How to remove bitterness in mushroom soup. The most delicious mushroom soup in the world

Why are mushrooms bitter?

There are many reasons why cooked mushrooms are bitter. This is the wrong processing, and the environment, and the weather. There are many options. If the mushrooms were picked by experienced mushroom pickers, then the reason most likely lies in the weather conditions - dry summers and a minimum of rain sometimes lead to the result that the mushrooms are bitter even after heat treatment.

If the mushrooms were picked by beginners - mushroom pickers, then inedible mushrooms may have been collected, although in this case, in addition to bitterness, there are also signs of poisoning.

It is worth noting that there are a number of mushrooms, which, although they are edible, require special processing, namely, they need to be soaked for a long time or subjected to repeated boiling.

These are milk mushrooms, including dry milk mushrooms, volnushki, mushrooms and a number of other mushrooms. All of them are great for the table, both salted and fried, but because of the bitterness, they cannot be eaten immediately after frying. For example, dry milk mushrooms must be soaked for at least 2 weeks, regularly changing cold water.

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The bitterness in mushrooms largely depends on the place of growth.

The same mushrooms collected in different places have different degrees of bitterness. For example, last year we found a lot of milk mushrooms in the aspen forest. So they were bitter to the point of impossibility. And soaked and boiled longer than usual, but the bitterness remained. And before that, milk mushrooms were collected in a birch forest and a pine forest, the bitterness disappeared after a day of soaking in cold water.

The same mushrooms have different taste and bitterness depending on the trees of the symbiosis.

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Most likely russula were collected.

There are many types of russula that are bitter. Therefore, it is worth knowing which of them are bitter and not taking them.
First of all, these are russula with a bright red, light gray, pink, pale yellow hat. By themselves, they are juicy and easy to identify. It is better not to take such russula. Is that for subsequent salting.
Normal russula, which are not bitter, are somewhat dry and have a different color of caps.
In addition, lattices, ivanushki and some others can be bitter. But such mushrooms as wild oyster mushrooms can be bitter too, but they appear in autumn.

But porcini mushrooms can sometimes be sweetish. They can also spoil the dish.
Bon appetit!)

Why are mushrooms bitter. Causes.

To the previous answers of mushroom pickers, I will add some useful tips for collecting and processing mushroom crops. From personal experience, of course))

In the sub-questionnaire, the author noted that the collected "mushrooms were different" ... Here, I think, lies the answer to the question about the presence of bitterness in mushroom dishes. And, since I consider myself an experienced mushroom picker, and also have experience in cooking mushrooms in various ways, I would like to warn mushroom hunting lovers from mistakes.

1. Never collect "different mushrooms" in one basket. If bitter agaric and noble spongy mushrooms come across at the same time, place them in separate containers.

2. It should be borne in mind that some edible agaric mushrooms, such as: nigella, volnushki, whites, valui, etc. - contain bitter milky juice. Cut mushrooms with milky juice cannot be placed next to boletus, porcini, etc., since bitter juice will inevitably sprinkle all other mushrooms.

3. When picking mushrooms, it is advisable to imagine in advance how the harvest will be used. If it is supposed to put mushrooms only on soup and roast, then it is better not to take bitter agaric mushrooms at all, because they are prepared in a fundamentally different way than sweet ones.

4. Bitter agaric mushrooms are very good in cold pickling according to the classic recipe. But they are not recommended to be boiled or fried - they are salted only when raw after a long soak in cold water.

Thus, if in the total mass of the collected noble mushrooms (porcini, boletus with boletus, chanterelles, etc.) at least one white or volnushka was lost, and then all the mushrooms ended up in one pan, bitterness will certainly be felt. This is not fatal, but the roast will have to be considered spoiled))

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 method is 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.

Picking mushrooms is not only an exciting activity, but also a very responsible one. After all, picking up anything in a basket, you can poison yourself and endanger your loved ones. Inexperienced mushroom pickers, having studied what a fly agaric looks like, think that this is enough to protect themselves from 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 put a spoon in your mouth because of the pungent taste. Let's look at the reasons why mushrooms are bitter.

Insidious doubles

Mother Nature, along with scattered their poisonous clones through the forest. These are, first of all, boletus, chanterelles, champignons, butterflies and even surprisingly similar to white mushrooms. Therefore, the answer number 1 to the question why mushrooms are bitter is this: along with the right gifts of the forest, you also scored their poisonous counterparts. Even one such false honey agaric, wormed into a basket, can spoil the whole dish with unbearable bile. I'll have to throw everything away, no matter how sorry. It is better to check the truth 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 tip of the tongue to the cut of the hat. The deadly poisonous satanic mushroom looks like a white one, but its Ukrainian name “gorchak” speaks for itself. In addition, on the cut, it turns blue and red.

Incorrect handling

Another reason why they are bitter is their incorrect culinary preparation. There are species that are edible and even very tasty and healthy - such as milk mushrooms. But you can’t just clean them and crumble them into a pan in any case. Such mushrooms are first soaked, drained. Then boiled (some chefs even several times). In addition to mushrooms, russula and some chanterelles are also bitter in a pan. All mushrooms collected in the fruiting bodies gain a resinous aftertaste, which not everyone likes.

fickle chanterelles

Even experienced mushroom pickers, who know well what exactly they put in a basket and how to cook it, sometimes end up with an absolutely inedible dish. What's the matter? After all, in a frying pan - chanterelle mushrooms. Why are they bitter, although they were tasty, collected a week earlier in the same place? The answer is simple: climate. If there is not enough moisture, the juice inside the fruiting bodies becomes bile. Therefore, mushrooms collected in the summer heat are bitter. The same applies to chanterelles found in moss in a spruce forest - the pungent taste of resin makes them practically inedible.

Ecology

In the question "why mushrooms are 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 lies in the ground. Mushrooms found in city squares are sprinkled not only with summer rain, but also with numerous dogs, so urine is clearly heard in their taste. At the side of the road, mushrooms are not only not tasty, but also dangerous to health. Even mushrooms contain 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 the safe, as they say, God saves. Therefore, it will be useful to drink activated charcoal. Usually deadly neutral in taste, and the consequences of their use are much worse than simple bitterness. There is only one conclusion - learn the materiel!

All the girls whom I treated to this soup were asked to write a photo recipe. I decided to lay out for everyone - my way of making a classic rich fragrant soup from dried porcini mushrooms, for those who wanted to try cooking the same, and just sharing tricks to improve .. : -P

So. Theory:

What is the most important thing in mushroom soup? It is his ASTRINGENCY. The taste of forest mushrooms, the aroma of the autumn forest. :) It should be vigorously mushroom, so I don't use fresh or frozen mushrooms for this soup - only dried ones. The ideal option is mushrooms of medium maturity, when the pores are already turning yellow, but not yet gooey from old 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 "most delicious soup in the world" "... :) Still, it's clear - too young mushrooms - beautiful of course, but they don't give a good and tart taste, too old - they spread like slug, and are not useful at all .. :-)

Further. BALANCE. We need to make the combination "tartness-sweetness-creaminess" - balanced and harmonious, if any of the tastes predominate, the rest of the tastes will be lost. We will put astringency into the soup with the mushrooms themselves and calcined noodles. Sweetness - fried carrots and sweet onions. Creaminess - tender processed cheese and a piece of butter. If there is an overweight of the first, the soup will be bitter. If the preponderance of the second - an unpleasant carrot flavor will come out. If the third one, the first two tastes will be completely lost. So when I'm cooking, I don't put everything in at once, but I add ingredients little by little, constantly tasting, and reporting the product as needed.

I also pay attention to size ratio of ingredients. I use fairly large pieces of mushrooms, and large pieces of potatoes, but finely chopped onions and thinly shredded carrots. Many people cut everything with the same cubes, but I never do that. If you use ingredients of the same size, everything will become monotonous, and this will slightly reduce the enjoyment ... ^__^

What do we need for soup:

Dried porcini mushrooms of medium ripeness.

Onions and carrots of sweet varieties.

Noodles, thin (cobweb) or flat.

Potato.

Nice soft melted cheese. Without flavoring additives (mushrooms, ham, etc.)

A piece of butter.

Seasonings: classic bay leaves and black peppercorns.

Recipe step by step.

1. Rinse and soak white mushrooms for a day.

2. Wet mushrooms chop (if very large) and put to boil. If desired, the water in which they soaked can also go into the soup, but I rarely do this, only if there are few mushrooms .... Boil for about half an hour.

3. During this time, prepare the rest of the ingredients - in any order. Ignite the noodles. So that it does not boil soft, and gives a specific aroma, probably familiar to many from childhood. If someone does not know how, it is done like this - without oil, pour a thin layer into a frying pan and put on the stove ... when heated, it will first acquire a haze, then a light brown tone. This is exactly what we need - beige noodles will not add much taste, and dark brown (completely overcooked) will be bitter.

Prepare onions, carrots and potatoes. Onions and carrots - fry until golden brown, and cut the potatoes into pieces.

4. After about half an hour throw into the broth at first potato, then, half-cooked potatoes fried onions with carrots And noodles.... Throw seasonings. My broth at this stage looks something like this - a rather unattractive brew ^___^

5. At the end add melted cheese, in moderation. It is good to do this by adding a slice, and tasting. You just need to add creaminess without turning the mushroom soup into a milky one, which it will become like if you overdo it with cheese ... :-) And piece of butter, after turning it off, when the soup stops boiling....

6. Everything! Pour into bowls, with sour cream or (and) herbs... ^__^ The soup is not photogenic, but very tasty!

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, 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 ones. 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 use of this product threatens to malfunction in the intestines, as they are absorbed for a long time. But the usefulness of their properties is unrivaled, 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 outbreaks of SARS.

The above arguments are far from a complete list of reasons why you need to know how to cook soup from dried mushrooms. It will also help to cope with migraines, asthma and even tuberculosis.

dried mushroom soup recipe

Various mushrooms are suitable for this wonderful dish: champignons, porcini, mushrooms, aspen mushrooms, boletus mushrooms, mushrooms. We will use white, as they are preferred by the majority.

Required Ingredients:

• potatoes - 2 pieces
• onion - 1 pc.
• carrots - 1 pc.
• white dry mushrooms - 50 gr.
• butter - 50 gr.
• gossamer vermicelli - ½ cup
• salt and pepper.

How to make soup from dried porcini mushrooms

1. Check all mushrooms for mold and insects, they should be firm and smell good.
2. Wash them and soak for two to three hours.
3. Fry carrots and onions.
4. Squeeze the mushrooms out of the water, cut the large ones and add them to the vegetables.
5. Pour everything with a small amount of water, simmer for 10 minutes.
6. Mushroom soup made from dried mushrooms will turn out tastier if the soaking water is filtered and put on fire for broth.
7. Cut the potatoes into cubes and put into the boiling broth, then add the vermicelli.
8. After 5 minutes, send stewed vegetables and mushrooms, salt and pepper to the pan.
9. Boil 10 minutes.

1. Milk is ideal for soaking, it makes the smell stronger.
2. Porcini mushrooms are sometimes bitter, they cannot be used, they will spoil the whole taste of the dish.
3. Boletus and boletus make the broth darker, but you can put any mushrooms.
4. Cream is perfectly combined with such a dish, making it tender.
5. Barley can replace vermicelli, but any other cereal is possible, at the discretion of the cook.

This simple dried mushroom soup, a recipe that any novice housewife can handle, diversifies your menu, bringing closeness to nature and the forest, and also replaces any other meat or fish in its energy value. As mentioned above, this product is digested for a long time, so it is not recommended for children under 4 years old. But in general, starting from the moment of preparation, this is an interesting first dish that fills the house with the smell of the forest, and it is a pleasure to eat it wrapped in a blanket on winter evenings. It will warm you, saturating the body with amino acids and useful substances that will help the immune system resist viruses and microbes.