Why is bitter in the mouth after mushroom soup. Why are mushrooms bitter? Features of freezing large mushrooms

White mushroom, which is also called boletus, is one of the most coveted trophies of all lovers of "silent hunting". It belongs to the tubular edible mushrooms of the first or highest category (depending on the classification system) and is often referred to as the "king of the mushroom world." It has high gastronomic qualities and is used in various forms. We love it fried, boiled, dried, suitable for preparing mushroom powder, it can be salted, pickled, and so on. It is also used in folk medicine, as it has antitumor properties. But sometimes it happens that mushroom pickers are faced with the problem of boletus bitterness, which can significantly spoil the dish. In fact, bitterness is not characteristic of white mushrooms, and if this taste property is found, the mushrooms must be thrown away so as not to risk their health.

The main causes of bitterness of mushrooms

• A twin mushroom was caught in the common basket. This, as a rule, is the overwhelming cause of the possible occurrence of bitterness (up to 95%). Most often, the boletus is confused with the gall fungus, which has a great visual resemblance to it. The gall fungus is not poisonous and dangerous to human life and health, but has a pronounced bitter taste. If it enters the common boiler during cooking, it can spoil the taste of all mushrooms. In fact, it is not difficult to distinguish these mushrooms if you know several signs: by the tubular layer (in the gall fungus it is pink, in the boletus it is whitish, creamy, yellow or green), by the cut (in the gall fungus the flesh turns pink, in the boletus it does not change color or slightly blue). In fact, the gall fungus is one of the most harmless twins. There are also poisonous specimens, for example, such as the satanic mushroom. In this regard, when picking mushrooms, it is important to be extremely careful.
• The preparation of mushrooms took place in conjunction with other types of mushrooms, in particular with milkers, valuy, fiddlers and other representatives of the mushroom kingdom, which have a bitter taste. Porcini mushrooms should preferably be processed and cooked separately from other mushrooms. When collecting, it is also recommended to place them in a separate container.
• Damage to the fungus due to weather conditions, improper storage or other reasons. The fungus can acquire bitterness due to decay processes or due to the fact that it absorbs this property from the environment.

Thus, to avoid bitterness, you just need to be more careful about these mushrooms.

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 pre-soaking 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!

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

Many mushrooms have bitterness, and before cooking them, care must be taken to remove this bitterness. Basically, you need to remove bitterness from: chanterelles, milk mushrooms, whites, podtopolniki, volushki, and there can still be bitterness in mushrooms such as valui.

The main and universal way to remove bitterness from mushrooms is their initial cleaning of dirt and leaves and subsequent soaking in cold water. Suppose, in order to remove bitterness from milk mushrooms in this way, you need to keep them in water for two to three days. At the same time, you need to change the water every day.

Also, you can add a little salt to the water, this will improve the process of extracting bitterness from them. A container with water and milk mushrooms should be kept these days in a cool place. Otherwise, the mushrooms may deteriorate.

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

You need to know that not all mushrooms can remove bitterness. You will find 4 ways to do this in this article. If the bitter taste has not gone away from the mushrooms you have collected, throw them away without regret to avoid poisoning.

Bitter porcini mushrooms

• When assembling 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 fungus is mistaken for a boletus, since these mushrooms have a visual similarity. The gall fungus is a harmless twin, 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. Boletus and poisonous satanic mushroom are also outwardly similar. When picking porcini mushrooms, be extremely careful.
• Boiling porcini mushrooms took place in conjunction with other representatives of the mushroom kingdom, which have bitterness. These include: milkers, valui, violinists. Mushrooms during assembly and cooking are best placed separately from other mushrooms.
• Damage to the white fungus, which is due to the weather conditions of the environment, improper storage and the onset of the process of decay.

White 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.

1. After picking the mushrooms, wash and clean them thoroughly.
2. Before boiling mushrooms, leave them to soak in water for 3-5 days, not forgetting to change the water.
3. Before the main cooking, for example, before frying, boil the mushrooms in a saucepan for 40 minutes.

If you soak mushrooms in hot weather, then make sure that the water does not sour and spoil the crop. Therefore, it is better to change the water more often, or you can use table salt, which prevents the water from souring quickly.

📹 How to remove bitterness from a row [video]

Note: the recipe for a very tasty soup with wild mushrooms. Try it!

Chanterelles are bitter

• Chanterelles will taste bitter if harvested in hot weather or after a sustained heat wave. During this period, fungi absorb harmful substances along with moisture.
• Chanterelles that grew near the highway or near industrial plants can also be bitter, as they have absorbed toxins.
• Another reason for the unpleasant bitter taste in chanterelles is the place of growth. Mushrooms gathered under coniferous trees have absorbed resin that gives bitterness.
• Improper processing of chanterelles after freezing.

📋 Instructions on how to remove bitterness:

1. Sort the collected mushrooms and clean them of debris.
2. Rinse thoroughly in water, adding a small amount of flour to it.
3. Rinse the mushrooms and submerge them in cold water for about 15 hours.
4. Change the water, lightly salt it and put the mushrooms to boil for 20 minutes. After these procedures, the bitterness from the chanterelles will go away, they will be ready for further cooking.

For soaking and boiling mushrooms, use clean water: filtered, spring or well. Do not use chlorinated tap water.

Bitter milk mushrooms

• Milk mushrooms are characterized by natural bitterness, the cause of which is the special biochemical composition of mushrooms. The pulp of mushrooms contains a large amount of milky juice, which gives bitterness and astringency to these mushrooms. Although this does not pose a danger to humans, it can spoil the pleasure of eating these mushrooms.
• Very old milk mushrooms with “rust” spots are especially bitter. It is better not to use such mushrooms in food.
• Wrong preprocessing.

📋 Instructions on how to remove bitterness:

1. Use a kitchen sponge to clean the hats of debris.
2. Remove the legs, leaving no more than 1 centimeter.
3. Soak the mushrooms in clean water for 3-5 days, remembering to change the water every 5-6 hours.
4. After put the mushrooms to cook for 20 minutes. Change the water and boil the same amount more. The bitterness will disappear and you can proceed to further processing.

Soak mushrooms only in clean, cold water and store in a cool place while soaking. If the water remains clear after boiling, then the bitterness has completely disappeared.

📹 How to pickle milk mushrooms [video recipe]

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 pre-soaking 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.

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 dry mushroom soup, a recipe that any novice housewife can handle, will diversify your menu, bringing it closeness to nature and the forest, and also replace 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.