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Tips on how to cook chanterelle mushrooms so that they do not taste bitter will be useful for novice mushroom pickers and cooks. These wonderful mushrooms look beautiful and interesting. They have an interesting feature - they are never wormy. This is explained by the content of a certain polysaccharide and a special substance - quinomannose.
Why do chanterelles taste bitter after freezing?
Some mushroom pickers attribute the bitter taste of these mushrooms to their special chemical composition. They try various ways to remove the 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, quinomannose, which destroys worms and improves hair quality.
This product has no side effects. The polysaccharide contained in mushroom pulp improves the health of the body. It is able to treat the gastrointestinal tract and restore liver cells.Mushroom medicine can be used by carriers of hepatitis C, B, A, patients with cirrhosis and liver tumors, and allergy sufferers.
It has been scientifically proven that quinomannose can restore hair. 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, they really start to taste bitter. To avoid bitterness, you need to freeze it correctly.
Is it possible to eat chanterelles if they are bitter?
Sometimes chanterelles become bitter after frying and when eaten raw. The fact is that they have inedible and even poisonous counterparts. Inedible false chanterelle grows in temperate latitudes. It contains no toxins and is considered edible in many countries. The false twin is distinguished from real chanterelles 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 on your smartphone, so that you can understand from the photo exactly what kind of mushroom will end up in the basket and then on the table.
It happens that among the real chanterelles there are several false ones, they can spoil the taste of the entire 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 may taste only slightly bitter if they grew in a pine forest or the year was too dry. Adding onions, cheese and sour cream during cooking will help remove excess bitterness.The dish will be aromatic and very tasty if prepared correctly.
How to fry with cheese
To make cooking quick, this recipe will require two pans. Mushrooms are not pre-boiled; frying them for a long time is also not recommended, so that the flesh does not become “rubbery”. The total duration of frying mushrooms should not exceed 25 minutes. You can fry both fresh and frozen mushrooms. If frozen chanterelles taste bitter when fried, it means they were prepared incorrectly.
Products:
- chanterelles – 1 kg;
- rapeseed oil – 100 ml;
- large onion – 1 pc.;
- sour cream – 100 g;
- cheese – 100 g.
Preparation:
- Mushroom stems and caps are washed and cut with a knife.
- Place in a dry frying pan to allow the water and juice to evaporate.
- In a separate frying pan, fry chopped onions in vegetable oil.
- Add fried onions to the mushroom mixture and salt to taste.
- Add sour cream. After 3 minutes, add grated cheese, sprinkling mushrooms on top. Once the cheese has melted, you're done.
This delicious mushroom dish smells good. Pre-soaking and adding sour cream to the recipe helps remove slight bitterness from chanterelles when frying.
How to cook chanterelles so they don't taste bitter
Chanterelles are tasty and healthy. The orange color indicates that they contain a large amount of easily digestible carotenoids. Conventional cooking methods, including freezing, will not allow the extraction of substances beneficial to the body; they are destroyed at a temperature of +50°C. Therefore, boiling, frying, or any other culinary processing almost completely destroys the active healing principle.
Medicinal oil tincture
For the recipe you will need the following products:
- rapeseed oil;
- garlic – 10-15 teeth;
- chanterelles – 300 g;
Preparation:
- Raw chanterelles are washed and finely chopped with a knife.
- Transfer to a clean 0.5 liter jar.
- Add garlic, passed through a crush.
- Mix mushrooms and garlic.
- Fill with vegetable oil.
- Leave for at least one week.
- Then add butter with mushrooms to salads, chilled dishes, and vinaigrettes.
You need to eat cooked chanterelles within 2-3 months. To prevent helminthic infestation, it is enough to consume 1 tsp. mushroom mixture per day.
Salad with vegetables
These mushrooms are very tasty even raw. You can fry the chanterelles with sour cream so they don’t become bitter, but it’s much healthier to eat them raw. Before cooking, they need to be cleaned and washed from the soil. The ratio of mushrooms and vegetables in the salad should be approximately 1:1.
Products:
- chanterelles – 400 g;
- tomatoes – 2 medium;
- bell pepper – 1 pc.;
- onion – 1 pc. ;
- garlic – 3 cloves;
- sour cream – 150 g;
- salt and ground pepper to taste.
Preparation:
- Tomatoes are cut into small pieces.
- Peel the bell pepper and onion and cut into thin strips. The onion masks the slight bitterness of the chanterelles.
- Chop peeled garlic cloves.
- Chanterelles are cut smaller so that they are more easily absorbed in the body.
- Mix mushroom and vegetable slices, salt and pepper to taste.
- Season the salad with vegetable oil or sour cream.
Such a tasty and healthy salad is not stored for a long time; it is eaten on the day of preparation.
How to freeze chanterelles so they don't taste bitter
Chanterelles should not be frozen raw to prevent them from becoming bitter. When raw mushrooms are frozen, the structure of the internal mushroom cells is disrupted, 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 will taste better.It’s easy to cook frozen chanterelles so that they don’t become bitter: you need to preserve the good taste by pre-heating them.
Mushrooms are thoroughly washed and placed in a dry cast-iron frying pan to evaporate excess moisture. They don't need to be cut. After about 10 minutes, transfer the fried mushrooms to a bowl to cool. Such chanterelles will not be bitter after freezing. Place the workpiece in food-grade plastic bags and tie them tightly, adding a small amount of broth, which remains after heating in the frying pan.
Conclusion
Cook chanterelle mushrooms so that they do not become bitter easily. The main thing is to distinguish ordinary, real mushrooms from false ones. Then the problem of bitterness will not be particularly worrying. Skillful culinary processing, adding sour cream, cheese, onions and spices will help brighten up the slightly bitter taste of dishes.
