitterness will disappear.

The saddest thing is if the chanterelles are bitter because you cooked them stale or overripe. Or, even worse, they didn’t notice any foreign mushrooms in their mass. If you resorted to all the described manipulations, and received a bitter dish, then mercilessly part with it.

Ecology

https://www.youtube.com/watch?v=

In the question “why do mushrooms taste bitter?” one cannot discount the conditions in which the fruiting bodies grew. Their spongy structure absorbs everything that is carried in the air, spilled in groundwater or lying in the ground. Champignons found in city public gardens have been sprinkled not only with summer rain, but also with countless dogs, which is why urine can be clearly heard in their taste.

It seems that we have noted all the reasons why mushrooms are bitter. As annoying as it may sound, there is no way to fix a spoiled dish - you just need to throw it away. Bitterness does not always mean poisoning. But, as they say, God protects those who are protected. Therefore, it would be useful to drink activated carbon. Typically, deadly poisonous mushrooms are neutral in taste, and the consequences of their consumption are much worse than ordinary bitterness. There is only one conclusion - learn your materiel!

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How to prepare Chanterelles so they don't taste bitter?

To prevent thawed mushrooms from having a bitter aftertaste, you need to prepare them correctly. Collected chanterelles must be cleared of forest debris (sand, soil, leaves). Each mushroom must be carefully examined. If there are rotten areas, they must be cut out. Next, the mushrooms are washed in a colander, stirring with your hands. After this, it is recommended to soak. Soak the mushrooms in cold water for a couple of hours. This releases any remaining debris and toxins. Then they are placed on a wire rack to drain the liquid. After drying, the mushrooms are placed in plastic bags, containers and placed in the freezer. By following simple rules, chanterelles will not have any bitterness after defrosting.

It is better to boil the mushrooms until tender before freezing. Then they definitely won’t have any bitterness after being frozen. In addition, cooked frozen mushrooms take up less space than raw ones. If you plan to make soup from them, you can freeze them along with the liquid in which they were boiled.

How to properly freeze chanterelles for the winter so they don’t taste bitter

Mushrooms frozen in broth

To prepare first courses, it is very convenient to use chanterelles frozen in the broth in which they were boiled.
This type of freezing is convenient because immediately after removal from the freezer, mushrooms can be placed in a frying pan and fried. Preparing these mushrooms is quite simple. First, they are washed, sorted, damaged areas are removed, then boiled in water with added salt for 15 - 20 minutes. After this, the mushrooms are placed in a prepared container and filled with broth. The sealed container should be placed in the freezer. Such mushrooms can be immediately placed in a pan when preparing soups.

Many people love to collect and eat mushrooms. To avoid the risk of poisoning or consuming a low-quality product, they must be properly processed immediately after collection. The best way to rid your favorite product of harmful substances is heat treatment.

About frying

It will be tastier if before frying, you roll the chanterelles in flour and cook in butter.

Take:

0.5 kg of boiled chanterelles;
100 g butter;
Large onion;
2 tablespoons flour;
Salt and spices to taste (cumin is a good choice);
Chopped dill and parsley.

Dip the chanterelles in flour. Finely chop the onion. Heat the butter in a frying pan at moderate temperature. First place the mushrooms in it and fry them over medium heat. As soon as you smell the magical aroma, immediately add the onions. Fry for 20 minutes, stirring occasionally. Then add cumin (about 1 teaspoon), half the chopped herbs and stir. Cover the frying pan with a lid and keep it on the fire for another 3 minutes at minimum temperature.

The chanterelles are ready. Place them on a plate and serve, sprinkled with the remaining fresh herbs.

Ecology

In the question “why do mushrooms taste bitter”, one cannot discount the conditions in which the fruiting bodies grew. Their spongy structure absorbs everything that is carried in the air, spilled in groundwater or lying in the ground. Champignons found in city public gardens have been sprinkled not only by summer rain, but also by numerous dogs, so their taste is distinctly urine. Mushrooms near roadsides are not only not tasty, but also dangerous to health. Even boletus contains heavy metals and poisons from exhaust gases.

It seems that we have noted all the reasons why mushrooms are bitter. Alas, there is no way to fix a spoiled dish - you just need to throw it away. Bitterness does not always mean poisoning. But, as they say, God protects those who are taken care of. Therefore, it would be a good idea to drink activated carbon. They are usually deadly neutral in taste, and the consequences of their use are much worse than simple bitterness. There is only one conclusion - learn your materiel!

Mushrooms are a low-calorie product that differs from others in its special taste. They have been a source of vitamins and protein for humans for many thousands of years. Healers often used soups made from dried mushrooms and herbs to treat colds, physical exhaustion, and wounds and injuries. And they were absolutely right, since dried mushroom soup is available at any time of the year, and its value is no less than that of fresh mushrooms. Vitamins and amino acids, proteins are especially necessary for people in a weakened state. But you need to know how to cook mushroom soup from dried mushrooms so that it is healthy and not harmful. Too much consumption of this product threatens intestinal dysfunction, since they take a long time to digest. But the usefulness of their properties is beyond competition, since they include:

lecithin, which burns bad cholesterol;
Ergothioneine, which is the strongest natural antioxidant, improves immunity and fights cancer cells and ARVI viruses. Even doctors recommend eating soups with dried mushrooms during ARVI outbreaks.

The above arguments are not a complete list of reasons why you need to know how to cook soup from dried mushrooms. It will also help cope with migraines, asthma and even tuberculosis.

Recipe for pickling rows that taste bitter

Although the rows are bitter, when pickled they are simply amazingly tasty. Try making this recipe for the winter and you will definitely love it!

2 kg of mushrooms;
800 ml water;
2 d.t. l. salt;
3 tbsp. l. Sahara;
50 ml vinegar 9%;
4 cloves of garlic;
5 peas each of allspice and black pepper;
A pinch of cinnamon.

The peeled rows are boiled in two waters with added salt for 20 minutes.
Place in a colander and rinse in running water, allowing to drain well.
Place the mushrooms in sterilized jars and prepare the marinade.
Mix salt, sugar and all spices except vinegar in water and let it boil for 10 minutes.
Add vinegar and cook over low heat for another 3-5 minutes.
Fill the rows, cover with metal lids and place in hot water for 20 minutes for sterilization.
Roll up, turn over, insulate and allow to cool in this position.
Take out to a cool place and store for no more than 8 months.

Dried

Often the cause of bitterness in dried mushrooms can be untimely processing, collection in dry weather or cutting of chanterelles growing near pine needles and surrounded by moss.

The following manipulations will help get rid of the unpleasant taste:

soaking in salt water for 6-8 hours. Use a solution of 2 liters of water and 2 tbsp. l. salt. During this time, the water must be drained three times and replaced with a new solution;
pour warm milk (40 °C) over the mushrooms and leave for 3 hours. Then drain the milk and rinse the mushrooms under clean water;
Before drying, they can be additionally boiled in salted water with the addition of bay leaf, cinnamon, cloves and dill.

How to remove bitterness after cooking

Many dishes are prepared from these mushrooms. They can be boiled, fried, baked, pickled, dried, added to various salads and other dishes. Cooking will not take much time. Chanterelles make a very tasty soup . Many housewives prefer to freeze fruiting bodies in broth. It is very comfortable. At any time, you can take the preparation out of the refrigerator and quickly cook a delicious soup.

Fried mushrooms are a great addition to any side dish. In our country, this dish has always been loved, especially if the chanterelles are cooked with potatoes. Frying the product removes bitterness well. Boiled fruit bodies are an excellent ingredient for various salads. You can solve the problem of bitterness after cooking with the help of vinegar; it will not only eliminate the unpleasant taste, but also give the product a spicy note.

Sour cream, cheese, spices and onions go well with chanterelles and absorb the small drawback of this product. The taste of mushrooms will be excellent and interesting. With regular consumption of chanterelles, as a rule, the bitterness becomes unnoticeable. Many mushroom pickers even like it. If you do not eat this product often, then this taste may scare you. But you shouldn’t give up this dish, because it won’t harm your health.

Did you know? Chanterelles contain the largest amount of useful substances among all mushrooms. For example, there is significantly more vitamin A in the product than in carrots.

It is difficult to imagine a mushroom harvest from the forest without chanterelles. Their appearance and taste are special. Fruiting bodies are nutritious and healthy. They do not occupy a leading position among these products in terms of taste, but if you put a dish of chanterelles on the table, everyone will definitely like it.

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Bitterness in chanterelles: why mushrooms become bitter after frying, boiling, freezing, what to do in this case

Encyclopedia "Mushroom-Info" Mushroom Picker's Guide Why chanterelles are bitter and how to get rid of this problem

Recognizable by their bright appearance, chanterelles are excellent mushrooms due to their taste. These fruiting bodies can be subjected to any processing: frying, boiling, salting, freezing, pickling and drying. Although chanterelles and bitterness are inseparable concepts, after heat treatment the pulp of the mushrooms becomes aromatic, tender and amazingly tasty.

Many novice mushroom pickers wonder: why are chanterelles bitter and what to do to remove this bitterness? It must be said that these mushrooms are unique, because they are not eaten by worms and insects, which means they remain intact and not spoiled. The reason for this is precisely the bitterness of the pulp, which has a detrimental effect on all parasites.

It is worth saying that cleaning and any heat treatment of chanterelles should be carried out on the very day the harvest is harvested. Any delay for a long time can lead to the accumulation of harmful toxins in mushrooms, which can harm human health.

In this article, you can get a comprehensive answer to the question of why chanterelle mushrooms are bitter, as well as familiarize yourself with proven methods that help remove this unpleasant feature.

Why do chanterelles taste bitter after freezing and what should you do if the mushrooms are bitter when defrosted?

Why do chanterelles taste bitter after freezing and what can I do to fix it? Indeed, when taking frozen mushrooms out of the freezer in winter, you can sometimes detect a slight bitterness. If you do not immediately pay attention to this, the prepared dish may be spoiled.

So, why do chanterelle mushrooms taste bitter after defrosting, and what rules should you follow to avoid this? To ensure that there is no unpleasant bitter taste after defrosting, the following recommendations are followed before harvesting:

Mushrooms are cleared of forest debris, soil or sand and immediately cut off rotten areas.
Wash thoroughly in plenty of water, stirring with hands.
Pour in cold water and leave for 1.5-2 hours.
Drain the water, place the mushrooms on a wire rack and leave for 20-30 minutes to drain.
After this, the chanterelles are distributed into plastic bags or food containers and placed in the freezer.

Why are frozen chanterelles bitter and how to remove bitterness from thawed mushrooms?

But sometimes, even despite following the rules, frozen chanterelles taste bitter, why? It would be better to boil the mushrooms after soaking so that the bitterness goes away for sure.

Another factor why frozen chanterelles remain bitter is the time of harvest. During the dry mushroom season, mushrooms always contain bitterness, which is difficult to remove by soaking.

How can you remove the bitterness from frozen chanterelles if they were prepared raw?

After defrosting, the mushrooms are immersed in boiling water and cooked for 10-15 minutes over low heat.
You can add 1 tbsp to the water. l. salt and 2-3 pinches of citric acid. Such actions will help remove the bitter taste from the fruiting bodies.

In addition, heat treatment will give you confidence that the product will not deteriorate after accidentally defrosting the freezer. It is worth adding that boiled chanterelles become more compact and take up less space in the freezer than raw ones.

How else can you remove the bitterness from chanterelles after freezing?

How to remove bitterness from chanterelles after freezing in another interesting way? Frozen fresh mushrooms are delicious when made into soup or added to fried potatoes. But there are problematic situations when mushrooms taste bitter.

Therefore, after freezing, the fruiting bodies are first defrosted.

Next, the question arises: how to remove the bitterness from thawed chanterelles so that the dish prepared from them does not lose its mushroom taste and aroma? In this case, the mushrooms are blanched in boiling salted water for 5-7 minutes, having previously placed them in a colander after defrosting.

I would like to draw your attention to the fact that it is best to freeze only young specimens of chanterelles that have not fully straightened their caps. Such fruiting bodies have practically no bitter taste and contain more nutrients and vitamins in their composition than overripe ones.

Many experienced housewives prefer to freeze chanterelles directly in the mushroom broth in which they were cooked. Note that this method is convenient, because in the future the mushrooms are used immediately after removal from the freezer without prior defrosting. The prepared first courses from this preparation turn out incredibly tasty.

However, it happens that even in broth, mushrooms have a slightly bitter taste. Why do chanterelles taste bitter after cooking and how can I correct the situation?

The preparation for the first courses is thawed, the broth is drained, and the mushrooms are washed under a tap with cold water.
Pour in a small amount of water, adding one onion, cut into 4 parts, and boil for 10 minutes over medium heat.
Place in a colander, allow to drain and begin further processing processes.

How to get rid of bitterness in chanterelles after boiling?

After preliminary boiling, the chanterelles remain bitter, what should you do in this case? There may be several reasons for this: for example, the individual characteristics of the fruiting bodies, the presence of toxins in the pulp, as well as improper processing.

The natural bitter taste of chanterelles can complicate the technology and increase the cooking time. But thanks to this bitterness, the appearance of the fruiting bodies is practically not spoiled by insect pests that do not like bitter food.

It is worth saying that although the bitterness of mushrooms does not harm human health, many people do not like this taste. Therefore, in order to get rid of the bitter taste of chanterelles when boiling, salt, citric acid, bay leaves, clove buds and allspice are added to the water. After the first cooking for 5-8 minutes, drain the water and add new water. Boil again, but without adding salt and spices.

In addition, there is a method that simplifies the task and shows how to get rid of bitterness in chanterelles.

After boiling in salted water for 15 minutes, the mushrooms can be prepared marinated or added to the dish with various sauces and toppings. This method will make the bitter taste of chanterelles less noticeable.

As a rule, you can get used to the specific taste of fruiting bodies if you constantly consume them. But those who rarely eat chanterelles immediately notice the bitterness.

However, do not forget about an important factor that will help avoid bitterness: collect small mushrooms with unopened caps!

Why are fried chanterelles bitter and what can I do to get rid of the problem?

It often happens that even after frying, chanterelles taste bitter, why does this happen? When a housewife encounters such problems for the first time, it leads her to bewilderment and doubts creep in about the edibility of mushrooms.

Why fried chanterelles taste bitter is a very practical question. Perhaps the fact is that the mushrooms contained false chanterelles, which have a strong bitterness in the pulp, which spoiled the taste of all the mushrooms. Therefore, if there is even a drop of doubt about what mushrooms you have collected and prepared, it is better not to be tempted and throw them away.

Another option why chanterelles become bitter when fried is the lack of pre-soaking of the mushrooms. This should be done immediately after cleaning: pour cold water over the mushroom harvest and leave for 1.5-2 hours. Then rinse in plenty of water, and then proceed to further processing.

Some chefs have noticed why chanterelles remain bitter after frying. The peculiarity of this problem is that, after being brought home, the mushrooms could have been unprocessed for a long time, accumulating toxic substances in the pulp.

Before frying, the mushrooms are soaked, boiled in boiling salted water and only then fried. Although such processes require additional time, the bitterness inherent in chanterelles will definitely go away.

Why are chanterelles bitter after frying and can this be fixed?

What should you do if fried chanterelles taste bitter even after pre-soaking and boiling? Perhaps the fruiting bodies were burnt or were fried in bitter sunflower oil.

Then with such chanterelles you need to do the following: add sour cream or mayonnaise, spices and simmer over low heat for 15 minutes.

You can try to correct the situation as follows: roll boiled mushrooms in flour and cook in butter with the addition of onions fried in sugar.

The reasons why bitterness remains after frying may be completely different. When boiling, try putting a thick cloth bag with spices in the water: cloves, bay leaves, cinnamon sticks, fresh dill and parsley. If you have tried all the manipulations to remove the bitterness, but it still remains, throw away the mushrooms without regretting the time spent and your efforts.

Why are dried chanterelles bitter and how can mushrooms be rid of this deficiency?

If even after heat treatment the mushrooms have a bitter taste, then it is clear why dried chanterelles are bitter. By their specific nature, mushrooms already have bitterness in their pulp. In addition, chanterelles could grow in coniferous forests on a bed of moss, which enhances the bitter taste. The simple tips described below will help rid dried mushrooms of this shortcoming.

The first option is to soak the chanterelles in cold water with added salt for 5-8 hours. In this case, the water should be changed 2-3 times a day to prevent souring of the fruiting bodies.

The second option is to pour warm milk over the mushrooms so that they completely cover the product and leave for 2-3 hours.

https://www.youtube.com/watch?v=LUgS3Xdhonk

In addition, after soaking, it is better to boil the chanterelles with the addition of citric acid and some spices: bay leaf, cloves, and dill umbrellas. Adding these ingredients will completely help remove the bitterness from dried chanterelles.

article:

Source: https://grib-info.ru/spravochnik-gribnika/pochemu-gorchat-lisichki-i-kak-izbavitsya-ot-etoj-problemy.html

How to remove bitterness from thawed CHANTERELLES?

To ensure that mushrooms taste good after defrosting, they are prepared in a certain way before cooking or stewing. The chanterelles are removed from the freezer and defrosted at room temperature. Then immerse in boiling water for 15 minutes. You can add a little citric acid and a spoonful of salt to the water. Instead of lemon juice, you can use fresh lemon. Such actions will remove any possible bitter taste.

You can simply soak the mushrooms in cold water for a while. You need to soak them for 6-8 hours. For greater effectiveness, add a little salt. The water during the soaking process must be changed every 2-3 hours. This is done to prevent the mushrooms from souring. Some housewives blanch chanterelles in boiling, slightly salted water for about seven minutes.

Another way to remove the bitter taste from chanterelles is to soak them in warm milk. The product should be taken natural, from the market. Milk will not only absorb bitterness, but will also help remove toxins.

If there is still some slight bitterness left, it can be masked. Onions, cheese, spices, sour cream, vinegar, lemon are good at removing the unpleasant taste. They will not only eliminate bitterness, but also add piquancy to the finished dish. Which product to use depends on the cooking method and type of dish. Chanterelles are boiled, stewed, fried. They make very tasty salads. It is better to stew with sour cream, and fry with onions. You can add spices to the broth for boiling. In the chanterelle salad, you can put cheese and add a little vinegar or lemon.

Thus, defrosted chanterelles may taste bitter due to the fact that they originally had such a taste or they have deteriorated. A slight bitterness is normal. But it can be disguised or removed with proper cooking. If the bitter taste is pronounced, then you need to understand what the reason is. False, toxic and spoiled chanterelles should not be eaten. They can cause serious poisoning.

It's interesting to know

Chanterelles differ from other types of mushrooms in that they are not worm-bearing, since their spores contain a substance that can kill parasites. That is why they are often used in medicine to make drugs. They tend to prevent the development of tumors and have an immunostimulating effect, which is necessary in the fight against inflammatory processes. Chanterelles contain vitamin A, which is also found in carrots, but in much smaller quantities. For example, in China, patients suffering from night blindness are treated with drugs containing these mushrooms.

Mushrooms such as chanterelles do not absorb radioactive substances, but have the opposite effect: they remove radionuclides from the body. Vitamins B, C, D, folic acid, macro- and microelements - all these useful substances are contained in chanterelles. But there are also contraindications to their use. So, for example, children under 7 years old are not recommended to eat mushrooms. In addition, there are people who individually cannot tolerate this type of mushroom.

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Incorrect processing

Another reason why fried mushrooms are bitter is that they are not cooked correctly. There are species that are edible and even very tasty and healthy - like, for example, milk mushrooms. But you can’t just peel them and crumble them into a frying pan under any circumstances.

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These mushrooms are first soaked and the water is drained. Later they boil it (some cooks even a couple of times). In addition to milk mushrooms, russula and some chanterelles also taste bitter in a frying pan.

All mushrooms collected in coniferous forests impart a resinous taste to their fruiting bodies, which not many people like.

Composition and properties of chanterelles

Chanterelle contains polysaccharides necessary for normal metabolism:

chitinmannose has anthelmintic properties, so you won’t find worm-eaten chanterelles, the mushrooms are kept fresh for a long time and are easily transported;
ergosterol is provitamin D2, protects liver cells from destruction and prevents the development of hepatitis;
trametonolinic acid has a negative effect on viruses and has antitumor activity.

Chanterelles grown in the forest are a rich source of amino acids, vitamins D, A, B, PP, zinc, and copper.

Chanterelle in its raw form has soft, dense flesh and a slightly sour taste, which completely disappears when cooked.

Fickle chanterelles

Even experienced mushroom pickers, who perfectly understand what exactly they put in the basket and how to prepare it, from time to time end up with a completely inedible dish. What's the matter? After all, there are chanterelle mushrooms in the frying pan.

Why do they taste bitter, although they were tasty when collected a week earlier in the same place? The answer is simple: climate. If there is not enough water, the juice inside the fruiting bodies becomes bile. That’s why mushrooms collected in the summer heat taste bitter.

The same applies to chanterelles found in moss in a spruce forest - the acrid taste of resin makes them virtually inedible.

Why do chanterelles taste bitter after defrosting? What to do?

It happens that after defrosting, bitterness is felt in the mushrooms. Why can chanterelles taste bitter? The reason for this may be the individual characteristics of the mushrooms, the abundance of toxins in the pulp, or improper processing of the crop.

If the collected specimens are bitter, the reason for this may be the growing zone. Chanterelles grown in spruce and conifer forests absorb the resinous substances of the trees, which gives them an unpleasant aftertaste.

When harvesting, special attention should be paid to poisonous specimens. It is worth knowing that along with ordinary chanterelles, false ones grow in the forest.

If edible mushrooms have a rich yellow color, then poisonous specimens have a pronounced orange color. They are so toxic that even after heat treatment, eating false chanterelles causes severe poisoning.

If the mushrooms taste bitter, they may have been stored for too long. Dried, canned or frozen chanterelles are best consumed within 3 months. After this, they contain a dangerous concentration of toxins, which, once in the body, cause poisoning.

Abundant rinsing with running water immediately after defrosting will help remove bitterness. After this, the product is subjected to heat treatment, as a result of which the unpleasant aftertaste disappears. If you decide to fry defrosted mushrooms, you can pre-boil them, changing the water several times. Vinegar and various spices, which are added at the very end of roasting, will help remove bitterness.

In the fall, after the rains, it is time to collect. Those collected in the forest are much brighter in taste compared to. , which will be discussed, are recognizable by their unusual appearance and are distinguished by excellent taste. They are usually dried. But below we will talk about how to prepare chanterelles for the winter at home, because only this method of harvesting can preserve as much as possible all the beneficial properties of mushrooms.