What to do to prevent mushrooms from becoming bitter?

How to remove bitterness from salted saffron milk caps?

Therefore, before frying saffron milk caps, they should be boiled in salted water with the addition of a pinch of citric acid. It is after heat treatment with acid and salt that the bitterness disappears. If fried mushrooms continue to taste bitter, add sour cream to them.

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Boiled mushrooms are bitter, what to do. Why do porcini mushrooms taste bitter? frozen chanterelles

In SIBERIA, the bitterness from mushrooms is simply and permanently removed. As a rule, when we prepare milk mushrooms for the winter. We take it and very, very carefully clean the caps and cut off the stems leaving one cm and soak them for three days and change the water twice a day. After three days, wash and salt, add garlic and press under pressure. After 43 days, the crispy delicacy is ready. TO YOUR HEALTH! There is no bitterness and it tastes ten times better than boiled ones, especially with sour cream. It’s the same with other mushrooms, saffron milk caps, tremors, and all types of milk mushrooms.

Many mushrooms contain bitterness and care must be taken to remove this bitterness before cooking them. Basically, you need to remove bitterness from: chanterelles, milk mushrooms, white mushrooms, undertoppolniks, volnushki, and there may also be bitterness in mushrooms such as valui.

The main and universal way to remove bitterness from mushrooms is to first clean them of dirt and leaves and then soak them in cold water. Let’s say that in order to remove the bitterness from milk mushrooms in this way, you need to keep them in water for two or three days. In this case, you need to change the water every day.

You can also add a little salt to the water, this will improve the process of drawing out the bitterness from them. The container with water and milk mushrooms should be kept in a cool place these days. Otherwise, the mushrooms may spoil.

Well, the fastest way to get rid of the bitterness of mushrooms is, of course, boiling. From any mushrooms, for example, before frying, you can remove all poisons and harmful substances by boiling them in salted water for 15-20 minutes. You can boil it twice. Boil for 15 minutes, drain the water, and return to boil for 15 minutes. But usually once is enough.

Porcini mushrooms are bitter

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.

Source

Boiled mushrooms are bitter, what to do. Why do porcini mushrooms taste bitter? frozen chanterelles

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.

Porcini mushrooms are bitter

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.

Source

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.

Insidious doubles

Mother Nature, along with edible mushrooms, scattered their poisonous clones throughout the forest. These are, first of all, false honey mushrooms, boletus mushrooms, chanterelle mushrooms, champignons, boletus mushrooms and even boletus mushrooms, which are surprisingly similar to white mushrooms. Therefore, answer No. 1 to the question why mushrooms are bitter is this: along with the right gifts of the forest, you also picked up their poisonous counterparts. Even one such false honey fungus, squeezed into a basket, can spoil the entire dish with unbearable bile. I'll have to throw it all away, sadly. It is better to check the authenticity of the find on the spot. As a rule, false mushrooms are very beautiful: bright, untouched by worms and snails. In addition, you can touch the cut of the cap with the tip of your tongue. The deadly poisonous satanic mushroom looks like a white mushroom, but its Ukrainian name “gorchak” speaks for itself. In addition, it turns blue and red when cut.

How to cook chanterelles so they don't taste bitter

Category: Helpful Hints

It's amazing how many dishes you can prepare with chanterelles - chanterelle caviar, fried chanterelles, chanterelles with potatoes, chanterelle soup. These mushrooms have an excellent taste on their own, but dishes with them can be prepared simply unsurpassed. However, many people complain about the bitterness in these mushrooms.

Even those who know well how to properly cook chanterelles so that they do not taste bitter do not always succeed. But this is not a reason to deny yourself the pleasure of enjoying these delicious mushrooms. Therefore, here we will talk about where the bitterness comes from, and how to cook chanterelle mushrooms so that they do not become bitter.

How to cook chanterelles correctly so they don’t taste bitter

If you know how to cook chanterelles so that they don’t taste bitter, you won’t have to throw away a product that is so valuable in every sense. There are several ways to remove bitterness from these mushrooms:

To prevent the chanterelles from becoming bitter, you need to soak them in cold water for 3-4 hours before cooking. And after this, the mushrooms need to be cooked for several minutes, changing the salted water twice.
Before cooking the chanterelles, they can be dried in the oven to prevent them from becoming bitter. Along with the evaporated moisture, the bitterness will leave the mushroom.
Before cooking chanterelles, to prevent them from becoming bitter, many people soak them in milk. For some reason, some people believe that not only liver, but also mushrooms can be soaked in milk. Whether this is true or not, the milk will not cause any harm, except that it will simply not have any effect on the mushrooms.
The bitterness from defrosted mushrooms can go away during the process of cooking and frying the chanterelles if you add a little vinegar and spices to them at the end of cooking. This must be done carefully, since chanterelles are not only edible, but also poisonous. Bitterness is a sign of a false chanterelle.
You should not collect chanterelles on hot summer days or after prolonged heat. As already mentioned, during this period chanterelles are dangerous to health, so they should not be eaten.

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.

Intimidatingly good

The natural bitterness of chanterelles, on the one hand, complicates the technology and increases the cooking time. But on the other hand, it is thanks to her that chanterelles almost always have a pleasant appearance, untouched by flaws: after all, insect pests that spoil mushrooms also do not like to eat bitter food.

Picking mushrooms is not only an exciting activity, but also a very responsible one. After all, by putting anything into a basket, you can poison yourself and endanger your loved ones. Inexperienced mushroom pickers, having studied what fly agaric and toadstool look like, think that this is enough to protect themselves from the poison growing in the forest. And having brought home a basket (or even two full buckets), these gatherers are already looking forward to a delicious meal. But in the end, you can’t take a single spoon into your mouth because of the acrid taste. Let's look at the reasons why mushrooms are bitter.

Processing methods

How to remove bitterness from mushrooms? We remove the bitter taste by processing - soaking or boiling. There are no other ways or means to remove bitterness. The collected mushrooms should be cleaned, divided by variety, so that each type is soaked or boiled separately. For russula, the colored film must be removed from the cap.

Different types of mushrooms are soaked and boiled in different ways and require different times. But after preliminary preparation, you can cook - salt, fry, marinate - they can be combined.

Both soaking and boiling mushrooms is a long process. Soaking lasts two days, with water changes 2-3 times a day. At the same time, you can taste the mushrooms - for some, the bitterness disappears earlier. If it is no longer there, you can use the mushroom for further cooking. To speed up the process, you can slightly salt the water in which the mushrooms are soaked with non-iodized salt. 1 liter of water will require 10 grams of salt; it absorbs bitter substances well. Place the container with soaked mushrooms in a dark, cool place so that they do not spoil.

The soaking time varies for different mushrooms. So, russula and saffron milk caps are not soaked at all, white milk mushrooms and milk caps are soaked for 1-1.5 days. Seryanka, valui, gladysha, black milk mushrooms, podoreshnik, whitefish, violins are soaked for two to five days. Moreover, in each area, in different weather conditions, the soaking time is also different, so you should listen to the advice of local mushroom pickers.

Boil the mushrooms several times for 15-20 minutes, changing the water. You can also taste them during the process and continue boiling until the taste becomes normal. Generally, boiling removes bitterness faster than steeping.

If mushrooms are bitter even after processing, it is better to throw them away so as not to poison yourself and your loved ones. You can also spray them with citric acid, but is it worth the risk?

The water for soaking and boiling mushrooms should be clean, spring, well or filtered. Do not use chlorinated tap water.

Chanterelles, which contain a lot of bitter substances, can be washed with running water and then sprinkled with flour, it will absorb the bitterness. After 15 hours, they are washed again and tasted.

The milk mushrooms are boiled several times, replacing the water. They need to be boiled until the water remains clear, this will indicate that the bitterness has disappeared.

Bitter mushrooms can ruin the taste of the dish!