I fried the chanterelles and they are bitter what to do. Causes of bitterness in chanterelles. Incorrect harvest

21.12.2021Heading: The buildings

Beautiful red mushrooms that can be found in many forests are a storehouse of useful substances, and their taste and aroma will impress even picky gourmets. Forest beauties can successfully become a component of any dish, but the most delicious option is properly roasted.

How to fry chanterelles

Mushrooms of this species are famous for their flavoring qualities and useful properties. There are many options for how to cook chanterelle mushrooms. They can be boiled, added to soup, formed on the basis of the filling product. However, frying is considered the best way cooking, as it fully reveals the features of mushrooms. You can fry with carrots, onions, meat, potatoes, mayonnaise or sour cream. Each recipe for how to cook fried chanterelles has its own unique qualities.

How to fry chanterelles in a pan

Many housewives are interested in how to fry chanterelle mushrooms, since this processing method is fragrant and tasty. According to most recipes, you need to spread the product in a preheated pan with pre-added oil. However, experts believe that the mushrooms will turn out tastier and juicier if they are placed on a hot, dry surface, and the fat is added after a while. This method gives the fried chanterelles a pleasant golden color and proper roasting.

How to fry frozen chanterelles

Mushrooms of this variety cannot be stored for a long time at room temperature, so the housewives are forced to immediately cook them or send them to the freezer for storage. Frozen chanterelles will not lose their taste. Frying such mushrooms involves preliminary defrosting. Put the ingredients inside a deep container, leave them at room temperature. It won't take much time. Be sure to drain the water formed during defrosting. When the mushrooms dry out a little, start cooking them. Remember that they are not subject to re-freezing.

fried chanterelle recipe

There are many options on how to make such mushrooms tasty and nutritious. The recipe for fried chanterelles can be varied with other ingredients. Among housewives, options with eggs, cheese, onions, sour cream, potatoes and meat are popular. Additional components increase satiety, make it possible to use the dish as an independent dish, an addition to side dishes or a filling for pies. Each culinary specialist will be able to choose an interesting, simple cooking technology.

Fried chanterelles with sour cream

Cooking time: 45 min.
Servings: 2-3 persons.
Calorie content of the dish: 107 kcal.
Destination: for lunch / dinner.
Cuisine: Russian.

Cooking chanterelles fried in sour cream is not difficult even for a novice hostess. The fermented milk product in the composition of the dish gives it tenderness. If there is no sour cream in your kitchen, you can cook the product with cream or milk. To such a dish, you can add buckwheat or rice cereal porridge, boiled or fried potatoes as a side dish.

Ingredients:

onions - 1 head;

spices; vegetable oil - 2 tbsp. l.;

mushrooms - 0.5 kg; sour cream - 150 g; greenery.

Cooking method:

Peeled and washed large chanterelles cut in half, and leave the small ones whole. Chop the onion into small cubes, fry it in a pan heated with olive or sunflower oil until golden brown. Add chanterelles to the vegetable, mix. You need to fry the components until the water evaporates. Mushrooms should be slightly browned. The next step, how to cook the dish, will be the addition of sour cream. Place it in the pan with a spoon, stir, cover the dish with a lid. Extinguish the product for 10 minutes.

Chanterelles fried with onions

Cooking time: 30 min.
Calorie content of the dish: 63 kcal.
Destination: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

It is very pleasant, having come from the forest, to cook fried chanterelles with onions. They make an amazing flavorful and delicious addition to any meal. You can use mushrooms made in this way as a snack. Adding onions will help make the taste of the product more piquant, you can add flavor with your favorite spices. The simplicity and taste of the dish will delight guests and households.

Ingredients: onion - 1 head;

salt; chanterelles - 250 g;

ground black pepper;

butter - 40 g.

Cooking method: Mushrooms must be cleaned of debris, washed and cut into several pieces. The onion should be washed, peeled and chopped into small cubes. Melt the butter in a frying pan, fry the onion pieces in it. Stir during the process. Wait for the golden color to appear. Add the mushrooms to the prepared onion. The strength of the flame should be increased, since the chanterelles will release juice, and all the liquid must be evaporated. After the water has evaporated, salt and pepper the dish, stir and bring the mushrooms to a golden color.

Chanterelles fried with potatoes in a pan

Cooking time: 35 min.
Servings: 3-4 persons.
Calorie content of the dish: 87 kcal.
Purpose: for dinner / lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

A recipe with a photo on how to cook fried chanterelle mushrooms with potatoes is divided into two stages. You will need to fry the ingredients separately. It is better to use two pans. Fry mushrooms in the first, potatoes in the second. As a result, you will get a tasty and quick dish that is suitable for a hearty lunch or dinner.

Ingredients:

vegetable oil - for frying;

onion - 1 head;

chanterelles - 300 g;

potatoes - 0.5 kg;

salt.

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How to freeze mushrooms correctly. Last year, after defrosting, they were bitter (chanterelles). and got the best answer

Answer from Irinka[guru]
Chanterelles must first be soaked - they are bitter, like milk mushrooms. Soak for 12 hours, changing the water. Then cook with salt and spices, if large, immediately cut into pieces. Cook for thirty minutes on low heat. Then we recline in a colander, rinse, wait until the water drains and cool. We lay out a thin layer on cling film and put in the freezer at the maximum freezing temperature. After a couple of hours, we pour it into a bag, tie it up and put it away for storage.

Answer from Petrova Svetlana[newbie]
Sort the mushrooms and pour over with steep salty boiling water. Cool, pack in plastic bags. To freeze.

Answer from INFERNO[guru]
Everything is correct. Lamellar mushrooms - relatives of russula and bitters, must be soaked. They are best washed, boiled and frozen. Others will be bitter ...

Answer from Ludmila Tretyakova[guru]
Don't worry, it's normal. Chanterelles are always bitter until you boil them. Yes, and in order to save space in the refrigerator, it is better to boil mushrooms, except, of course, for the type of milk mushrooms. And then in the winter, at least pickle, even soup, even potatoes ...

Answer from Roofer Best[guru]
You need to boil before freezing, in a saline solution.

Answer from Olga Gavrilova[guru]
Chanterelles are a little bitter.

Answer from Jovetlana[guru]
Boil and freeze. I'm OK.

Answer from Orchid[guru]
clean from foliage and other things, cook and freeze in a plastic bag.

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

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

Why are chanterelles bitter after freezing and what to do if the mushrooms are bitter when defrosted?

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

So, why are chanterelle mushrooms bitter after defrosting, and what rules should be followed to avoid this? In order to avoid an unpleasant bitter taste after defrosting, the following recommendations are observed before harvesting:

Mushrooms are cleaned of forest debris, earth or sand and rotten areas are immediately cut off.
Rinse thoroughly in plenty of water, mixing with your hands.
Pour cold water and leave for 1.5-2 hours.
The water is drained, the mushrooms are laid out on a wire rack and left for 20-30 minutes to drain.
After that, the chanterelles are distributed in plastic bags or food containers and put 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 are bitter, why? It would be better to boil the mushrooms after soaking, so that the bitterness is gone for sure.

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

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

After defrosting, the mushrooms are dipped in boiling water and boiled 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 add to your confidence that the workpiece will not deteriorate after accidental defrosting of 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 bitterness from chanterelles after freezing?

How to remove bitterness from chanterelles after freezing in another interesting way? Frozen fresh mushrooms are delicious when used in soups or added to fried potatoes. But there are problematic situations when mushrooms are bitter. Therefore, after freezing, the fruiting bodies are first thawed. Then the question arises, how to remove 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 laid them out 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 completely straightened their hats. Such fruiting bodies practically do not have a 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 way convenient, because in the future the mushrooms are used immediately after being removed from the freezer without prior defrosting. Cooked first courses from such a preparation are incredibly tasty.

However, it happens that even in the broth, mushrooms have a slightly bitter taste. Why are chanterelles bitter after cooking and how to fix the situation?

The blank for the first courses is defrosted, the broth is drained, and the mushrooms are washed under a cold tap.
Pour a small amount of water, adding one onion, cut into 4 parts, and boil for 10 minutes over medium heat.
They throw it in a colander, let it drain and proceed to further processing processes.

How to get rid of bitterness in chanterelles after boiling?

After preliminary boiling, the chanterelles remain bitter, what to do in this case? There may be several reasons for this: for example, the individual feature 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 pests that do not like bitter food.

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

In addition, there is a way that simplifies the task and shows how to get rid of bitterness in chanterelles. After boiling in salted water for 15 minutes, mushrooms can be cooked in pickled form or various sauces and fillings can be added to the dish. 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 use them. But those who rarely eat chanterelles immediately notice bitterness.

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

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

It often happens that even after frying the chanterelles are bitter, why does this happen? When the hostess first encounters such problems, this perplexes her and doubts creep in about the edibility of mushrooms.

Why fried chanterelles are bitter is a very practical question. Perhaps the fact is that false chanterelles got into the mushrooms, 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 which mushrooms you have collected and cooked, it is better not to be tempted and throw them away.

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

Some cooks have noticed why chanterelles remain bitter after frying. The peculiarity of this problem lies in the fact that mushrooms, after being brought home, could not be processed 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 to do if fried chanterelles are bitter even after pre-soaking and boiling? Perhaps the fruiting bodies were burnt or 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 remedy the situation as follows: roll the boiled mushrooms in flour and cook in butter with the addition of onions fried in sugar.

The reasons that bitterness remains after frying may be completely different. When boiling, try putting a bag of dense fabric with spices into the water: cloves, bay leaves, cinnamon sticks, fresh dill and parsley. If you have tried all the manipulations to remove bitterness, but it still remains, throw away the mushrooms, not regretting the time and effort spent.

Why are dried chanterelles bitter and how to get rid of this lack of mushrooms?

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

First option- soaking chanterelles in cold water with the addition of salt for 5-8 hours. At the same time, water should be changed 2-3 times a day so that the fruiting bodies do not souring.

Second option- pour mushrooms with warm milk so that they completely cover the product, and leave for 2-3 hours.

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

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 and enjoy 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 taste bitter.

How to cook chanterelles so as not to be bitter

If you know how to cook chanterelles so that they do not taste bitter, you will not have to throw away such a valuable product in every sense. There are several ways to remove bitterness from these mushrooms:

So that the chanterelles are not bitter, it is necessary to soak them before cooking in cold water for 3-4 hours. And after that, the mushrooms must be boiled for several minutes, changing the salted water twice.
Before cooking chanterelles, so as not to be bitter, they can be dried in the oven. Together with the evaporated moisture, bitterness will also leave the mushroom.
Before cooking chanterelles, so as not to be bitter, many soak them in milk. For some reason, some believe that not only the liver, but also mushrooms can be soaked in milk. Like it or not, but milk will not cause harm, well, except that it simply does not affect the mushrooms in any way.
The bitterness from thawed mushrooms can go away during the process of boiling and frying chanterelles, if at the end of cooking you add a little vinegar and spices to them. This must be done carefully, as chanterelles are not only edible, but also poisonous. Bitterness is a sign of a false chanterelle.
You can not collect chanterelles in hot summer days or after prolonged heat. As already mentioned, during this period, chanterelles are dangerous to health, so you can not eat them.