Mushrooms are one of those foods that will not be stored for too long, so they need to be cooked as soon as possible. Dishes with the addition of mushrooms turn out very tasty, but often housewives encounter unforeseen problems because they do not know how to remove the bitterness from mushrooms at home on their own. In such a situation, information on how to remove bitterness from mushrooms during cooking will be very useful, since this is the process everyone hopes for, but it does not always help. Even on the first day after picking, the mushrooms need to be carefully sorted. In order to properly prepare them for further use, mushrooms need to be cleared of debris, stems trimmed, and damage removed.
And to prevent mushrooms collected from the forest from turning black, they must be processed only with a stainless steel knife, because it prevents the very process by which the food spoils. Mushrooms are usually dried or canned, but in most cases they are simply boiled and served as a side dish, and also added to salads and soups. Almost all mushrooms have a bitterness that can be easily gotten rid of, the main thing is to choose the right and appropriate method. Before you begin to eliminate the unpleasant bitterness, you need to heat treat the mushrooms: boil them a little to make sure whether this product is edible. If it turns out that there is a spoiled mushroom in the pan, the water will definitely change color, and this already indicates that the remaining mushrooms cannot be cooked.
If after heat treatment the mushroom still tastes bitter, this may already indicate that this product is inedible, so you can safely throw it away. Of course, if a person is completely sure that the collected mushrooms are edible and not poisonous, then you can try different options for getting rid of bitterness. The easiest way is to boil it, so it is recommended to boil the mushrooms several times so that they are better cooked and also double-checked. If you still feel bitterness after this, then you shouldn’t get upset right away, just don’t forget that bitterness is good for the human liver. If, nevertheless, a person began to do everything to get rid of bitterness, but the methods known to him did not help, then there are several more options. If bitterness remains after cooking, then the mushrooms should be placed in salt water for three days, but it is recommended to change the water in which they are located daily.
If a person has collected only chanterelles in the forest, then it is worth working hard, because these particular mushrooms contain a large amount of harmful juice. Before eating these mushrooms, they must be washed several times in running water, adding a few grams of flour, which will help remove the bitter juice. To do everything correctly, you need to place the chanterelles in cold water for fifteen hours, then drain the water and cover them with flour, and after five minutes, rinse them again. If you do everything correctly, then the mushrooms will certainly be prepared for further use, and the unpleasant bitterness will instantly disappear. It is worth noting that chanterelles are most subject to boiling, since after one such procedure the bitterness will instantly go away and the mushrooms will be prepared for further cooking.
To remove the unpleasant bitterness from milk mushrooms, you need to boil them several times, this is due to the fact that this type of mushroom cannot be soaked for a long time, because it can spoil faster. It is necessary to boil milk mushrooms until the water becomes completely transparent, as this will indicate that the bitterness has gone away. Another proven way to get rid of bitterness is to soak mushrooms in salted water for three days, because during this time the bitterness will be absorbed by the salt, and the mushrooms will remain tasty and fresh. It is worth noting that the mushrooms need to be soaked only in cold water, leaving them for a short time in a cool place, otherwise they will spoil faster. Milk mushrooms are not finicky mushrooms, so they are the easiest to prepare for further processing and it is easier to get rid of bitterness in this way.
There is another method that will certainly rid mushrooms of bitterness, but it is not used as often as boiling, since not everyone is sure of its effectiveness. In this case, you need to take a pan and place the processed and peeled mushrooms there, and then sprinkle them with lemon juice so that all the mushrooms are well soaked in it. A few hours after ridding the mushrooms of bitterness, you can take them and prepare dishes; the bitterness has completely disappeared, and the product has acquired a slight sourness, which will only embellish the taste of the dish.
Red-haired chanterelle beauties are not among the top three mushrooms, where white mushrooms, saffron milk caps and milk mushrooms took the prizes. But their appearance on the table is always greeted with enthusiasm.
Fried chanterelles are one of the most delicious mushroom dishes. But this cooking method requires preliminary preparation: chanterelles are characterized by not very pleasant bitterness and sourness. They need to be eliminated.
How to reanimate milk mushrooms?
In order to correct fermented milk mushrooms, they are boiled in boiling water for 20 minutes, drained, washed and then boiled in a new marinade. The vinegar from the recipe does not need to be boiled immediately along with the brine, but rather added to each jar before sealing.
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Porcini mushrooms are bitter
? Causes:
- When collecting porcini mushrooms, a false mushroom was caught in the basket. This is the main reason for the possible appearance of bitterness (more than 90%). Quite often, the gall mushroom is mistaken for boletus, since these mushrooms have a visual similarity. The gall mushroom is a harmless double, not poisonous and not dangerous to humans, but has a pronounced bitter taste. When cooked, such a mushroom will spoil the taste of other mushrooms. Also similar in appearance is the boletus mushroom and the poisonous satanic mushroom. When collecting porcini mushrooms, be extremely careful.
- Boiling of porcini mushrooms took place together with other representatives of the mushroom kingdom that have a bitter taste. These include: milkmen, valui, violins. When assembling and cooking, boletus mushrooms are best placed separately from other mushrooms.
- Spoilage of porcini mushroom, which is caused by environmental weather conditions, improper storage and the beginning of the rotting process.
Porcini mushrooms do not have a bitter taste. If you find a mushroom with bitterness, it is better not to risk your health and throw away such a mushroom.
? Instructions on how to remove bitterness:
- After collecting mushrooms, wash and clean them thoroughly.
- Before boiling the mushrooms, leave them to soak in water for 3 to 5 days, remembering to change the water.
- Before basic cooking, such as frying, boil the mushrooms in a saucepan for 40 minutes.
If you soak mushrooms in hot weather, make sure that the water does not turn sour and spoil the harvest. Therefore, it is better to change the water more often, or you can use table salt, which prevents the water from quickly souring.
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.
This type of mushroom has the ability to absorb toxic substances and accumulate them. They are especially sensitive to exhaust gases and all kinds of poisons. This affects not only the taste of the product, but also the safety of its use.
Incorrect processing
Another reason why fried mushrooms are bitter is their incorrect culinary preparation. There are species that are edible and even very tasty and healthy - such as milk mushrooms. But under no circumstances should you simply peel them and crumble them into a frying pan. Such mushrooms are first soaked and the water is drained. Then they boil it (some cooks even several times). In addition to milk mushrooms, russula and some chanterelles also taste bitter in a frying pan. All mushrooms collected in coniferous forests acquire a resinous taste in their fruiting bodies, which not everyone likes.
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.
Collection rules
If you want to get a good mushroom harvest, then during harvesting you must adhere to certain rules. The first thing you need to pay attention to is the place where the chanterelles grow. You shouldn't look for them near the road. It is also not recommended to collect fruiting bodies in industrial areas.
This type of mushroom has the ability to absorb toxic substances and accumulate them. They are especially sensitive to exhaust gases and all kinds of poisons. This affects not only the taste of the product, but also the safety of its use.
Chanterelles frozen in broth
The harvest can be partially frozen directly in the broth in which it was boiled. This processing method is convenient. In the future, mushrooms can be used immediately after removal from the freezer for preparing first courses.
Selected, washed specimens are boiled in salted broth for about 15-20 minutes.
After this, the container is cooled, the boiled mushrooms are transferred to containers for freezing.
If you need to prepare gravy or a first course, there is no need to defrost the chanterelles. The briquette is placed in boiling water and the dish is cooked according to the recipe. When it becomes necessary to completely defrost a product, do it at room temperature. Do not process it in hot water or microwave.
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 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
In the question “why are mushrooms 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. Typically, deadly poisonous mushrooms are neutral in taste, and the consequences of their consumption are much worse than simple bitterness. There is only one conclusion - learn your materiel!
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How to freeze chanterelles so they don't taste bitter
Chanterelles should not be frozen raw to prevent them from becoming bitter. When raw mushrooms are frozen, the structure of the internal mushroom cells is disrupted, and this spoils the taste. It is better to freeze boiled or pre-fried mushrooms. They will take up less space in the freezer and will taste better. It’s easy to cook frozen chanterelles so that they don’t become bitter: you need to preserve the good taste by pre-heating them.
Mushrooms are thoroughly washed and placed in a dry cast-iron frying pan to evaporate excess moisture. They don't need to be cut. After about 10 minutes, transfer the fried mushrooms to a bowl to cool. Such chanterelles will not be bitter after freezing. Place the workpiece in food-grade plastic bags and tie them tightly, adding a small amount of broth, which remains after heating in the frying pan.
- Mushroom stems and caps are washed and cut with a knife.
- Place in a dry frying pan to allow the water and juice to evaporate.
- In a separate frying pan, fry chopped onions in vegetable oil.
- Add fried onions to the mushroom mixture and salt to taste.
- Add sour cream. After 3 minutes, add grated cheese, sprinkling mushrooms on top. Once the cheese has melted, you're done.
All the girls I treated to this soup asked me to write a photo recipe. I decided to post it for everyone - my method of preparing a classic rich fragrant soup from dried porcini mushrooms, for those who wanted to try to cook the same, and I’m just sharing tricks for improvement.. : -P
What is the most important thing in mushroom soup? This is his astringency
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The taste of forest boletus, the aroma of an autumn forest. :) It should be strongly mushroomy, so I don’t use fresh or freshly frozen mushrooms for this soup - only dried ones. The ideal option is mushrooms of mid-ripeness, when the pores are already turning yellow, but not yet stained with age. I pick mushrooms myself, and we use young mushrooms only for freezing, for stews and casseroles, but for soup we dry ideal medium-ripe mushrooms, and as a result of proper drying we get the very taste that will be the basis for our “world’s most delicious soup.” "
