Dried mushroom soup recipe, its beneficial properties. Why chanterelles are bitter and how to get rid of this problem If mushroom soup is bitter what to do

In SIBERIA, bitterness from mushrooms is removed simply and forever. As a rule, when we prepare milk mushrooms for the winter. We take and very, very carefully clean the hats and cut the legs leaving one cm and soak for three days and change the water twice a day. After three days, wash and salt, add garlic and under oppression. After 43 days, the crispy delicacy is ready. TO HEALTH! There is no bitterness and it tastes ten times better than boiled ones, especially with sour cream. It is the same with other mushrooms mushrooms, mushrooms, all types of milk mushrooms.

Many mushrooms have bitterness, and before cooking them, care must be taken to remove this bitterness. Basically, you need to remove bitterness from: chanterelles, milk mushrooms, whites, podtopolniki, volushki, and there can still be bitterness in mushrooms such as valui.

The main and universal way to remove bitterness from mushrooms is their initial cleaning of dirt and leaves and subsequent soaking in cold water. Suppose, in order to remove bitterness from milk mushrooms in this way, you need to keep them in water for two to three days. At the same time, you need to change the water every day.

Also, you can add a little salt to the water, this will improve the process of extracting bitterness from them. A container with water and milk mushrooms should be kept these days in a cool place. Otherwise, the mushrooms may deteriorate.

Well, the fastest way to get rid of the bitterness of mushrooms is, of course, boiling. From any mushrooms, for example, before frying, remove all poisons and harmful substances by boiling them in salted water for 15-20 minutes. You can boil twice. We boiled for 15 minutes, drained the water, put it back on the boil for 15 minutes. But usually once is enough.

You need to know that not all mushrooms can remove bitterness. You will find 4 ways to do this in this article. If the bitter taste has not gone away from the mushrooms you have collected, throw them away without regret to avoid poisoning.

Bitter porcini mushrooms

When assembling porcini mushrooms, a false mushroom was caught in the basket. This is the main reason for the possible appearance of bitterness (more than 90%). Quite often, the gall fungus is mistaken for a boletus, since these mushrooms have a visual similarity. The gall fungus is a harmless twin, not poisonous and not dangerous to humans, but has a pronounced bitter taste. When cooked, such a mushroom will spoil the taste of other mushrooms. Boletus and poisonous satanic mushroom are also outwardly similar. When picking porcini mushrooms, be extremely careful.
Boiling porcini mushrooms took place in conjunction with other representatives of the mushroom kingdom, which have bitterness. These include: milkers, valui, violinists. Mushrooms during assembly and cooking are best placed separately from other mushrooms.
Damage to the white fungus, which is due to the weather conditions of the environment, improper storage and the onset of the process of decay.

White mushrooms do not have a bitter taste. If you find a mushroom with bitterness, it is better not to risk your health and throw away such a mushroom.

After picking the mushrooms, wash and clean them thoroughly.
Before boiling mushrooms, leave them to soak in water for 3-5 days, not forgetting to change the water.
Before the main cooking, for example, before frying, boil the mushrooms in a saucepan for 40 minutes.

If you soak mushrooms in hot weather, then make sure that the water does not sour and spoil the crop. Therefore, it is better to change the water more often, or you can use table salt, which prevents the water from souring quickly.

📹 How to remove bitterness from a row [video]

Note: the recipe for a very tasty soup with wild mushrooms. Try it!

Chanterelles are bitter

Chanterelles will taste bitter if harvested in hot weather or after a sustained heat wave. During this period, fungi absorb harmful substances along with moisture.
Chanterelles that grew near the highway or near industrial plants can also be bitter, as they have absorbed toxins.
Another reason for the unpleasant bitter taste in chanterelles is the place of growth. Mushrooms gathered under coniferous trees have absorbed resin that gives bitterness.
Improper processing of chanterelles after freezing.

📋 Instructions on how to remove bitterness:

Sort the collected mushrooms and clean them of debris.
Rinse thoroughly in water, adding a small amount of flour to it.
Rinse the mushrooms and submerge them in cold water for about 15 hours.
Change the water, lightly salt it and put the mushrooms to boil for 20 minutes. After these procedures, the bitterness from the chanterelles will go away, they will be ready for further cooking.

For soaking and boiling mushrooms, use clean water: filtered, spring or well. Do not use chlorinated tap water.

Bitter milk mushrooms

Milk mushrooms are characterized by natural bitterness, the cause of which is the special biochemical composition of mushrooms. The pulp of mushrooms contains a large amount of milky juice, which gives bitterness and astringency to these mushrooms. Although this does not pose a danger to humans, it can spoil the pleasure of eating these mushrooms.
Very old milk mushrooms with “rust” spots are especially bitter. It is better not to use such mushrooms in food.
Wrong preprocessing.

📋 Instructions on how to remove bitterness:

Use a kitchen sponge to clean the hats of debris.
Remove the legs, leaving no more than 1 centimeter.
Soak the mushrooms in clean water for 3-5 days, remembering to change the water every 5-6 hours.
After put the mushrooms to cook for 20 minutes. Change the water and boil the same amount more. The bitterness will disappear and you can proceed to further processing.

Soak mushrooms only in clean cold water and store in a cool place during soaking. If the water remains clear after boiling, then the bitterness has completely disappeared.

📹 How to pickle milk mushrooms [video recipe]

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

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

Why are chanterelles bitter after freezing and what to do if the mushrooms are bitter when defrosted?

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

So, why are chanterelle mushrooms bitter after defrosting, and what rules should be followed to avoid this? In order to avoid an unpleasant bitter taste after defrosting, the following recommendations are observed before harvesting:

Mushrooms are cleaned of forest debris, earth or sand and rotten areas are immediately cut off.
Rinse thoroughly in plenty of water, mixing with your hands.
Pour cold water and leave for 1.5-2 hours.
The water is drained, the mushrooms are laid out on a wire rack and left for 20-30 minutes to drain.
After that, the chanterelles are distributed in plastic bags or food containers and put 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 are bitter, why? It would be better to boil the mushrooms after soaking, so that the bitterness is gone for sure.

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

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

After defrosting, the mushrooms are dipped in boiling water and boiled 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 add to your confidence that the workpiece will not deteriorate after accidental defrosting of the freezer. It is worth adding that boiled chanterelles become more compact and take up less space in the freezer than raw ones.

How else can you remove bitterness from chanterelles after freezing?

How to remove bitterness from chanterelles after freezing in another interesting way? Frozen fresh mushrooms are delicious when used in soups or added to fried potatoes. But there are problematic situations when mushrooms are bitter. Therefore, after freezing, the fruiting bodies are first thawed. Then the question arises, how to remove 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 laid them out 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 completely straightened their hats. Such fruiting bodies practically do not have a 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 the freezer without prior defrosting. Cooked first courses from such a preparation are incredibly tasty.

However, it happens that even in the broth, mushrooms have a slightly bitter taste. Why are chanterelles bitter after cooking and how to fix the situation?

The blank for the first courses is defrosted, the broth is drained, and the mushrooms are washed under a cold tap.
Pour a small amount of water, adding one onion, cut into 4 parts, and boil for 10 minutes over medium heat.
They throw it in a colander, let it drain and proceed to further processing processes.

How to get rid of bitterness in chanterelles after boiling?

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

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

In addition, there is a way that simplifies the task and shows how to get rid of bitterness in chanterelles. After boiling in salted water for 15 minutes, mushrooms can be cooked in pickled form or various sauces and fillings can be added to the dish. 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 use them. But those who rarely eat chanterelles immediately notice bitterness.

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

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

It often happens that even after frying the chanterelles are bitter, why does this happen? When the hostess first encounters such problems, this perplexes her and doubts creep in about the edibility of mushrooms.

Why fried chanterelles are bitter is a very practical question. Perhaps the fact is that false chanterelles got into the mushrooms, 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 which mushrooms you have collected and cooked, it is better not to be tempted and throw them away.

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

Some cooks have noticed why chanterelles remain bitter after frying. The peculiarity of this problem lies in the fact that mushrooms, after being brought home, could not be processed 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 to do if fried chanterelles are bitter even after pre-soaking and boiling? Perhaps the fruiting bodies were burnt or 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 remedy the situation as follows: roll the boiled mushrooms in flour and cook in butter with the addition of onions fried in sugar.

The reasons that bitterness remains after frying may be completely different. When boiling, try putting a bag of dense fabric with spices into the water: cloves, bay leaves, cinnamon sticks, fresh dill and parsley. If you have tried all the manipulations to remove bitterness, but it still remains, throw away the mushrooms, not regretting the time and effort spent.

Why are dried chanterelles bitter and how to get rid of this lack of mushrooms?

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

First option- soaking chanterelles in cold water with the addition of salt for 5-8 hours. At the same time, water should be changed 2-3 times a day so that the fruiting bodies do not souring.

Second option- pour mushrooms with warm milk so that they completely cover the product, and leave for 2-3 hours.

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

Why are mushrooms bitter?

There are many reasons why cooked mushrooms are bitter. This is the wrong processing, and the environment, and the weather. There are many options. If the mushrooms were picked by experienced mushroom pickers, then the reason most likely lies in the weather conditions - dry summers and a minimum of rain sometimes lead to the result that the mushrooms are bitter even after heat treatment.

If the mushrooms were picked by beginners - mushroom pickers, then inedible mushrooms may have been collected, although in this case, in addition to bitterness, there are also signs of poisoning.

It is worth noting that there are a number of mushrooms, which, although they are edible, require special processing, namely, they need to be soaked for a long time or subjected to repeated boiling.

These are milk mushrooms, including dry milk mushrooms, volnushki, mushrooms and a number of other mushrooms. All of them are great for the table, both salted and fried, but because of the bitterness, they cannot be eaten immediately after frying. For example, dry milk mushrooms must be soaked for at least 2 weeks, regularly changing cold water.

★★★★★★★

The bitterness in mushrooms largely depends on the place of growth.

The same mushrooms collected in different places have different degrees of bitterness. For example, last year we found a lot of milk mushrooms in the aspen forest. So they were bitter to the point of impossibility. And soaked and boiled longer than usual, but the bitterness remained. And before that, milk mushrooms were collected in a birch forest and a pine forest, the bitterness disappeared after a day of soaking in cold water.

The same mushrooms have different taste and bitterness depending on the trees of the symbiosis.

★★★★★★★★★★

Most likely russula were collected.

There are many types of russula that are bitter. Therefore, it is worth knowing which of them are bitter and not taking them.
First of all, these are russula with a bright red, light gray, pink, pale yellow hat. By themselves, they are juicy and easy to identify. It is better not to take such russula. Is that for subsequent salting.
Normal russula, which are not bitter, are somewhat dry and have a different color of caps.
In addition, lattices, ivanushki and some others can be bitter. But such mushrooms as wild oyster mushrooms can be bitter too, but they appear in autumn.

But porcini mushrooms can sometimes be sweetish. They can also spoil the dish.
Bon appetit!)

Why are mushrooms bitter. Causes.

To the previous answers of mushroom pickers, I will add some useful tips for collecting and processing mushroom crops. From personal experience, of course))

In the sub-questionnaire, the author noted that the collected "mushrooms were different" ... Here, I think, lies the answer to the question about the presence of bitterness in mushroom dishes. And, since I consider myself an experienced mushroom picker, and also have experience in cooking mushrooms in various ways, I would like to warn mushroom hunting lovers from mistakes.

1. Never collect "different mushrooms" in one basket. If bitter agaric and noble spongy mushrooms come across at the same time, place them in separate containers.

2. It should be borne in mind that some edible agaric mushrooms, such as: nigella, volnushki, whites, valui, etc. - contain bitter milky juice. Cut mushrooms with milky juice cannot be placed next to boletus, porcini, etc., since bitter juice will inevitably sprinkle all other mushrooms.

3. When picking mushrooms, it is advisable to imagine in advance how the harvest will be used. If it is supposed to use mushrooms only for soup and roast, then it is better not to take bitter agaric mushrooms at all, because they are prepared in a fundamentally different way than sweet ones.

4. Bitter agaric mushrooms are very good in cold pickling according to the classic recipe. But they are not recommended to be boiled or fried - they are salted only when raw after a long soak in cold water.

Thus, if in the total mass of the collected noble mushrooms (porcini, boletus with boletus, chanterelles, etc.) at least one white or volnushka was lost, and then all the mushrooms ended up in one pan, bitterness will certainly be felt. This is not fatal, but the roast will have to be considered spoiled))

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

Why are chanterelles bitter after freezing and what to do if the mushrooms are bitter when defrosted?

Mushrooms are cleaned of forest debris, earth or sand and rotten areas are immediately cut off.
Rinse thoroughly in plenty of water, mixing with your hands.
Pour cold water and leave for 1.5-2 hours.
The water is drained, the mushrooms are laid out on a wire rack and left for 20-30 minutes to drain.
After that, the chanterelles are distributed in plastic bags or food containers and put 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 are bitter, why? It would be better to boil the mushrooms after soaking, so that the bitterness is gone for sure.

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

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

After defrosting, the mushrooms are dipped in boiling water and boiled 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 bitterness from chanterelles after freezing?

I would like to draw your attention to the fact that it is best to freeze only young specimens of chanterelles that have not completely straightened their hats. Such fruiting bodies practically do not have a bitter taste and contain more nutrients and vitamins in their composition than overripe ones.

However, it happens that even in the broth, mushrooms have a slightly bitter taste. Why are chanterelles bitter after cooking and how to fix the situation?

The blank for the first courses is defrosted, the broth is drained, and the mushrooms are washed under a cold tap.
Pour a small amount of water, adding one onion, cut into 4 parts, and boil for 10 minutes over medium heat.
They throw it in a colander, let it drain and proceed to further processing processes.

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 do not like this taste. Therefore, in order to get rid of the bitter taste of chanterelles when boiled, salt, citric acid, bay leaf, clove buds and allspice are added to the water. After the first cooking for 5-8 minutes, the water is drained and filled with new water. Boil again, but without the addition of salt and spices.

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

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

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

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

Why are dried chanterelles bitter and how to get rid of this lack of mushrooms?

First option- soaking chanterelles in cold water with the addition of salt for 5-8 hours. At the same time, water should be changed 2-3 times a day so that the fruiting bodies do not souring.

Second option- pour mushrooms with warm milk so that they completely cover the product, and leave for 2-3 hours.

Mushrooms are one of those foods that will not keep for too long, so they need to be prepared as soon as possible. Dishes with the addition of mushrooms turn out to be very tasty, but often hostesses encounter unforeseen problems because they do not know how to remove bitterness from mushrooms at home on their own. In such a situation, information on how to remove bitterness from mushrooms during cooking will be very useful, since it is this process that everyone hopes for, but it does not always help. Even on the first day after harvest, the mushrooms must be carefully sorted out. In order to properly prepare them for further use, the mushrooms need to be cleaned of debris, cut the legs, and also get rid of the damage.

And so that the mushrooms collected in the forest do not turn black, they must be processed only with a stainless steel knife, because it prevents the process itself, in which the products deteriorate. Mushrooms are usually dried or preserved, but in most cases they are simply boiled and served as a side dish, and also added to salads and soups.

Almost all mushrooms have a bitter taste, which can be easily removed, the main thing is to choose the right and appropriate method. Before proceeding with the elimination of unpleasant bitterness, it is necessary to heat-treat the mushrooms: boil them a little to make sure this product is edible. If it turns out that there is a spoiled mushroom in the pan, then the water will definitely change color, and this already indicates that the rest of the mushrooms cannot be cooked.

If, after heat treatment, the mushroom is still bitter, this may already indicate that this product is inedible, so you can safely throw it away. Of course, if a person is completely sure that the collected mushrooms are edible and not poisonous, then you can try different options for getting rid of bitterness. Boiling is the easiest way, so it is recommended to boil the mushrooms several times so that they are better cooked and also double-checked. If after that bitterness is felt, then you should not immediately get upset, just do not forget that bitterness is good for the human liver. If, nevertheless, a person began to do everything to get rid of bitterness, but the methods known to him did not help, then there are several more options. If bitterness remains after cooking, then the mushrooms should be placed in salt water for three days, but it is recommended to change the water in which they are located daily.

If a person has collected only chanterelles in the forest, then it is worth working hard, because it is these mushrooms that contain a large amount of harmful juice. Before eating these mushrooms, they must be washed several times in running water, while adding a few grams of flour, which will help to pick up the bitter juice. To do everything right, you need to place the chanterelles in cold water for fifteen hours, then drain the water and cover them with flour, and after five minutes rinse them again. If everything is done correctly, then the mushrooms will certainly be prepared for further use, and the unpleasant bitter taste will instantly disappear. It is worth noting that chanterelles are most subject to boiling, since after one such procedure the bitterness will instantly pass and the mushrooms will be prepared for further cooking.

To remove the unpleasant bitterness from the mushrooms, it is necessary to boil them several times, this is due to the fact that this type of mushroom cannot be soaked for a long time, because it can deteriorate faster. It is necessary to boil milk mushrooms until the water becomes completely transparent, as this will indicate that the bitterness is gone. Another proven way to get rid of bitterness is to soak the mushrooms in salted water for three days, because during this time the bitterness will be taken away by the salt, and the mushrooms will remain tasty and fresh. It is worth noting that the mushrooms should be soaked only in cold water, leaving them for a short time in a cool place, otherwise they will deteriorate faster. Milk mushrooms do not belong to fastidious mushrooms, so they are easiest to prepare for further processing and it is easier to get rid of bitterness in this way.

There is another way that will surely relieve mushrooms of bitterness, but it is not used as often as boiling, since not everyone is sure of its effectiveness. In this case, you need to take a saucepan and place the processed and peeled mushrooms there, and then sprinkle them with lemon juice so that all the mushrooms are well saturated with it. A few hours after the mushrooms are rid of bitterness, you can take them and cook dishes, the bitterness has completely disappeared, and the product has acquired a slight sourness, which will only embellish the taste of the dish.

www.uznay-kak.ru

We collect the right mushrooms

Many edible and conditionally edible mushrooms have poisonous analogues, or false mushrooms - false mushrooms, false chanterelles, butter mushrooms, champignons, and even false white mushrooms, which are considered royal.

It will not be possible to remove bitterness from them even after long-term processing, moreover, in addition to bitterness, poisons dangerous to humans will also remain in them, so you need to collect only those mushrooms whose quality is beyond doubt.

For example, gall fungus, or mustard is not edible, although in appearance it is easy to mistake for boletus, boletus or white mushroom. Culinary processing of bitterness only enhances bitterness.

Experienced mushroom pickers warn that even one poisonous and bitter mushroom can spoil the whole dish, its bitterness is enough for everyone. Therefore, it is better to check mushrooms in the forest. Poisonous analogues of edible mushrooms look brighter and more beautiful than non-poisonous ones. They are rarely eaten by worms, snails and insects, but that's not all - on the cut, the poisonous mushroom turns blue, while its edible counterpart turns red.

Bitterness is noted in lactic mushrooms - milk mushrooms, travelers, chanterelles, volnushki, podtopolniks, whites, valuev and some other edible mushrooms.

Mushrooms collected in coniferous forests are more bitter than mushrooms from deciduous forests, even if they belong to the same species and family. In addition, "coniferous" mushrooms have a resinous flavor that is not so easy to remove.

Another reason for the appearance of bitterness in edible mushrooms is a lack of moisture. Immediately after the rain, the mushrooms are delicious, but after a week, due to the heat, their taste can change dramatically for the worse. Due to lack of moisture, they become bitter, or bile.

Mushrooms will be bitter in a polluted area, everyone knows that they, like a sponge, absorb everything that is in the air, soil and water. Even edible mushrooms that grow along roads, next to large industrial enterprises, landfills and other pollutants cannot be collected. Cut the mushrooms only with a stainless steel knife or a ceramic knife.

Some mushrooms are naturally bitter!

Processing methods

How to remove bitterness from mushrooms? We remove the bitter taste by processing - soaking or boiling. There are no other ways and means to remove bitterness. The collected mushrooms should be cleaned, divided into varieties, so that each type can be soaked or boiled separately. In russula, the colored film must be removed from the hat.

Different types of mushrooms are soaked and boiled in different ways, this requires different times. But after preliminary preparation, cook - salt, fry, marinate - they can be together.

Both soaking and boiling mushrooms is a long process. Soaking lasts two days, with the replacement of water 2-3 times a day. At the same time, you can taste the mushrooms - for some, the bitterness disappears earlier. If it is already gone, you can use the mushroom for further cooking. To speed up the process, you can slightly salt the water in which the mushrooms are soaked with non-iodized salt. For 1 liter of water, 10 grams of salt is required; it absorbs bitter substances well. A container with soaked mushrooms is placed in a dark, cool place so that they do not deteriorate.

Soaking time varies from mushroom to mushroom. So, russula and mushrooms are not soaked at all, white milk mushrooms and volnushki are soaked for 1-1.5 days. Seryanki, valui, smoothies, black milk mushrooms, under-thorns, whites, violins are soaked from two to five days. Moreover, in each locality, in different weather conditions, the soaking time is also different, so you should listen to the advice of local mushroom pickers.

Mushrooms are boiled several times for 15-20 minutes, while changing the water. They can also be tasted in the process, and continue digestion until the taste becomes normal. As a rule, boiling allows you to remove bitterness faster than soaking.

If the mushrooms are bitter even after processing, it is better to throw them away so as not to poison yourself and your loved ones. You can still sprinkle them with citric acid, but is it worth the risk?

Water for soaking and boiling mushrooms should be clean, spring, well or filtered. Do not use chlorinated tap water.

Chanterelles, which contain a lot of bitter substances, can be washed with running water, and then sprinkled with flour, it will absorb bitterness. After 15 hours, they are washed again and tasted.

Milk mushrooms are boiled several times, with the replacement of water. You need to boil them so much that the water remains clear, this will indicate that the bitterness has disappeared.

Bitter mushrooms can spoil the taste of the dish!

What to do with salted mushrooms?

If you oversalted the mushrooms and only noticed it in winter, no problem. Salted mushrooms are soaked in clean cold water for 2 hours, changing the water every 30 minutes. Then served to the table with onions and vegetable oil. An excellent addition to salted mushrooms is boiled potatoes.

Salted mushrooms can be used to cook soup with products that remove excess salt - carrots, rice, pearl barley, sour cream. At the same time, the soup itself should not be salted.

If fried mushrooms are salted, you can add flour, cream or sour cream to them, and simmer everything together. You can boil potatoes without salt, and mix it with salted mushrooms.

Salted mushrooms with boiled rice will be an excellent filling for pies.

Salted mushrooms are used to make gravy for boiled pasta, with onions and carrots fried until golden brown.

Salted pickled mushrooms are used for salads and vinaigrettes, instead of pickles or zucchini.

In any of these cases, a dish with salted mushrooms is not salted additionally, or salted if there is less salt in the mushrooms and the mushrooms themselves than in other products.

If bitterness remains in salted mushrooms, this indicates that they were incorrectly prepared for salting. It's no longer possible to fix this. To eat or not to eat such mushrooms is a voluntary matter. You can try to correct their taste by soaking in clean water.

Don't overdo the mushrooms either!

Let's clarify some facts

To avoid mushroom poisoning, you need to know as much as possible about them. Therefore, we will try to clarify some facts about poisonous and edible mushrooms.

It is believed that poisonous mushrooms must be bitter, ugly and with an unpleasant odor. This is wrong. For example, such dangerous mushrooms as panther fly agaric, pale toadstool or poisonous pink plate have neither taste nor much smell. And false mushrooms in appearance cannot be distinguished from real ones.

Insects and snails also eat poisonous mushrooms, mushroom pickers often find pale toadstools on which snails sit.

You can get poisoned not only with poisonous mushrooms, but also with edible ones, if they are already old, spoiled and poorly processed.

When mushrooms are poisoned, such signs appear - nausea, abdominal pain, diarrhea, vomiting, weakness, agitated state. In case of their appearance, it is necessary to call an ambulance, but for now, do a gastric lavage with potassium permanganate water and a cleansing enema on your own. Drink salted water.

mushroomportal.com

The main causes of bitterness of mushrooms

A twin mushroom was caught in the common basket. This, as a rule, is the overwhelming cause of the possible occurrence of bitterness (up to 95%). Most often, the boletus is confused with the gall fungus, which has a great visual resemblance to it. The gall fungus is not poisonous and dangerous to human life and health, but has a pronounced bitter taste. If it enters the common boiler during cooking, it can spoil the taste of all mushrooms. In fact, it is not difficult to distinguish these mushrooms if you know several signs: by the tubular layer (in the gall fungus it is pink, in the boletus it is whitish, creamy, yellow or green), by the cut (in the gall fungus the flesh turns pink, in the boletus it does not change color or slightly blue). In fact, the gall fungus is one of the most harmless twins. There are also poisonous specimens, for example, such as the satanic mushroom. In this regard, when picking mushrooms, it is important to be extremely careful.
The preparation of mushrooms took place in conjunction with other types of mushrooms, in particular with milkers, valuy, fiddlers and other representatives of the mushroom kingdom, which have a bitter taste. Porcini mushrooms should preferably be processed and cooked separately from other mushrooms. When collecting, it is also recommended to place them in a separate container.
Damage to the fungus due to weather conditions, improper storage or other reasons. The fungus can acquire bitterness due to decay processes or due to the fact that it absorbs this property from the environment.

Thus, to avoid bitterness, you just need to be more careful about these mushrooms.

ladym.ru

How to get rid of the bitterness of mushrooms?

First of all, a good and thorough cleaning and washing, as well as soaking mushrooms in clean water, which must be changed daily, will help to get rid of bitterness in mushrooms. Maxima can be soaked for five days, it does not take longer.

Yes, in fact, there are mushrooms that contain a lot of bitterness and there is nothing to worry about. Such mushrooms just need to be soaked longer and change the water, for example, it can be a dry milk mushroom.

Then, as an option to remove bitterness, it is to boil the mushrooms twice, after they have been well soaked.

And such mushrooms are salted using the hot method, they are boiled a couple of times, and then salted. Or there is a cold method, when such mushrooms are soaked for about three days, periodically changing the water in them and then sent for salting.

But you need to keep in mind that cold salting is of better quality and mushrooms are much tastier than after hot.

The most important rules for getting rid of bitterness in mushrooms:

Thoroughly wash and clean the mushrooms, in accordance with the characteristics of the fungus (for example, in russula it is necessary to remove the colored film from the cap, etc.);
Mushrooms that go for salting - soak in water, up to several days;
Boil the mushrooms for 30-40 minutes before their main preparation (for example, if you are going to fry them, then you must first boil the mushrooms in a saucepan, and then send them to the pan).

Bon appetit!

To get rid of bitterness from mushrooms, they must be soaked. Mushrooms such as milk mushrooms, volnushki, podtopolniki are bitter. They are washed in cold water and soaked, changing the water for three days, then salted in a cold way. You can boil such mushrooms in salt water, then sprinkle with dill, garlic, horseradish. Mushrooms that are cold-salted taste and smell much better, although a slight bitterness remains.

There are two ways to get rid of the bitterness of edible mushrooms:

Soaking. You can soak the mushrooms in cold salted water or with the addition of vinegar. The duration of soaking can be from 2 to 6 hours. I soak pigs for almost a day. In this case, it is necessary to change the water to fresh.
Pre-heat treatment. Before preparing a dish of mushrooms, it is advisable to boil the mushrooms and drain this broth.

Some mushrooms (the same pigs for example) need to be soaked and boiled several times before salting.

In order for the bitterness of the mushrooms to go away, they must be soaked in cold water. First you need to remove the dirt, adhering leaves. Then fill the mushrooms completely with water and keep them in it for 2-3 days, while you need to periodically change the water to clean, you can add a little more salt. The bitterness of mushrooms can go away even after heat treatment.

Usually bitterness is removed during heat treatment or, more simply, by boiling. In cooking, I read that conditionally edible mushrooms (volushki, black milk mushrooms) need to be boiled for 15-20 minutes, but from personal experience, this is not enough. The more you cook such hard mushrooms, the softer their taste. So, I cook for 45-50 minutes. And then do whatever you want with them - even salt, even throw into the soup, even into the freezer - boiled mushrooms are stored there all winter.

How to remove bitterness from mushrooms? What to do so that the mushrooms do not taste bitter? There are several proven methods. The first is to soak the mushrooms in clean water, but this method is not suitable for all types of mushrooms. The second is boiling or frying mushrooms, in which the bitterness disappears. The main thing before cooking is to thoroughly clean the mushrooms.

info-4all.ru

How to harvest and process crops

In order to avoid a bitter unpleasant aftertaste in mushrooms after defrosting, it is necessary to adhere to the following rules before harvesting:

Harvest after harvest must be thoroughly washed, cleaned of debris, sand, simultaneously removing stains.

Taste qualities largely depend on the time of harvest. If the season turned out to be dry, most likely, bitterness will be present in the mushrooms.

You should not engage in harvesting along highways, near industrial enterprises, industrial zones. Mushrooms have the ability to quickly absorb, accumulate toxic substances, which adversely affects their taste. They are sensitive to the ecological situation of the growing area, quickly adsorb exhaust gases, all kinds of poisons.

First - about freezing methods

How to freeze crops? Young "milk" mushrooms are suitable for freezing raw or after boiling in water, broth. It is safer, more reliable to subject the crop to heat treatment. In this case, you can be sure that it will not disappear even after accidental defrosting of the freezer. In addition, boiled mushrooms are compact, take up little space. This is especially important if the refrigerator compartment is small and the harvest is significant.

Freezing fresh mushrooms

The harvest is carefully sorted, sorted, selecting only small specimens. After that, the mushroom caps are thoroughly cleaned of debris, the leg is cut off at the bottom.

Then the crop is washed with water, thoroughly washing out the sand, small debris under the hats. After washing, the mushrooms are spread on a towel until completely dry.

To get a scattering of separately frozen chanterelles, they are frozen in parts. First, 1 layer is laid out in the pallet, after which it is subjected to freezing.

A few hours later, the mushrooms are transferred to containers or plastic bags, and the next batch is prepared for freezing.

Features of freezing large mushrooms

It often happens that large frozen specimens after defrosting, cooking are bitter. Pre-boiling before freezing will help to eliminate an unpleasant aftertaste.

Freshly picked chanterelles are sorted, garbage is removed, washed in running water. After that, they are cut into slices, put in a saucepan, poured with running water.

The container with mushrooms is salted, put on fire, brought to a boil, boiled for 15-20 minutes.

Boiled specimens are laid out in a colander, cooled quickly in running water, laid out on a napkin or towel to dry.

The final procedure is the packaging of mushrooms in containers, plastic bags, placing in a freezer.

Chanterelles frozen in broth

The harvest can be partially frozen directly in the broth in which it was cooked. This processing method is convenient. In the future, mushrooms can be used immediately after being removed from the freezer for cooking first courses.

Selected, washed specimens are boiled in salted broth for about 15-20 minutes.

After that, the container is cooled, boiled mushrooms are transferred to containers for freezing.

If you need to prepare a gravy or a first course, you do not need to defrost the chanterelles. The briquette is placed in boiling water, the dish is cooked according to the recipe. When it becomes necessary to completely defrost the product, do it at room temperature. Do not subject it to processing in hot water or a microwave oven.

gribnichki.ru

Quote from Tammy_Tanuka How I cook the most delicious mushroom soup in the world. ^____^

All the girls whom I treated to this soup were asked to write a photo recipe. I decided to post for everyone - my way of making a classic rich fragrant soup from dried porcini mushrooms, for those who wanted to try cooking the same, and just sharing tricks to improve .. : -P

So. Theory:

What is the most important thing in mushroom soup? It is his ASTRINGENCY. The taste of forest mushrooms, the aroma of the autumn forest. :) It should be vigorously mushroom, so I don't use fresh or frozen mushrooms for this soup - only dried ones. The ideal option is mushrooms of medium maturity, when the pores are already turning yellow, but not yet gooey from old age. I pick mushrooms myself, and we use young mushrooms only for freezing, for stews and casseroles, but for soup we dry ideal medium-ripe mushrooms, and as a result of proper drying, we get the very taste that will be the basis for our "most delicious soup in the world" "... 🙂 Still, it's clear - too young mushrooms - beautiful of course, but they don't give a good and tart taste, too old - they spread like slug, and are not useful at all .. :-)

Further. BALANCE. We need to make the combination "tartness-sweetness-creaminess" - balanced and harmonious, if any of the tastes predominate, the rest of the tastes will be lost. We will put astringency into the soup with the mushrooms themselves and calcined noodles. Sweetness - fried carrots and sweet onions. Creaminess - tender processed cheese and a piece of butter. If there is an overweight of the first, the soup will be bitter. If the predominance of the second - an unpleasant carrot flavor will come out. If the third one, the first two tastes will be completely lost. So when I'm cooking, I don't put everything in at once, but I add ingredients little by little, constantly tasting, and reporting the product as needed.

I also pay attention to ingredient size ratio. I use fairly large pieces of mushrooms, and large pieces of potatoes, but finely chopped onions and thinly shredded carrots. Many people cut everything with the same cubes, but I never do that. If you use ingredients of the same size, everything will become monotonous, and this will slightly reduce the enjoyment ... ^__^

What do we need for soup:

- Dried porcini mushrooms of medium ripeness.

- Onions and carrots of sweet varieties.

- Noodles, thin (cobweb) or flat.

- Potato.

— Nice, soft melted cheese. Without flavoring additives (mushrooms, ham, etc.)

- A piece of butter.

- Seasonings: classic bay leaves and black peppercorns.

Recipe step by step.

1. Rinse and soak white mushrooms for a day.

2. Wet mushrooms chop (if very large) and put to boil. If desired, the water in which they soaked can also go into the soup, but I rarely do this, only if there are few mushrooms .... Boil for about half an hour.

3. During this time, prepare the rest of the ingredients - in any order. Ignite the noodles. So that it does not boil soft, and gives a specific aroma, probably familiar to many from childhood. If someone does not know how, it is done like this - without oil, pour a thin layer into a frying pan and put on the stove ... when heated, it will first acquire a haze, then a light brown tone. This is exactly what we need - beige noodles will not add much taste, and dark brown (completely overcooked) will be bitter.

Prepare onions, carrots and potatoes. Onions and carrots - fry until golden brown, and cut the potatoes into pieces.

4. After about half an hour throw into the broth at first potato, then, half-cooked potatoes fried onions with carrots And noodles…. Throw in seasonings. My broth at this stage looks something like this - a rather unattractive brew ^___^

5. At the end add melted cheese, in moderation. It is good to do this by adding a slice, and tasting. You just need to add creaminess, without turning the mushroom soup into a milky one, which it will become like if you overdo it with cheese ... :-) And piece of butter, after turning it off, when the soup stops boiling….

6. Everything! Pour into bowls, with sour cream or (and) greens ... ^__^ The soup is not photogenic, but very tasty!

www.liveinternet.ru

Insidious doubles

Mother Nature, along with edible mushrooms, scattered their poisonous clones throughout the forest. These are, first of all, false mushrooms, boletus, chanterelles, champignons, boletus and even surprisingly similar to white mushrooms. Therefore, the answer number 1 to the question why mushrooms are bitter is this: along with the right gifts of the forest, you also scored their poisonous counterparts. Even one such false honey agaric, wormed into a basket, can spoil the whole dish with unbearable bile. I'll have to throw everything away, no matter how sorry. It is better to check the truth of the find on the spot. As a rule, false mushrooms are very beautiful: bright, untouched by worms and snails. In addition, you can touch the tip of the tongue to the cut of the cap. The deadly poisonous satanic mushroom looks like a white one, but its Ukrainian name “gorchak” speaks for itself. In addition, on the cut, it turns blue and red.

Incorrect handling

Another reason why fried mushrooms are bitter is their incorrect culinary preparation. There are species that are edible and even very tasty and healthy - such as milk mushrooms. But you can’t just clean them and crumble them into a pan in any case. Such mushrooms are first soaked, drained. Then boiled (some chefs even several times). In addition to mushrooms, russula and some chanterelles are also bitter in a pan. All mushrooms collected in coniferous forests pick up a resinous flavor in the fruiting bodies, which not everyone likes.

fickle chanterelles

Even experienced mushroom pickers, who know well what exactly they put in a basket and how to cook it, sometimes end up with an absolutely inedible dish. What's the matter? After all, in a frying pan - chanterelle mushrooms. Why are they bitter, although they were tasty, collected a week earlier in the same place? The answer is simple: climate. If there is not enough moisture, the juice inside the fruiting bodies becomes bile. Therefore, mushrooms collected in the summer heat are bitter. The same applies to chanterelles found in moss in a spruce forest - the pungent taste of resin makes them practically inedible.

Ecology

In the question "why mushrooms are bitter" one cannot discount the conditions in which the fruiting bodies grew. Their spongy structure absorbs everything that is carried in the air, spilled in groundwater or lies in the ground. Mushrooms found in city squares are sprinkled not only with summer rain, but also with numerous dogs, so urine is clearly heard in their taste. At the side of the road, mushrooms are not only not tasty, but also dangerous to health. Even mushrooms contain heavy metals and poisons from exhaust gases.

It seems that we have noted all the reasons why mushrooms are bitter. Alas, there is no way to fix a spoiled dish - you just need to throw it away. Bitterness does not always mean poisoning. But the safe, as they say, God saves. Therefore, it will be useful to drink activated charcoal. Usually deadly poisonous mushrooms are neutral in taste, and the consequences of their use are much worse than simple bitterness. There is only one conclusion - learn the materiel!

fb.ru

Meat broth - 1.5 l, dried white mushrooms - 70 g, potatoes - 300-400 g, carrots - 100 g, parsley - 1/2 root, onion - 75 g, semolina 1 tbsp. spoon, margarine or vegetable oil for frying, salt - 1 teaspoon.
(Semolina removes the bitterness inherent in all dried mushrooms from the soup. And be sure to soak the mushrooms - otherwise it will turn out inedible)
When preparing mushroom soup according to this recipe, it is not necessary to accurately measure the products indicated in the recipe, or use exactly those mushrooms or cereals that are named.
Dried mushrooms must first be prepared for cooking. To do this, fill them with boiling water so that they are completely covered with it, and leave the mushrooms to get wet for 3-4 hours. After the mushrooms absorb some of the water and become soft and elastic to the touch, you can start cooking the soup.
Pour the meat broth into a large saucepan, salt it, put on fire. While the broth is boiling, cut the mushrooms with a knife or scissors into small pieces of any shape. Do not pour out the water from under the mushrooms, but strain it through a sieve and pour it together with the chopped mushrooms into the pot with the future soup. In the absence of meat broth, you can do with water. If you want the soup to have a meaty taste, you can chop 100-150 g of sausage into water, cutting it into small cubes.
Potatoes must be peeled, washed in running water and cut into cubes, then put in a saucepan to boil. Onions, peeled and chopped in half rings, lightly fry in a pan until light golden, then add carrots, peeled and grated on a coarse grater (I usually cut, I don’t have a grater). Fry the onion with carrots, you can salt the mixture of onions and carrots - it's good for them.
Transfer the onions and carrots to the broth simmering over low heat (after the broth boils, the fire must be immediately reduced) and cook the soup for another five minutes. By this time, the soup should be almost ready, that is, all vegetables and mushrooms should be soft and boiled. Now, gently, in a thin stream, as when cooking semolina, pour out, stirring constantly, semolina so that it immediately dips into boiling water. If at the same time we don’t interfere with the soup, then the fat on the surface will prevent the cereal from “plunging” into the boiling broth and sticky lumps of semolina will turn out. After 2-3 minutes, the mushroom soup is ready. Taste the broth and vegetables from the soup, taking them out with a spoon, add salt if necessary. In general, mushroom soup requires more salt than regular soups, so you should definitely try it at the end of cooking.
When serving, you can put sour cream in a bowl of soup.

Mushrooms are a low-calorie product that differs from others in its special taste. They have been a source of vitamins and protein for humans for many thousands of years. Healers often used soups made from dried mushrooms and herbs to treat colds, physical exhaustion, wounds and injuries. And they were absolutely right, since dried mushroom soup is available at any time of the year, and its value is no less than that of fresh ones. Vitamins and amino acids, proteins are especially necessary for people in a weakened state. But you need to know how to cook mushroom soup from dried mushrooms so that it is healthy and not harmful. Too much use of this product threatens to malfunction in the intestines, as they are absorbed for a long time. But the usefulness of their properties is unrivaled, since they include:

lecithin, which burns bad cholesterol;
ergothioneine, which is the strongest natural antioxidant, improves immunity and fights cancer cells and ARVI viruses. Even doctors recommend eating soups with dried mushrooms during outbreaks of SARS.

The above arguments are far from a complete list of reasons why you need to know how to cook soup from dried mushrooms. It will also help to cope with migraines, asthma and even tuberculosis.

dried mushroom soup recipe

Various mushrooms are suitable for this wonderful dish: champignons, porcini, mushrooms, aspen mushrooms, boletus mushrooms, mushrooms. We will use white, as they are preferred by the majority.

Required Ingredients:

potatoes - 2 pieces
onion - 1 pc.
carrots - 1 pc.
white dry mushrooms - 50 gr.
butter - 50 gr.
gossamer vermicelli - ½ cup
salt and pepper.

How to make soup from dried porcini mushrooms

Check all mushrooms for mold and insects, they should be firm and smell good.
Wash them and soak for two to three hours.
Fry carrots and onions.
Squeeze the mushrooms out of the water, cut the large ones and add them to the vegetables.
Pour everything with a small amount of water, simmer for 10 minutes.
Mushroom soup made from dried mushrooms will turn out tastier if the soaking water is filtered and put on fire for broth.
Cut the potatoes into cubes and put into the boiling broth, then add the vermicelli.
After 5 minutes, send stewed vegetables and mushrooms, salt and pepper to the pan.
Boil 10 minutes.

Milk is ideal for soaking, it makes the smell stronger.
Porcini mushrooms are sometimes bitter, they cannot be used, they will spoil the whole taste of the dish.
Boletus and boletus make the broth darker, but you can put any mushrooms.
Cream is perfectly combined with such a dish, making it tender.
Barley can replace vermicelli, but any other cereal is possible, at the discretion of the cook.

This simple dry mushroom soup, a recipe that any novice housewife can handle, will diversify your menu, bringing it closeness to nature and the forest, and also replace any other meat or fish in its energy value. As mentioned above, this product is digested for a long time, so it is not recommended for children under 4 years old. But in general, starting from the moment of preparation, this is an interesting first dish that fills the house with the smell of the forest, and it is a pleasure to eat it wrapped in a blanket on winter evenings. It will warm you, saturating the body with amino acids and useful substances that will help the immune system resist viruses and microbes.