I haven't come across your problem yet. Now it’s just the season and every day I collect chanterelles to fry, stew and salt them. There is no bitterness, the mushrooms are soft and tasty. Try to cook according to this recipe: first, stew them for half an hour in a frying pan in water, which they themselves let in, and then add butter, salt and fry for another 10 minutes.

    False chanterelles or chanterelles after defrosting are usually bitter.

    But still try to boil them before frying.

    Fried chanterelles can be bitter only because either the bitter oil, or the wrong mushrooms were picked, or the millet kept them in the water a little. Chanterelles before frying them must either be washed in water, or simply rinsed under running water. And then fry them.

    To be honest, I have never encountered such a phenomenon, although I have eaten a lot of fried chanterelles in my life. I scald any mushrooms, including chanterelles, after washing in running water with boiling water and into a frying pan. Perhaps the oil is just rancid or not collected properly.

    A very interesting question. I have eaten many times fried chanterelles Well, they don't taste bitter at all. I think there are only 2 reasons for this:

    1 - they are burnt (or the oil is spoiled).

    2 - you fried not chanterelles.

    1. This happens often when fried mushrooms chanterelles are bitter. And not a single hostess was perplexed when she encountered this for the first time. As one option, it's somewhere caught false chanterelles, and if there are doubts about who collected them and in what form (sometimes drunk people go to the forest), then it’s better not to be tempted - take it and throw it away, don’t get poisoned ?!

    2. Another option is how to cook fried chanterelles(needs to be soaked). And if you are sure that you cooked them correctly, but they are still bitter, then in no case risk either your health or the health of your loved ones.

    3. The next option is if you took frozen chanterelles. This also happens after freezing.

    I read it already on another forum - if you freeze chanterelles fresh (not boiled), then after defrosting they are bitter. Alternatively, boil, drain the water, and boil again. We faced this problem ourselves. a bucket of selected fresh chanterelles was frozen - and such a tragedy ..... ((

    I have eaten fried chanterelles with bitterness several times, and each time these mushrooms were pre-frozen. Therefore, I concluded for myself that these are features of chanterelles that have undergone freezing. And I don’t boil them first, maybe that’s the point.

    Another feature of such bitter chanterelles has been noticed, if they stand for a while, then the bitterness of them disappears.

    It is believed that chanterelles are very delicious mushrooms, including fried. However, it should be remembered that before frying, they must be soaked for at least an hour, replacing the water several times. After soaking, it does not hurt to boil out the extra flavors from them, let them boil for 10-15 minutes.

    If, after all these procedures, your fried mushrooms are still clearly bitter, you need to be afraid that the chanterelles turned out to be false. Outwardly, they are very similar to real ones, but their flesh has an unpleasant odor. These mushrooms are poisonous and should be discarded immediately.

    Almost all mushrooms need to be soaked before cooking, so do chanterelles, the fact is that during soaking, all unnecessary microbes, worms and extra flavors come out in the process, so soak them for a couple of hours and they will be delicious.

    I think that mushrooms and chanterelles are the most delicious fried mushrooms. But both one and the other are recommended before frying, first rinse well and boil for several minutes. With this cooking option, no bitterness will remain in the mushrooms.

    One more possible cause bitterness can be frozen mushrooms, so I refused to buy frozen chanterelles and use them only in the season when you can buy fresh ones.

    The problem might be that sunflower oil was bitter, which happens when the oil is spoiled. It is also possible that your chanterelles just got burned, hence the bitterness. You can't do anything with these foxes.

Why are chanterelles bitter after freezing?

Delicious chanterelles are natural sources of vitamins A, C, D, folic acid and a whole range of macronutrients. They are wonderful in any form: fried, boiled, pickled, dried. They make mushroom caviar and winter preparations, and someone simply freezes the product in order to cook it with potatoes at a convenient time or cook a delicious mushroom soup. Unfortunately, thawed mushrooms often acquire a bitter taste. Why are chanterelles bitter after freezing and how to solve this problem?

Where does bitterness come from?

The fact is that the chanterelles themselves already contain this bitterness, thanks to which they are not susceptible to infection by insects and larvae. After freezing, bitterness intensifies and people who rarely eat these mushrooms immediately notice it. Those who eat chanterelles constantly, as a rule, get used to their specific taste and do not pay attention to it.

Those chanterelles that were collected during the dry period, or grew in a clearing next to conifers, are more bitter. Mushrooms growing surrounded by moss also acquire bitterness.

Burning chanterelles are not dangerous to health if collected and stored under right conditions however, many may not like their taste. In fact, the problem can be dealt with in two ways: initially it is correct to freeze them so that they do not turn bitter later, or process already thawed mushrooms, trying to get rid of their taste. Let's consider both options.

How to freeze so that there is no bitterness?

Mistresses recommend freezing chanterelles not fresh, but after boiling them - so the bitter taste will go away. Mushrooms are cleaned of dust, twigs, damaged areas, then soaked in cold salted water for several hours.

After the mushrooms are placed in a saucepan, the water is salted and brought to a boil. After boiling them for 10 minutes, the water is drained and fresh water is poured in which the chanterelles are boiled until tender.

Boiled chanterelles are allowed to cool, then packed in sealed bags or containers and put in the freezer. Packing should be in small portions "once", since it is not recommended to re-freeze the product.

Defrost the mushrooms room temperature, or by placing them in cold water, after which they can be cooked immediately.

What to do if thawed chanterelles are bitter?

If you sent to the freezer fresh mushrooms without pre-treatment, then most likely they will be very bitter. Bitterness can be removed in the following ways:

  1. Soak thawed chanterelles overnight in cold salt water.
  2. Boil the mushrooms with salt, draining the first water immediately after boiling and replacing it with fresh water.
  3. Cook (fry, stew, throw in soup, etc.) them with the addition of vinegar or spices, mayonnaise.

You can try pickling hot mushrooms after defrosting and boiling, adding various spices to them.

Recipes

Delicate casserole. You will need chanterelles, onions, cream, tilapia fillets.
Saute mushrooms with onions. Place the tilapia fillet on the bottom of the baking dish, on top of it - mushrooms fried with onions. Top everything with cream (or sprinkle with grated cheese) and place in the oven at medium temperature. You can add chopped greens. Bake 25-30 minutes until done.

Simple mushroom caviar. Boil the chanterelles and fry the onion in vegetable oil (all separately). Pass everything through a meat grinder, add salt and spices to taste. Transfer the mass to jars, roll up. Caviar is ready.

Knowing why chanterelles are bitter after freezing, you can try to fix it. Freeze them after soaking them in water and boiling them so that the excess bitterness is gone.

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

But many housewives are familiar with this problem: chanterelles are bitter if they have been improperly processed. Sometimes it's hard to figure out what's 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 fried mushrooms are bitter

Insects do not just avoid chanterelles. The pulp of the fruit contains substances that make their taste unpleasant for the pest, and thereby degrade the quality. If you try raw mushroom, you will feel a bitter-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 up cause a 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 safe, experienced chefs it is recommended to soak the chanterelles and then boil them before frying or freezing. Without pre-treatment, only very young mushrooms can be cooked. They are easy to recognize by the still unopened hat.

It is very difficult to correct the situation when the taste has deteriorated in mushrooms when frozen. It is necessary to defrost them correctly - in the microwave or at room temperature, but in no case in the oven or water. Then the fruits must be thrown into a colander and poured over with boiling water. After they are placed in warm milk for 2-3 hours. It will help eliminate bitterness, but will itself become unusable. If you prepare the chanterelles correctly, there will be no problem and you won’t have to fix anything.

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

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

Freezing chanterelles without bitterness

It is better to freeze young specimens. Pack them so as to avoid repeated frosts in the future.

Ingredients

Servings: - +

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

per serving

Calories: 19 kcal

Proteins: 1.55 g

Fats: 1.07 g

Carbohydrates: 2.14 g

30 minutes. Video recipe Print

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Fried chanterelles

Advice: vegetable oil, and especially sunflower, sometimes gives bitterness. Use butter for cooking.

If desired, you can add mushrooms with spices - bay leaf, oregano, cloves, basil or marjoram.

Time for preparing: 35 minutes

Servings: 5

The energy value

  • caloric 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 cooking

  1. Soak the chanterelles first. Wash and clean. Cut large ones. Throw it in a colander.
  2. Heat water to a boil, salt. Throw the mushrooms to boil. As soon as the liquid boils again, reduce the heat. Keep on the stove for 5-7 minutes.
  3. After cooking, discard the chanterelles in a colander. Preheat the pan and send the mushrooms to fry until without adding oil.
  4. Peel the onion. Cut into half rings or cubes. When the selected juice has evaporated, add the onion and butter to them.
  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. When properly processed, 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.

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The bitterness that is present in the pleasant nutty taste of cooked chanterelles is the reason why many refuse to cook these mushrooms and even pick them. But is this really a reason, when picking mushrooms in the forest, to pass by these useful and nutritious mushrooms that are valuable in every respect? And those who still collect these mushrooms often do not know why chanterelles are bitter and what to do about it. You do not need to be a master in cooking to eliminate the bitterness of these mushrooms, but it is necessary to understand why chanterelle mushrooms are bitter.

Why are fried chanterelles bitter

It would seem that it can spoil the taste of fried on butter mushrooms? There are a number of reasons why chanterelle mushrooms are bitter after cooking, the most common ones are:

  1. Often chanterelles are bitter, which were collected on a hot day, and especially after a steady heat, since during this period they absorb a lot of harmful substances along with moisture. In a dry summer, it is difficult to find chanterelle mushrooms that are not bitter.
  2. If the mushrooms grew near the track or in places with a poor ecological situation, this may be the reason why the chanterelles are bitter. Everyone knows that no mushrooms can be collected in such places, but there is still a risk of buying such chanterelles from unscrupulous mushroom sellers.
  3. Not only harmful substances are the reason why chanterelles are bitter. If the mushrooms grew, for example, among the needles, then they will easily absorb the resin from the trees and acquire an unpleasant bitter aftertaste.

Bitter chanterelles cannot be eaten, and it is rather difficult to remove bitterness from ready-made mushrooms. Therefore, when you are going to cook these mushrooms, you should first find out why the chanterelles are bitter and what to do so that there are no such mushrooms at all and you don’t have to get rid of this bitterness. You also need to know. Then both and and will turn out simply excellent.

Why are frozen chanterelles bitter

Why are frozen chanterelles bitter? Any of the above reasons also applies to frozen mushrooms. After defrosting, as a rule, unwanted bitterness appears. Here are a few reasons why frozen chanterelles are bitter most often:

  1. If the mushrooms were not previously cleaned of debris and sand, well washed, then, of course, they will have an unpleasant bitter aftertaste.
  2. Old mushrooms are bitter, and in dairy mushrooms, bitterness may not appear at all.
  3. Spoiled places on mushrooms are one of the reasons why frozen chanterelles are bitter.
  4. If the chanterelles were not processed and frozen on the day of collection, there is also a risk of getting bitter dishes from them after defrosting.

There are many reasons why chanterelles are bitter, but they can be avoided if mushrooms are properly harvested and processed before freezing and cooking.

What could be tastier than chanterelle mushrooms? They have an unforgettable mushroom aroma and rich taste! In addition, they contain many nutrients that our body needs. They can be consumed not only fresh, but also dried, thawed. They are added to various dishes They go well with many vegetables. Many hostesses complain that after freezing the chanterelles become bitter and this bitterness spoils the dish. Why is this happening and how to prevent the problem?

Why chanterelles are bitter: reasons, what to do?

Even fresh chanterelles are a little bitter, you must have noticed this. And if they go through the freezing stage, the bitter taste becomes brighter. As a result, dishes prepared with mushrooms also begin to taste bitter, and not everyone likes it.

Despite the fact that bitter chanterelles do not harm your health, many people do not like this taste. Did you know that the taste of these mushrooms depends on the place and period of collection? For example, if you picked them in dry weather, mushrooms contain less moisture during this period, which provokes bitterness. We also do not recommend collecting chanterelles that grow near coniferous forests or near moss.

Why are chanterelles bitter after freezing and what to do with them? The best option is to initially freeze them correctly. If for some reason you were unable to do this, it remains only to take all necessary measures to eliminate bitterness.

How to freeze chanterelles correctly? Never freeze them fresh, otherwise they will surprise you unpleasantly with a bitter taste when defrosted. Before freezing, be sure to boil the mushrooms, this will help get rid of the taste. First, rinse them and remove dust and dirt. Leave the chanterelles for half an hour in cold water.

The exception is very young mushrooms, they can be frozen even fresh, they are not bitter. You can recognize young chanterelles by not straightened hats.

Then put them in a saucepan and fill it with enough water, add salt. Put on medium fire and wait for the water to boil. Cook the chanterelles for 8-10 minutes, then drain the water and pour in a new one. Put back on the fire and cook until the mushrooms are fully cooked.

Drain the liquid and let the mushrooms cool completely. We put them in plastic containers or bags with a sealed clasp. No need to put too many mushrooms in one container; when defrosting, you will have to throw away the excess, because it is no longer possible to re-freeze the mushrooms.

What to do if frozen chanterelles are bitter? You have only one option - to try to get rid of bitterness after defrosting. Add a teaspoon of salt (or more) to a sufficient amount of water and soak the mushrooms in a weak solution for 7-8 hours.

If you do not have time to soak, boil the chanterelles in salted water, drain the water after 5-10 minutes and replace it with a new one, repeat 2-3 times.

You can also simplify the task and cook chanterelles with the addition of vinegar or various sauces, spices. Their bright taste will make the bitterness less noticeable.

How to defrost chanterelles?

It is also important to properly defrost the mushrooms. Don't do it in the oven. If you have a microwave with a defrost setting, you can defrost in it. Just put the mushrooms in the refrigerator or to speed up the process - in warm water. Mushrooms can also be thawed at room temperature.

Another secret - after defrosting, you need to scald the mushrooms with boiling water, then put in warm milk and leave for a couple of hours. Milk copes with bitterness and quickly eliminates it.