Why do chanterelles taste bitter after freezing?

Encyclopedia "Mushroom-Info" Mushroom Picker's Guide Why chanterelles are bitter and how to get rid of this problem

Recognizable by their bright appearance, chanterelles are excellent mushrooms due to their taste. These fruiting bodies can be subjected to any processing: frying, boiling, salting, freezing, pickling and drying. Although chanterelles and bitterness are inseparable concepts, after heat treatment the pulp of the mushrooms becomes aromatic, tender and amazingly tasty.

Many novice mushroom pickers wonder: why are chanterelles bitter and what to do to remove this bitterness? It must be said that these mushrooms are unique, because they are not eaten by worms and insects, which means they remain intact and not spoiled. The reason for this is precisely the bitterness of the pulp, which has a detrimental effect on all parasites.

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

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

Why do chanterelles taste bitter after freezing and what should you do if the mushrooms are bitter when defrosted?

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

So, why do chanterelle mushrooms taste bitter after defrosting, and what rules should you follow to avoid this? To ensure that there is no unpleasant bitter taste after defrosting, the following recommendations are followed before harvesting:

Mushrooms are cleared of forest debris, soil or sand and immediately cut off rotten areas.
Wash thoroughly in plenty of water, stirring with hands.
Pour in cold water and leave for 1.5-2 hours.
Drain the water, place the mushrooms on a wire rack and leave for 20-30 minutes to drain.
After this, the chanterelles are distributed into plastic bags or food containers and placed in the freezer.

Fried chanterelles, frozen for the winter

An excellent freezing option that can save a lot of time in winter. I took it out, quickly defrosted it and cooked it.

Sort out substandard mushrooms, cut them into arbitrary sizes and shapes. Keep in mind that they will immediately be used to prepare, for example, fried potatoes with chanterelles.
Place in the pan. The chanterelles will give a lot of juice, so don’t add the oil right away. Stir to help the moisture evaporate faster.
When there is almost no liquid left in the pan, add a generous amount of oil. Don’t feel sorry when you prepare dishes from frozen mushrooms in winter; you won’t have to add oil.
Cool the finished chanterelles, distribute them into bags or fill containers tightly.

Why are frozen chanterelles bitter and how to remove bitterness from thawed mushrooms?

But sometimes, even despite following the rules, frozen chanterelles taste bitter, why? It would be better to boil the mushrooms after soaking so that the bitterness goes away for sure.

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

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

After defrosting, the mushrooms are immersed in boiling water and cooked 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 give you confidence that the product will not deteriorate after accidentally defrosting the freezer. It is worth adding that boiled chanterelles become more compact and take up less space in the freezer than raw ones.

Is it possible to freeze chanterelles?

Today, most housewives strive to freeze food for the winter, and there are several reasons for this. First of all, this procedure does not require strict adherence to the marinating recipe, and is also simple and does not require special skills. However, many people ask a completely rational question about how deep freezing will affect the taste of chanterelles.

As practice shows, the freezer is the best place to preserve any product, since low temperatures best help preserve all the useful and nutritious substances in fresh food, and chanterelles are no exception . Under the influence of high temperatures and household preservatives (salt, vinegar), the natural process of decomposition of vitamins A, C, K, and group B occurs.

How else can you remove the bitterness from chanterelles after freezing?

How to remove bitterness from chanterelles after freezing in another interesting way? Frozen fresh mushrooms are delicious when made into soup or added to fried potatoes. But there are problematic situations when mushrooms taste bitter. Therefore, after freezing, the fruiting bodies are first defrosted. Next, the question arises: how to remove the 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 placed them 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 fully straightened their caps. Such fruiting bodies have practically no 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 removal from the freezer without prior defrosting. The prepared first courses from this preparation turn out incredibly tasty.

However, it happens that even in broth, mushrooms have a slightly bitter taste. Why do chanterelles taste bitter after cooking and how can I correct the situation?

The preparation for the first courses is thawed, the broth is drained, and the mushrooms are washed under a tap with cold water.
Pour in a small amount of water, adding one onion, cut into 4 parts, and boil for 10 minutes over medium heat.
Place in a colander, allow to drain and begin further processing processes.

Bitterness in chanterelles: why mushrooms become bitter after frying, boiling, freezing, what to do in this case

Encyclopedia "Mushroom-Info" Mushroom Picker's Guide Why chanterelles are bitter and how to get rid of this problem

Why do chanterelles taste bitter after freezing and what should you do if the mushrooms are bitter when defrosted?

Mushrooms are cleared of forest debris, soil or sand and immediately cut off rotten areas.
Wash thoroughly in plenty of water, stirring with hands.
Pour in cold water and leave for 1.5-2 hours.
Drain the water, place the mushrooms on a wire rack and leave for 20-30 minutes to drain.
After this, the chanterelles are distributed into plastic bags or food containers and placed 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 taste bitter, why? It would be better to boil the mushrooms after soaking so that the bitterness goes away for sure.

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

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

After defrosting, the mushrooms are immersed in boiling water and cooked 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.

How else can you remove the bitterness from chanterelles after freezing?

Therefore, after freezing, the fruiting bodies are first defrosted.

Next, the question arises: how to remove the 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 placed them 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 fully straightened their caps. Such fruiting bodies have practically no 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 removal from the freezer without prior defrosting. The prepared first courses from this preparation turn out incredibly tasty.

However, it happens that even in broth, mushrooms have a slightly bitter taste. Why do chanterelles taste bitter after cooking and how can I correct the situation?

The preparation for the first courses is thawed, the broth is drained, and the mushrooms are washed under a tap with cold water.
Pour in a small amount of water, adding one onion, cut into 4 parts, and boil for 10 minutes over medium heat.
Place in a colander, allow to drain and begin further processing processes.

How to get rid of bitterness in chanterelles after boiling?

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

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

In addition, there is a method that simplifies the task and shows how to get rid of bitterness in chanterelles.

After boiling in salted water for 15 minutes, the mushrooms can be prepared marinated or added to the dish with various sauces and toppings. 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 consume them. But those who rarely eat chanterelles immediately notice the bitterness.

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

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

It often happens that even after frying, chanterelles taste bitter, why does this happen? When a housewife encounters such problems for the first time, it leads her to bewilderment and doubts creep in about the edibility of mushrooms.

Why fried chanterelles taste bitter is a very practical question. Perhaps the fact is that the mushrooms contained false chanterelles, 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 what mushrooms you have collected and prepared, it is better not to be tempted and throw them away.

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

Some chefs have noticed why chanterelles remain bitter after frying. The peculiarity of this problem is that, after being brought home, the mushrooms could have been unprocessed 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 should you do if fried chanterelles taste bitter even after pre-soaking and boiling? Perhaps the fruiting bodies were burnt or were 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 correct the situation as follows: roll boiled mushrooms in flour and cook in butter with the addition of onions fried in sugar.

The reasons why bitterness remains after frying may be completely different. When boiling, try putting a thick cloth bag with spices in the water: cloves, bay leaves, cinnamon sticks, fresh dill and parsley. If you have tried all the manipulations to remove the bitterness, but it still remains, throw away the mushrooms without regretting the time spent and your efforts.

Why are dried chanterelles bitter and how can mushrooms be rid of this deficiency?

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

The first option is to soak the chanterelles in cold water with added salt for 5-8 hours. In this case, the water should be changed 2-3 times a day to prevent souring of the fruiting bodies.

The second option is to pour warm milk over the mushrooms so that they completely cover the product and leave for 2-3 hours.

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

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Source: https://grib-info.ru/spravochnik-gribnika/pochemu-gorchat-lisichki-i-kak-izbavitsya-ot-etoj-problemy.html

How to get rid of bitterness in chanterelles after boiling?

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

In addition, there is a method that simplifies the task and shows how to get rid of bitterness in chanterelles. After boiling in salted water for 15 minutes, the mushrooms can be prepared marinated or added to the dish with various sauces and toppings. 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 consume them. But those who rarely eat chanterelles immediately notice the bitterness.

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

How to remove bitterness from dried chanterelles

If the fruiting bodies had a bitter taste, it will remain not only when frozen. Dried chanterelles will also taste bitter. One of the following methods will help remove the unpleasant taste:

Pour in cold salted water for 5-8 hours. Change it several times throughout the day, otherwise souring will occur.
Immerse completely in warm milk. Leave for 2-3 hours.

Then the dried vegetables should be boiled again. Spices and citric acid are added to the broth.

Thanks to their excellent taste, wild chanterelle mushrooms have gained immense popularity in cooking. They are good for any processing: frying, boiling, salting, freezing, drying and pickling. But they can taste bitter and this happens for various reasons. Practical advice from experienced housewives will help you cope with this problem.

Causes of bitterness in chanterelles

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

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

Some chefs have noticed why chanterelles remain bitter after frying. The peculiarity of this problem is that, after being brought home, the mushrooms could have been unprocessed for a long time, accumulating toxic substances in the pulp.

Why chanterelles are bitter and how to get rid of this problem

Why are chanterelles bitter after frying and can this be fixed?

What should you do if fried chanterelles taste bitter even after pre-soaking and boiling? Perhaps the fruiting bodies were burnt or were 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 correct the situation as follows: roll boiled mushrooms in flour and cook in butter with the addition of onions fried in sugar.