Chanterelle mushrooms are bitter what to do. Recipes on how to cook chanterelles so that they are not bitter when frozen and fried

I haven't come across your problem yet. Now it’s just the season and every day I collect chanterelles to fry, stew and salt them. There is no bitterness, the mushrooms are soft and tasty. Try to cook according to this recipe: first, stew them for half an hour in a frying pan in water, which they themselves let in, and then add butter, salt and fry for another 10 minutes.

False chanterelles or chanterelles after defrosting are usually bitter.

But still try to boil them before frying.

Fried chanterelles can be bitter only because either the bitter oil, or the wrong mushrooms were picked, or the millet kept them in the water a little. Chanterelles before frying them must either be washed in water, or simply rinsed under running water. And then fry them.

To be honest, I have never encountered such a phenomenon, although I have eaten a lot of fried chanterelles in my life. I scald any mushrooms, including chanterelles, after washing in running water with boiling water and into a frying pan. Perhaps the oil is just rancid or not collected properly.

A very interesting question. She herself ate fried chanterelles many times, and so, they do not taste bitter at all. I think there are only 2 reasons for this:

1 - they are burnt (or the oil is spoiled).

2 - you fried not chanterelles.

1. This happens often when fried chanterelle mushrooms are bitter. And not a single hostess was perplexed when she encountered this for the first time. As one option, it's somewhere caught false chanterelles, and if there are doubts about who collected them and in what form (sometimes drunk people go to the forest), then it’s better not to be tempted - take it and throw it away, don’t poison yourself?!

2. Another option is how to cook fried chanterelles(needs to be soaked). And if you are sure that you cooked them correctly, but they are still bitter, then in no case risk either your health or the health of your loved ones.

3. The next option is if you took frozen chanterelles. This also happens after freezing.

I read it already on another forum - if you freeze chanterelles fresh (not boiled), then after defrosting they are bitter. Alternatively, boil, drain the water, and boil again. We faced this problem ourselves. a bucket of selected fresh chanterelles was frozen - and such a tragedy ..... ((

I have eaten fried chanterelles with bitterness several times, and each time these mushrooms were pre-frozen. Therefore, I concluded for myself that these are features of chanterelles that have undergone freezing. And I don’t boil them first, maybe that’s the point.

Another feature of such bitter chanterelles has been noticed, if they stand for a while, then the bitterness of them disappears.



It is believed that chanterelles are very tasty mushrooms, including fried ones. However, it should be remembered that before frying, they must be soaked for at least an hour, replacing the water several times. After soaking, it does not hurt to boil out the extra flavors from them, let them boil for 10-15 minutes.

If, after all these procedures, your fried mushrooms are still clearly bitter, you need to be afraid that the chanterelles turned out to be false. Outwardly, they are very similar to real ones, but their flesh has an unpleasant odor. These mushrooms are poisonous and should be discarded immediately.

Almost all mushrooms need to be soaked before cooking, so do chanterelles, the fact is that during soaking, all unnecessary microbes, worms and extra flavors come out in the process, so soak them for a couple of hours and they will be delicious.

I think that mushrooms and chanterelles are the most delicious fried mushrooms. But both one and the other are recommended before frying, first rinse well and boil for several minutes. With this cooking option, no bitterness will remain in the mushrooms.

Another possible cause of bitterness can be freezing mushrooms, so I refused to buy frozen chanterelles and use them only in the season when you can buy fresh ones.

The problem may be that the sunflower oil was bitter, which happens when the oil is spoiled. It is also possible that your chanterelles just got burned, hence the bitterness. You can't do anything with these foxes.

In autumn, after the rains, it's 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 have excellent taste. They are usually dried. But below we will talk about how chanterelles for the winter at home, because only this method of harvesting is able to preserve all the beneficial properties of mushrooms as much as possible.

mushroom preparation

Regardless of which harvesting method is chosen, they must be carefully sorted out, cleaned of debris and earth, and rotted places removed. Then rinse well from sand and dirt, pay special attention to the back of the hat, where almost all the dirt accumulates. Mushrooms cannot be soaked in water. The lower part of the leg must be cut off. It is necessary to start processing chanterelles within the next 24 hours after their collection, as they deteriorate very quickly, and toxic substances accumulate in them.

Did you know? In medieval France, it was believed that chanterelles increase libido, so they were included in the groom's menu without fail.

Freezing methods

There are two ways to freeze. The first is when the mushrooms are frozen fresh. This method allows you to maximize the preservation of all the beneficial properties of mushrooms, vitamins and trace elements. The disadvantage of this method is that not all collected mushrooms are suitable for it. For raw freezing, it is necessary to select young chanterelles with an unopened cap. Large specimens become bitter after this harvesting method.

Important!Another advantage of freezing boiled mushrooms is that they take up less space, as they shrink in size during the cooking process.

The second way is freezing with preliminary boiling. With this method, they do not taste bitter, but, unfortunately, they lose useful substances during cooking. There are a few more points why chanterelles are bitter after freezing. Bitterness may appear if all stages of preparation have not been followed, for example, removing debris, rotten places, or long-term storage before freezing. Mushrooms collected during the dry period or if they grew in a coniferous forest also have a bitter aftertaste.

Raw

Freezing chanterelles for the winter fresh, without cooking is very simple, let's see how to do it:

1. After sorting, cleaning and washing, the mushrooms should be thrown into a colander and allowed to drain excess water.
2. Then lay them out in a single layer on a towel and let dry.
3. After that, the chanterelles can be immediately folded into bags and sent to the freezer. But to avoid possible sticking, mushrooms can be frozen by laying them out in one layer in the freezer, and after that they are collected and put into bags for further storage.

Did you know?The largest harvest of chanterelles - more than 72 tons per year - is harvested in Latvia. And the largest mushrooms of this variety grow in California, their average weight is about 0.5 kg.

Boiled

In order not to bitter old large specimens, as well as mushrooms collected during the dry season, they resort to freezing them in a boiled form. Consider how to cook chanterelles for freezing:

1. Mushrooms should be poured with water, salt a little and bring to a boil. Boil for 15 minutes, collecting foam.
2. Next, throw the mushrooms into a colander, rinse with running water and spread on a towel to dry.
3. After drying, the mushrooms spread out in the freezer in one layer and freeze. After freezing, put them in bags and put them back in the freezer.

How much can be stored

Frozen chanterelles retain all their taste for 3-4 months, longer storage affects their taste. Obviously, when wondering how long frozen mushrooms can be stored in the freezer, one should start from these terms and not keep them for more than 4 months.

The bitterness that is present in the pleasant nutty taste of cooked chanterelles is the reason why many refuse to cook these mushrooms and even pick them. But is this really a reason, when picking mushrooms in the forest, to pass by these useful and nutritious mushrooms that are valuable in every respect? And those who still collect these mushrooms often do not know why chanterelles are bitter and what to do about it. You do not need to be a master in cooking to eliminate the bitterness of these mushrooms, but it is necessary to understand why chanterelle mushrooms are bitter.

Why are fried chanterelles bitter

It would seem that what can spoil the taste of mushrooms fried in butter? There are a number of reasons why chanterelle mushrooms are bitter after cooking, the most common ones are:

1. Often chanterelles are bitter, which were collected on a hot day, and especially after a steady heat, since during this period they absorb a lot of harmful substances along with moisture. In a dry summer, it is difficult to find chanterelle mushrooms that are not bitter.
2. If the mushrooms grew near the track or in places with a poor ecological situation, this may be the reason why the chanterelles are bitter. Everyone knows that no mushrooms can be collected in such places, but there is still a risk of buying such chanterelles from unscrupulous mushroom sellers.
3. Not only harmful substances are the reason why chanterelles are bitter. If the mushrooms grew, for example, among the needles, then they will easily absorb the resin from the trees and acquire an unpleasant bitter aftertaste.

Bitter chanterelles cannot be eaten, and it is rather difficult to remove bitterness from ready-made mushrooms. Therefore, when you are going to cook these mushrooms, you should first find out why the chanterelles are bitter and what to do so that there are no such mushrooms at all and you don’t have to get rid of this bitterness. You also need to know. Then both and and will turn out simply excellent.

Why are frozen chanterelles bitter

Why are frozen chanterelles bitter? Any of the above reasons also applies to frozen mushrooms. After defrosting, as a rule, unwanted bitterness appears. Here are a few reasons why frozen chanterelles are bitter most often:

1. If the mushrooms were not previously cleaned of debris and sand, well washed, then, of course, they will have an unpleasant bitter aftertaste.
2. Old mushrooms are bitter, and in dairy mushrooms, bitterness may not appear at all.
3. Spoiled places on mushrooms are one of the reasons why frozen chanterelles are bitter.
4. If the chanterelles were not processed and frozen on the day of collection, there is also a risk of getting bitter dishes from them after defrosting.

There are many reasons why chanterelles are bitter, but they can be avoided if mushrooms are properly harvested and processed before freezing and cooking.

Mushrooms take pride of place in Russian cuisine. They are prepared as an independent dish, put in salads, soups, sauces, and also dried, salted. They are combined with meat, fish, seafood, rice, vegetables. Gourmets give special preference to chanterelles. Even simple dishes with them always make you want to quickly take a spoon or fork.

How to cook chanterelles

Useful and tasty gifts of the forest will be unforgettable even for an inexperienced cook. How to cook chanterelle mushrooms? It should be borne in mind that they contain a lot of water and evaporate very much when frying or boiling. Stewed, fried, boiled, canned - they are delicious in all dishes. There are no problems with their preparation for the culinary process. The main rule says: the product should not be kept in the refrigerator for more than 24 hours, before cooking it must be washed well, boiled with vinegar and salt, otherwise it will be bitter. A pleasant moment: there are no worms among these gifts of the forest.

How to fry chanterelles

Red mushrooms are sorted, cleaned, they are given a cold bath - they are washed. Everything that is in doubt should be cut, removed. How to cook fried chanterelle mushrooms? Slightly poached onions add to forest gifts and start frying. How much to fry - the eyes and nose will tell: there is no excess water in the pan, the color is golden, the smell is pleasant - the food is completely ready. If you wish, you can send it to the freezer, for future use. An interesting version of the salad will appeal to gourmets.

Ingredients:

• mushrooms - 500 g;
• smoked brisket - 100 g;
• loaf - 3 pieces;
• garlic - 2 cloves;
• vegetable oil (for frying);
• lettuce leaves (frise, romaine);
• salt.

Preparing snacks:

1. Fry the brisket until crispy and remove from the pan.
2. Rinse the mushrooms, chop, fry until there is no moisture.
3. Cut the banana into pieces and fry in oil.
4. Tear lettuce leaves coarsely, line them with a large serving plate, add olive oil, put the rest of the ingredients on top.

How to cook chanterelles in sour cream

Mushrooms in sour cream reveal their taste as much as possible. How to cook tender chanterelle mushrooms? First, fry them with the addition of butter, and when they are almost ready, put a fermented milk product. If you want an original taste, the sauce can be easily supplemented with onions, garlic, herbs, and stewed. Connoisseurs recommend that you first evaporate the moisture in a dry frying pan, and only after that proceed with the main frying so that the taste is not watery, but as creamy as possible. The dish goes well with potatoes, chicken, vegetables, but there is also a pie option.

Dough Ingredients:

• flour - 400 g;
• sour cream - 200 g;
• butter - 100 g;
• eggs - 2;
• salt - 1 tsp

Filling Ingredients:

• mushrooms - 1 kg;
• egg yolk - 1;
• cream - 2-3 tbsp. l;
• salt.

Cooking will not take much time:

1. Knead soft dough.
2. Rinse the gifts of the forest, cut large ones. In a frying pan, they are fried until golden brown. Then you need to cut, mix with yolk and cream.
3. Divide the dough. Lay most of it on the bottom of the mold, make the sides.
4. Cover the filling with the remaining dough, pinch the edges.
5. Bake at 180°C.

Another sour cream option is a great soup with a bright rich taste. For him you will need:

• mushrooms - 250 g;
• beef broth - 1.5 l;
• cream - 200 g;
• rice - 2 tbsp. l;
• onions, carrots - 1 pc.;
• potatoes - 2-3 pcs.;
• garlic, salt, parsley - to taste.

Cooking method:

1. Chop and fry carrots, onions.
2. Cut potatoes into small pieces.
3. Rinse the mushrooms, cut large ones, fry if desired.
4. Put the ingredients in the broth, bring to a boil.
5. Cook for 15-20 minutes, covering the pot or multicooker with a lid.
6. Add parsley.
7. A spoonful of cream will help to give a special taste to mushroom soup.

How to cook chanterelles with potatoes

Mushrooms with fried potatoes always become a table decoration. How long to fry chanterelles? It is better to cook in a deep frying pan for about half an hour. First you need to brown the potatoes cut into strips better in lard, flavor with onions, fry a little. Chanterelles must be boiled with the addition of vinegar, otherwise they may be bitter, and then put in the same pan, add butter and bring the product to readiness.

Potato and mushroom casserole will become your family's favorite homemade dish. It is better to stock up products in advance:

• fresh or frozen gifts of the forest - 500 g;
• chicken - 200 g;
• sour cream 20% - 250 ml;
• butter) 82.5%) - 30 g;
• potatoes - 5-6 large tubers;
• greenery.

Cooking method.

Ways to cook fried chanterelles.

Chanterelles are very tasty and unusual mushrooms. They contain natural antibiotics and substances that repel insects. We can say that these are one of the best mushrooms, as they are not eaten by insects. At the same time, the taste of mushrooms is quite piquant.

Preparing this dish is easy. It is worth considering that in the process of frying, mushrooms release a lot of liquid, which can turn fried potatoes into stews.

Ingredients:

• 1 bulb
• 500 g mushrooms
• 0.5 kg potatoes
• Pepper
• Oil
• 3 cloves of garlic

Recipe:

• Wash the mushrooms and try to keep them in water. Often particles of soil and sand remain in the notches
• Cut into small pieces and fry in a pan with a little oil
• When a crust appears on the mushrooms, add the onion and fry until browned
• In a separate pan, fry the potatoes until golden, when the vegetable is ready, add the mushrooms
• Salt, add pepper and garlic. Cover and simmer for 5-8 minutes

This dish can be served with mashed potatoes or pasta. Quick dinner option.

Ingredients:

• 0.5 kg mushrooms
• 2 onions
• 2 carrots
• Oil
• Spices

Recipe:

• Soak the main ingredient for 0.5 hours in cold water. This will quickly get rid of debris and sand.
• Cut into pieces and dry a little. Pour into hot skillet with oil
• Fry until all the liquid has evaporated, then pour in a little oil
• Enter chopped carrots and onions to the mushrooms
• Fry until golden, and add spices and salt

This is a traditional recipe for making chanterelles. Sour cream gives a delicate and piquant taste.

Ingredients:

• 2 onions
• 100 ml sour cream
• Oil
• 0.5 kg mushrooms

Recipe:

• Thoroughly clean the chanterelles of dirt and debris and wash them
• After that, cut into pieces and put in a pan with a little oil.
• Saute until juice evaporates. Enter the onion and pour some more oil
• After that, fry until golden and pour in sour cream, add spices
• Simmer covered for another 5 minutes

How to fry chanterelles in a pan with meat?

We can say that this is an autumn recipe, as it contains the gifts of nature. Serve the dish with buckwheat or potatoes.

Ingredients:

• 0.5 kg pork
• 0.5 kg chanterelles
• 2 onions
• Oil
• 150 ml sour cream
• Spices

Recipe:

• Wash and chop the mushrooms thoroughly. Put them in a pan and fry until the liquid evaporates.
• Enter the onion and hold it on the fire for a little more until the onion is browned.
• Enter sour cream and spices, simmer for 3 minutes
• Brown the pork pieces in a separate bowl over high heat.
• They should become ruddy, add 100 ml of broth and simmer under the lid for 45 minutes
• Enter the mushrooms into the pork and simmer together for another quarter of an hour
• Salt if necessary

This recipe is suitable if you have freshly cut mushrooms.

Ingredients:

• 0.5 kg mushrooms
• 2 onions
• 100 ml cream
• Pepper

Recipe:

• Wash the mushrooms thoroughly and cut them into small pieces
• Put in a pan with a little oil
• Hold over medium heat until the juice evaporates and add the chopped onion
• With constant stirring, hold on fire for another 10 minutes
• Pour in the cream and some water
• Add salt and spices. Simmer for 12 more minutes covered.

Before you cook them, you need to defrost. To do this, put the raw materials in a bowl, and let stand at room temperature. Water must be drained.

Ingredients:

• 600 g frozen mushrooms
• 1 bulb
• Pepper
• Oil

Recipe:

• Defrost the mushrooms at room temperature and drain the water
• Dry on a towel and put in a hot pan with oil
• Add onion and fry until browned
• Enter salt and pepper. Fry for 10 more minutes

Mushrooms can be pre-boiled before frying, this will make them juicy.

Ingredients:

• 2 onions
• 0.5 kg mushrooms
• Oil
• Pepper
• 2 carrots
• 100 ml sour cream

Recipe:

• Boil the washed mushrooms in salted water for about 30 minutes
• Drain the broth and chop the mushrooms. Dry them on a towel or hold them in a colander
• After that, pour oil into the pan and pour in the mushrooms from which the glass is water
• Enter the onion with carrots and fry for 10 minutes
• Drain the sour cream, add salt and spices. Cover and simmer for 7 minutes

Only canned mushrooms that were prepared without the addition of vinegar are suitable for frying. Simply put, these are boiled canned chanterelles.

Ingredients:

• jar of mushrooms
• 2 onions
• 1 carrot
• Pepper
• Oil

Recipe:

• Put the mushrooms in a colander and let the liquid drain
• After that, heat the vegetable oil in a frying pan and put the mushrooms
• Fry until golden brown and add chopped onion with carrot
• Fry for another 7 minutes, add salt and spices

Yes, chanterelles can be cooked fresh. The only condition is to clean them well and wash them from earth and sand.

Ingredients:

• 700 g mushrooms
• 100 ml oil
• 100 l cream
• Pepper
• 2 onions
• 2 cloves of garlic

Recipe:

• Thoroughly wash and clean the chanterelles from dirt
• After washing, dry the mushrooms a little.
• Put them in a hot pan and fry over medium heat until the liquid evaporates
• Enter chopped onion and garlic. Fry for 5 more minutes
• Pour in some water and cream
• Cover and simmer for 7 minutes
• Salt, add spices

Do you need and how much to cook chanterelle mushrooms before frying?

The most interesting thing is that there is no unambiguous answer whether mushrooms should be boiled at all before frying. But many housewives prefer to do this. The optimal time for boiling chanterelles is 15 minutes. Do not cook for a long time, you risk getting "rubber" mushrooms.

Yes, chanterelles go well with other mushrooms. They will give the dish a unique look and flavor. You can cook roast with assorted mushrooms. Also very tasty prefabricated julienne of different types of mushrooms.

After defrosting fresh mushrooms and cooking them, bitterness appears. It's quite normal.

Adviсe:

• Before freezing, try to soak the chanterelles for an hour in cold water, and then boil for 15 minutes
• If you have frozen fresh chanterelles, after defrosting, be sure to boil them, changing the water several times
• During frying, add butter. It will give the dish a creamy and delicate taste.

As you can see, chanterelles are very unusual and bright mushrooms. And they have a spicy taste and aroma.

VIDEO: Fried chanterelles