Chanterelles are a very popular and valuable mushroom. They have high taste and pleasant appearance. But the biggest advantage of chanterelles is that they almost never harbor worms. The opposite happens extremely rarely, for example, during droughts.

But many housewives are familiar with this problem: chanterelles become bitter if they have not been processed correctly. Sometimes it is difficult to understand what exactly was done wrong. Today we will look at the main problems that may arise during cooking and learn how to cook chanterelles so that they do not taste bitter.

Why are fried mushrooms bitter?

Insects avoid chanterelles for a reason. The pulp of the fruit contains substances that make its taste unpleasant for the pest, and thereby deteriorate the quality. If you taste a raw mushroom, you will notice a bitterish-sour taste. During heat treatment, the substance is destroyed and the unpleasant properties disappear.

Chanterelles are bitter on their own, but sometimes the conditions in which they grew become the cause of the deterioration in taste. For example, you should not pick mushrooms found near coniferous forests. During droughts, the quality of the product also deteriorates.

To be on the safe side, experienced cooks recommend soaking chanterelles and then boiling them before frying or freezing. Only very young mushrooms can be cooked without pre-treatment. They are easy to recognize by their still unopened cap.

It is very difficult to correct the situation when the taste of mushrooms has deteriorated during freezing. You need to defrost them correctly - in the microwave or at room temperature, but under no circumstances in the oven or water. Then the fruits need to be thrown into a colander and doused with boiling water. Afterwards they are placed in heated milk for 2-3 hours. It will help eliminate bitterness, but will itself become unfit for consumption. If you prepare the chanterelles correctly, no problem will arise and you won’t have to fix anything.

To prevent mushrooms from becoming rubbery, soak them in salted water before boiling or frying for 1.5-2 hours.


Advice: Do not store freshly picked mushrooms - they deteriorate every hour, they need to be quickly cooked or frozen.

Freezing chanterelles without bitterness

It is better to freeze young specimens. Package them in such a way as to avoid repeated freezing in the future.

Ingredients

Servings: – + 10

  • Chanterelles 1 kg
  • Salt 1 tbsp. l.
  • Water 2 l

Per serving

Calories: 19 kcal

Proteins: 1.55 g

Fats: 1.07 g

Carbohydrates: 2.14 g

30 min. Video recipe Print

    Wash and sort the mushrooms. Remove any areas that cannot be cleaned. Chop the mushrooms if necessary. Soak them for about 1.5 hours.

    Let the water heat up. After boiling, add salt and stir. Send the chanterelles to cook for 6 minutes. Place on a sieve and let them drain. Skim off foam when it appears.

    Lay out a waffle towel on the table and place the mushrooms on it so that they release excess moisture and it does not turn into ice.

    Place the fruit on a tray or large plate and place in the freezer for 12 hours.

    Prepare food containers or thick plastic bags in advance. Remove the frozen mushrooms and quickly place them in portions in the prepared container. Place in the freezer again. They can be stored in this way for up to 6 months, and after thawing they will remain soft and will not taste bitter.


    Fried chanterelles

    Advice: vegetable oil, and especially sunflower oil, sometimes gives off a bitter taste. Use butter for cooking.

    If you wish, you can supplement the mushrooms with spices - bay leaf, oregano, cloves, basil or marjoram.

    Cooking time: 35 minutes

    Number of servings: 5

    Energy value

    • calorie content – ​​105.19 kcal;
    • proteins – 1.43 g;
    • fats – 10.18 g;
    • carbohydrates – 2.89 g.

    Ingredients

    • chanterelles – 500 g;
    • onion – 1 pc.;
    • butter – 90 g;
    • salt - to taste;
    • ground black pepper - to taste.

    Step-by-step preparation

  1. Pre-soak the chanterelles. Wash and clean. Cut large ones. Drain in a colander.
  2. Heat water to boiling, add salt. Leave the mushrooms to cook. Once the liquid bubbles again, reduce the heat. You need to keep it on the stove for 5-7 minutes.
  3. After cooking, drain the chanterelles in a colander. Heat the frying pan and fry the mushrooms without adding oil for now.
  4. Peel the onion. Cut into half rings or cubes. When the juice has evaporated, add the onion and butter.
  5. When the onion becomes soft, salt and pepper the dish. Stir and remove from heat after 1-2 minutes.



Bright chanterelles are loved not only for their color, but also for their taste. If processed correctly, they will retain their best qualities. Such mushrooms will perfectly complement porridge or potatoes or become an independent side dish. Bitterness can be prevented by following these recipes.

It's hard to imagine more tasty dish than fresh fried mushrooms. Last time I told you, and today we’ll discuss how to fry chanterelles in a frying pan so that the mushrooms turn out tasty and juicy. There are no special tricks on how to fry chanterelle mushrooms, but there are still a few important points, and small culinary tricks on how to fry chanterelles so they don’t taste bitter, which involve pre-processing the mushrooms.

My grandmother prepares fried chanterelles (and all other mushrooms) this way - the result is always predictably tasty and excellent! Therefore, I recommend with all my heart that you try our family recipe for fried chanterelles with onions and parsley.

Ingredients

  • 1 kg. chanterelles
  • 2 pcs. medium sized bulbs
  • 50 gr. butter
  • 1 pinch black pepper
  • 1 pinch of salt
  • 3-4 tbsp. vegetable oil
  • ½ bunch of parsley
  • ½ head of garlic

Preparing mushrooms

We sort out the chanterelle mushrooms, throw away large garbage and rotten mushrooms.

Small chanterelles are ideal for frying, like cloves - appetizing and beautiful. It is better to put large chanterelles on mushroom pate or mushroom caviar.

How to boil it properly

You are probably wondering: do you need to boil chanterelles before frying them? I think it's necessary! I have little experience working with fresh mushrooms, and in my family they always boil any mushrooms. In addition, if you pre-boil the chanterelles, they will definitely not taste bitter when cooked.

So, pour the washed chanterelles into boiling water and add half an onion. Grandma says that if the onion turns blue while cooking chanterelles, it means that there are false poisonous chanterelles among the mushrooms. I don’t know if this method is correct or not, but to be on the safe side, I always add half an onion. Soak the chanterelles in boiling water for 15-20 minutes, stirring constantly with a slotted spoon.

Pour vegetable oil into a frying pan, add butter and fry finely chopped onion until transparent.

Then add the prepared chanterelle mushrooms to the onions. Stir and fry for no more than 2-3 minutes. Our chanterelles are already boiled and fully prepared, so there is no need to subject the mushrooms to unnecessary heat treatment.

Stir, cover with a lid and leave for 2 minutes until the parsley becomes soft, then remove the fried chanterelles from the stove. If you are still interested in the question: how long to fry chanterelles, the answer is that pre-boiled chanterelles should be fried for no more than 5 minutes.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Working with mushrooms for novice housewives seems very difficult, especially when it comes to fresh products. Questions arise regarding the duration of storage in the freezer and heat treatment - or lack thereof. Is it possible to freeze chanterelles for the winter so that they do not taste bitter and preserve everything? beneficial features?

How to freeze mushrooms for the winter

If you are thinking about harvesting chanterelles, you need to start by studying general rules on freezing mushrooms. Professionals advise taking into account that:

  • To preserve a raw product, process it as quickly as possible, and not after a week of storage. It is best to collect and immediately start working with mushrooms. This way the preparation will be tastier and safer.
  • Before any processing, all mushrooms must be washed and then sorted. Soak for an hour and a half, rinse, examine in order to select spoiled or damaged ones. It is better to fry or boil broken ones before freezing, but whole ones can be left raw.
  • After washing, the mushrooms need to be dried well so that the moisture they absorb does not later turn into ice.
  • You should not soak the product for a long time - pour it in and clean it immediately.
  • Drying is long, it can take 4-5 hours, but it cannot be neglected.
  • For long-term storage, the product can be salted before freezing.
  • Large mushrooms must be cut into thick slices.

If you don’t know how to freeze chanterelles for the winter, use these instructions:

  1. Sort through, remove debris, fill cold water for a few minutes.
  2. Rinse, carefully cleaning the back of the cap. Drain into a colander.
  3. After drying, divide the product into 2 groups based on the integrity of the mushrooms.
  4. Large, undamaged mushrooms are laid out on a flat surface, covered with film, and put in the freezer. After a few hours, they are poured into a bag.
  5. Broken or lost attractive appearance specimens are boiled or fried, cooled and packaged in plastic containers.

Is it possible to freeze fresh chanterelles?

We love this mushroom very much because it rarely harbors worms, and after drying and crushing it can save you from helminthiasis. Most housewives make jarred preparations: pickle or salt, because they do not understand how to freeze chanterelle mushrooms for the winter and whether this can be done without boiling them first. Professionals assure that the fresh product is not dangerous if you remember important points:

  • It is advisable to process the chanterelles within 18 hours. It is best to collect them in the morning and cook them in the afternoon, since the shelf life of fresh mushrooms is only a day; at the same time, they are becoming less and less safe every hour.
  • If a break is required between the time of collection and the start of work, pour the mushrooms into a saucepan and place in the refrigerator. Do not keep them warm under any circumstances.

Boiled chanterelles for the winter

Most reliable way product preparation - freezing after preliminary boiling. This way it will not change the taste during storage. Most housewives like this algorithm because of the subsequent time savings: all that remains is to defrost the mushrooms, fry or stew for a few minutes, and you can eat. Follow these tips:

  • You can boil chanterelles for storing for the winter according to any recipe, except those that create broth: you need to preserve the taste and aroma inside the mushroom, and not give it to water.
  • If chanterelles go into soup in winter, you can freeze them with liquid in an airtight container.

How long should you cook mushrooms?

According to professionals, the length of stay of chanterelles in hot water should not exceed 20 minutes if you are going to freeze them after that. Taking into account defrosting and additional heat treatment of the workpiece, the total cooking time will increase, so the mushrooms may become tasteless or “rubbery” in consistency. How to freeze chanterelles for the winter by boiling them:

  • The classic method is short heat treatment: hold in boiling water for 5 minutes. Chop the mushrooms first so they cook faster.
  • For broths and stewing, the product is cooked at high power for longer - 10-12 minutes, adding salt to the water.
  • After cooking, be sure to get rid of moisture if the mushrooms do not go into soup.

Frozen fried chanterelles

This The best way to obtain a finished product under time pressure. Some housewives make a classic semi-finished product according to their favorite recipe, but professionals advise resorting to the standard scheme:

  1. The chanterelles are washed, placed on a towel, and dried for about an hour.
  2. Heat a frying pan with oil, fry the chopped pieces until the moisture leaves them. Approximate duration this stage– 15-20 min.
  3. The fried chanterelles are cooled, then removed into bags/containers.

How long can frozen mushrooms be stored in the freezer?

The length of time during which chanterelles will be safe for your health depends on the method of freezing them (raw, fried, stewed) and storage conditions:

  • The maximum shelf life of fresh chanterelles in the freezer is a year.
  • The boiled product can be stored for 3 months.
  • It is advisable to freeze fried mushrooms only for a month (they will not survive until winter).

Extending these periods reduces the nutritional value of the product, although WHO states that if the temperature is kept below -20 degrees, the mushrooms have an unlimited lifespan. Most housewives store them until next summer. However, please note that.

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 large quantities 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 citric acid. Such actions will help remove the bitter taste from the fruiting bodies.

In addition, heat treatment will add confidence to you that the workpiece will not deteriorate after accidentally defrosting the freezer. It is worth adding that boiled chanterelles become more compact and take up space in the freezer. less space than raw ones.

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

How to remove bitterness from chanterelles after freezing in an interesting way? Frozen fresh mushrooms very tasty 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 being removed from freezer without pre-defrosting. The first courses prepared 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 to 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 important factor, which 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 got into false chanterelles, which have a strong bitterness in the pulp, which ruined the taste of all 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 the mushrooms, after being brought home, could be for a long time not processed, 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 on butter with the addition of sugar-fried onions.

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. Described below simple tips will help save dried mushrooms from this shortcoming.

First option– soaking chanterelles in cold water with the addition of 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.

Second option– 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, as well as dill umbrellas. Adding these ingredients will completely help remove the bitterness from dried chanterelles.