Why chanterelles are bitter and how to remove bitterness from mushrooms

Tips on how to cook chanterelle mushrooms so that they do not taste bitter will be useful to beginner mushroom pickers and cooks. These wonderful mushrooms look beautiful and interesting. They have an interesting feature – they are never wormy. This is due to the content of a certain polysaccharide and a special substance – chinomannose.

Why chanterelles are bitter after freezing

Some mushroom pickers attribute the bitter taste of these mushrooms to their special chemical composition. They are trying in various ways to remove bitterness from chanterelles after freezing. In fact, the raw pulp of real chanterelles is slightly sour, with a pleasant fruity aroma, and, indeed, contains many useful substances. For example, chinomannose, which destroys worms and improves hair quality.

There are no side effects of this product. The polysaccharide contained in the mushroom pulp heals the body. It is able to treat the gastrointestinal tract, restore liver cells. Mushroom medicine can be used by carriers of hepatitis C, B, A, patients with cirrhosis and liver tumors, allergy sufferers.

It has been scientifically proven that chinomannose is able to restore hairline. Preparations based on it can treat hair loss and complete baldness. In addition, these mushrooms are very tasty if cooked correctly.

If you cook frozen raw chanterelles, then they really start to taste bitter. To avoid bitterness, you need to properly freeze.

Is it possible to eat chanterelles if they are bitter

Sometimes chanterelles are bitter after frying and raw. The fact is that they have inedible and even poisonous counterparts. In temperate latitudes, the inedible false chanterelle grows. It does not contain toxins and is considered edible in many countries. Distinguishes from real chanterelles of a false twin by the strong bitterness of the pulp and some external signs. Therefore, it is advisable to go mushroom hunting with a mushroom picker’s encyclopedia in your smartphone in order to understand exactly from the photo what kind of mushroom will fall into the basket, and then on the table.

It happens that among real chanterelles there are several false ones, they can spoil the taste of the whole dish. If chanterelles are very bitter after frying, it is better not to eat them. They can cause indigestion or mild poisoning, instead of the expected healing effect. Real chanterelles can only be slightly bitter if they grew up in a pine forest or the year was too dry. Adding onion, cheese and sour cream during cooking will help remove excess bitterness. The dish will be fragrant and very tasty if prepared correctly.

How to fry with cheese

To make this recipe quick, you will need two pans. Mushrooms are not pre-boiled, it is also not recommended to fry them for a long time so that the pulp does not become “rubber”. The total duration of frying mushrooms should not exceed 25 minutes. You can fry both fresh and frozen mushrooms. If frozen chanterelles are bitter when frying, then they were not prepared correctly.

Products:

• chanterelles – 1 kg;
• rapeseed oil – 100 ml;
• large onion – 1 units;
• sour cream – 100 g;
• cheese – 100 g.

Preparation:

1. Mushroom legs and caps are washed, cut with a knife.
2. Put in a dry frying pan to evaporate water and juice.
3. In a separate pan, fry the chopped onion in vegetable oil.
4. Add fried onions to the mushroom mixture, salt to taste.
5. They put sour cream. After 3 minutes, grated cheese is added, sprinkling the mushrooms on top. When the cheese has melted, you’re done.

This delicious mushroom dish smells good. Pre-soaking helps to remove a little bitterness from chanterelles during frying, and adding sour cream to the recipe.

How to cook chanterelles so as not to be bitter

Chanterelles are tasty and healthy. Orange color indicates that they contain a large amount of easily digestible carotenoids. Conventional cooking methods, including freezing, will not allow extracting useful substances for the body, they are destroyed at a temperature of +50°C. Therefore, cooking, frying, any other cooking almost completely destroys the active healing principle.

Medicinal tincture in oil

For the recipe you will need the following products:

• rapeseed oil;
• garlic – 10-15 teeth.;
• chanterelles – 300 g;

Preparation:

1. Raw chanterelles are washed and finely chopped with a knife.
2. Transfer to a clean jar of 0,5 liters.
3. Add garlic, passed through a crush.
4. Mix mushrooms and garlic.
5. Fill with vegetable oil.
6. Insist at least one week.
7. Then oil with mushrooms is added to salads, chilled dishes, vinaigrettes.

You need to eat cooked chanterelles within 2-3 months. For the prevention of helminthic invasion, it is enough to use 1 tsp. mushroom mixture per day.

Salad with vegetables

These mushrooms are very tasty even raw. You can fry chanterelles with sour cream so that they do not taste bitter, but it is much more useful to eat raw. Before cooking, they need to be cleaned and washed from the ground. The ratio of mushrooms and vegetables in the salad should be approximately 1:1.

Products:

• chanterelles – 400 g;
• tomatoes – 2 medium;
• Bulgarian pepper – 1 pcs .;
• onion – 1 pc. ;
• garlic – 3 tooth;
• sour cream – 150 g;
• ground salt and pepper to taste.

Preparation:

1. Tomatoes are cut into small pieces.
2. Peel the bell pepper and onion, cut into thin strips. The onion masks the slight bitterness of the chanterelles.
3. Grind the peeled garlic cloves.
4. Chanterelles are cut smaller so that they are easier to digest in the body.
5. Mix mushroom and vegetable cuts, salt and pepper to taste.
6. Dress the salad with vegetable oil or sour cream.

Such a tasty and healthy salad is not stored for a long time, eaten on the day of preparation.

How to freeze chanterelles so that they do not get bitter

Chanterelles should not be frozen raw so that they do not taste bitter. During the freezing of raw mushrooms, the structure of the internal mushroom cells is disturbed, and this spoils the taste. It is better to freeze boiled or pre-fried mushrooms. They will take up less space in the freezer and taste better. Cooking frozen chanterelles so that they do not turn bitter is simple: you need to preserve the good taste by pre-heating.

Mushrooms are thoroughly washed and placed in a dry, cast-iron pan to evaporate excess moisture. They may not be cut. After about 10 minutes, transfer the fried mushrooms to a bowl to cool. Such chanterelles will not be bitter after freezing. Put the workpiece in food plastic bags, and tightly tie, adding a small amount of broth, which remains after heating in the pan.

Conclusion

Cook chanterelle mushrooms so that they do not taste bitter easily. The main thing is to distinguish ordinary, real mushrooms from false ones. Then the problem of bitterness will not be particularly disturbing. Skillful cooking, the addition of sour cream, cheese, onions and spices will help brighten up the light bitter aftertaste of dishes.