Storing vegetables
How to get rid of the bitterness of mushrooms. Why do porcini mushrooms taste bitter?

How to get rid of the bitterness of mushrooms. Why do porcini mushrooms taste bitter?

Recognizable by their bright appearance, chanterelles are excellent mushrooms due to their taste. These fruiting bodies can be subjected to any processing: frying, boiling, salting, freezing, pickling and drying. Although chanterelles and bitterness are inseparable concepts, after heat treatment the pulp of the mushrooms becomes aromatic, tender and amazingly tasty.

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 plenty of 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 of 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 less space in the freezer than raw ones.

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

How to remove bitterness from chanterelles after freezing in another interesting way? Frozen fresh mushrooms are delicious 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 removal from the freezer without prior 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 an important factor that 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 contained false chanterelles, 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 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, after being brought home, the mushrooms could have been unprocessed 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 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 in butter with the addition of onions fried in sugar.

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. The simple tips described below will help rid dried mushrooms of this shortcoming.

First option– soaking chanterelles in cold water with added 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, and dill umbrellas. Adding these ingredients will completely help remove the bitterness from dried chanterelles.

grib-info.ru

Why are mushrooms bitter?

Today in the forest we picked porcini mushrooms and boletus mushrooms, boiled them, fried them, but they were impossible to eat - they were very bitter. Why is that? This is not the first year we have been collecting mushrooms, we have some experience, this has never happened before. Very disappointing.

It is possible that among the porcini mushrooms I came across the so-called “satanic mushroom”, which is very similar to white mushrooms, but is very bitter when consumed! Its distinctive feature is that the cut on the stem quickly turns blue, just like that of boletuses...If this one gets into the general “company” when preparing mushroom dishes, then those who want to try it will spit from strong bitterness...My advice is not to be “greedy” - throw it away what we have prepared, especially since there is still time to go on a “quiet hunt”. Regarding poisons and toxins - they have neither taste nor smell, which is the most dangerous thing - a person eats mushrooms without knowing about the danger, and the poisoning clinic occurs later - from several hours to a day...
This is dangerous, it means that the mushrooms contain an increased content of toxins.

I repeat, this is very dangerous!!

these mushrooms just collected a lot of harmful substances
throw it away without question
Definitely false. There are grebes that are almost indistinguishable.

The above mushrooms should not taste bitter even if they are raw.

because you need to soak it in water
means poor quality
depends on what

I bought frozen porcini mushrooms, but they were bitter and slippery. Is this what frozen porcini mushrooms should be like?

Why do fried porcini mushrooms taste bitter?

A real porcini mushroom cannot taste bitter! Most likely you came across one false white among all the collected mushrooms. They are not so easy to distinguish from the real ones. The false porcini mushroom has a dark, slightly reddish cap, and yellowness under the cap. They look very similar and are easy to confuse! Be careful!
hmm... didn't notice, maybe they didn't prepare it that way xDDDDDDDDDD
Maybe it’s a satanic mushroom, it’s definitely bitter. When did you eat it?
because these are NOT porcini mushrooms, but in all likelihood False porcini - Gall mushroom. real porcini mushrooms cannot be bitter. however, like any edible mushrooms, they are not laticifers.
The gall mushroom is inedible due to its terrible bitterness, but is not poisonous. Be careful.
No need to sprinkle them with pepper
I cooked this one in sour cream, it doesn’t make anything bitter... You need to know how to cook!)))):::

White mushroom - question

Porcini mushrooms grow in my village. It's not the color white, but that's what they're called. As an avid mushroom picker who has been collecting them since childhood, I cannot pass by such a masterpiece and must pick it even if I don’t take it with me. I’m fighting this temptation, but my will is still weak.
So, my daughter and I recently picked up a few of these, but I noticed that while other signs coincided with the Russian porcini mushroom, one did not match. Namely, this mushroom turns blue when broken. Just like a boletus. But it shouldn’t be a white mushroom. When I was young, I once collected a whole basket of false whites and since then I’ve been doubly careful. But they were at least (looking back) a little different in appearance.
And now, attention is a question. What kind of phenomenon is this with turning blue? Is it a false mushroom, a non-false mushroom, just a different variety, or something else?

Why do porcini mushrooms taste bitter?

We collected a lot of snow-white mushrooms in the fall. All the young ones are strong... I decided to try different preparation methods: I froze half of them fresh (cut into cubes earlier), and boiled the other half and froze whole. Two weeks later I decided to make a salad from the 2nd batch. I cut it, fried it with onions... And when the guests started telling me about the bitterness, I didn’t believe it until I got a bitter piece of mushroom myself. After countless checks, it turned out that approximately 10% of all mushrooms prepared using various methods are bitter. Despite all my attempts to remove the salad, it was successfully eaten and there was no harm to health. But now I feel sad for the mushrooms, what was wrong with how they were made?

actibo.ru

Insidious doubles

Mother Nature, along with edible mushrooms, scattered their poisonous clones throughout the forest. These are, first of all, false honey mushrooms, boletus mushrooms, chanterelle mushrooms, champignons, boletus mushrooms and even boletus mushrooms, which are surprisingly similar to white mushrooms. Therefore, answer No. 1 to the question why mushrooms are bitter is this: along with the right gifts of the forest, you also picked up their poisonous counterparts. Even one such false honey fungus, squeezed into a basket, can ruin the entire dish with unbearable bile. I'll have to throw it all away, sadly. It is better to check the authenticity 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 cut of the cap with the tip of your tongue. The deadly poisonous satanic mushroom looks like a white mushroom, but its Ukrainian name “gorchak” speaks for itself. In addition, it turns blue and red when cut.

Incorrect processing

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 under no circumstances should you simply peel them and crumble them into a frying pan. Such mushrooms are first soaked and the water is drained. Then they boil it (some cooks even several times). In addition to milk mushrooms, russula and some chanterelles also taste bitter in a frying pan. All mushrooms collected in coniferous forests acquire a resinous taste in their fruiting bodies, which not everyone likes.

Fickle chanterelles

Even experienced mushroom pickers, who know exactly what they put in the basket and how to cook it, sometimes end up with a completely inedible dish. What's the matter? After all, there are chanterelle mushrooms in the frying pan. Why do they taste bitter, although they were tasty when 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 taste bitter. The same applies to chanterelles found in moss in a spruce forest - the acrid taste of resin makes them practically inedible.

Ecology

In the question “why do mushrooms taste 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 lying in the ground. Champignons found in city public gardens have been sprinkled not only by summer rain, but also by numerous dogs, so their taste is distinctly urine. Mushrooms near roadsides are not only not tasty, but also dangerous to health. Even boletus contains 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, as they say, God protects those who are taken care of. Therefore, it would be a good idea to drink activated carbon. Typically, deadly poisonous mushrooms are neutral in taste, and the consequences of their consumption are much worse than simple bitterness. There is only one conclusion - learn the materiel!

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The main reasons for the bitterness of boletus mushrooms

The common basket included a double mushroom. This, as a rule, is the overwhelming reason for the possible occurrence of bitterness (up to 95%). Most often, the boletus mushroom is confused with the gall mushroom, which has a great visual resemblance to it. The gall mushroom is not poisonous and dangerous to human life and health, but has a pronounced bitter taste. If it gets into a common pot 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 mushroom it is pink, in the boletus mushroom it is whitish, creamy, yellow or green), by the cut (in the gall mushroom the flesh turns pink, in the boletus mushroom it does not change color or turns slightly blue). In fact, gall fungus is one of the most harmless doubles. 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 boletus mushrooms took place together with other types of mushrooms, in particular with lacticaria, valuy, violins and other representatives of the mushroom kingdom, which have a bitter taste. It is advisable to process and cook porcini mushrooms separately from other mushrooms. When collecting, it is also recommended to place them in a separate container.
Mushroom spoilage due to weather conditions, improper storage or other reasons. The mushroom may 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 attentive to these mushrooms.

ladym.ru

How to properly collect and process crops

To ensure that mushrooms do not have a bitter, unpleasant aftertaste after defrosting, you should adhere to the following rules before harvesting:

After harvesting, the crop must be thoroughly washed, cleared of debris and sand, and stains removed at the same time.

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

You should not harvest along highways, near industrial enterprises, industrial zones. Mushrooms have the property of quickly absorbing and accumulating toxic substances, which has a detrimental effect on their taste. They are sensitive to the ecological situation of the area where they grow, quickly adsorb exhaust gases and 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 or broth. It is safer and more reliable to subject the crop to heat treatment. In this case, you can be sure that it will not disappear even after accidentally defrosting the freezer. In addition, boiled mushrooms are compact and take up little space. This is especially important if the refrigerator compartment is small and the harvest is significant.

Rules for freezing fresh mushrooms

The harvest is carefully sorted and sorted, selecting only small specimens. After this, carefully clean the mushroom caps from debris and cut off the stem at the bottom.

Then the crop is washed with water, thoroughly washing out the sand and small debris under the caps. After washing, the mushrooms are laid out 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 a tray, after which it is frozen.

After a few hours, 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 become bitter after defrosting and cooking. Pre-boiling before freezing will help eliminate the unpleasant aftertaste.

Freshly picked chanterelles are sorted, debris removed, and washed in running water. After this, they are cut into slices, placed in a pan, and filled with running water.

Add some salt to the container with mushrooms, put it on the fire, bring to a boil, and boil for 15-20 minutes.

Place the boiled specimens in a colander, quickly cool in running water, and place on a napkin or towel to dry.

The final procedure is to pack the mushrooms into containers, plastic bags, and place them in the freezer.

Chanterelles frozen in broth

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

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

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

If you need to prepare gravy or a first course, there is no need to defrost the chanterelles. The briquette is placed in boiling water and the dish is cooked according to the recipe. When it becomes necessary to completely defrost a product, do it at room temperature. Do not process it in hot water or microwave.

Why are mushrooms bitter, and how to get rid of this bitterness? Mushroom pickers claim that many types of mushrooms that grow in nature initially have a bitter taste. To remove bitterness, mushrooms must be properly processed and cooked correctly; only then can you get truly tasty mushroom dishes.

Collecting the right mushrooms

Many edible and conditionally edible mushrooms have poisonous analogues, or false mushrooms - false honey mushrooms, false chanterelles, boletus, champignons, and even false porcini mushrooms, considered royal.

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

For example, gall mushroom, or bitterling, is not edible, although in appearance it can easily be mistaken for boletus, boletus or porcini mushroom. Cooking bitters only enhances the bitterness.

Experienced mushroom pickers warn that even one poisonous and bitter mushroom can ruin the entire 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 - when cut, the poisonous mushroom turns blue, while its edible counterpart turns red.

Bitterness is noted in milk mushrooms - milk mushrooms, travelers, chanterelles, volnushki, podtopolniks, white mushrooms, valuevs 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 aftertaste that is not so easy to remove.

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

Mushrooms will be bitter in polluted areas; everyone knows that they, like a sponge, absorb everything that is in the air, soil and water. You cannot even collect edible mushrooms growing along roads, near large industrial enterprises, landfills and other pollutants. You only need to cut mushrooms 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 or means to remove bitterness. The collected mushrooms should be cleaned, divided by variety, and each type should be soaked or boiled separately. For russula, the colored film must be removed from the cap.

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

Both soaking and boiling mushrooms is a long process. Soaking lasts two days, with water changes 2-3 times a day. At the same time, you can taste the mushrooms - for some, the bitterness disappears earlier. If it is no longer there, 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. 1 liter of water will require 10 grams of salt; it absorbs bitter substances well. Place the container with soaked mushrooms in a dark, cool place so that they do not spoil.

The soaking time varies for different mushrooms. So, russula and saffron milk caps are not soaked at all, white milk mushrooms and milk caps are soaked for 1-1.5 days. Seryanka, valui, gladysha, black milk mushrooms, podoreshnik, whitefish, violins are soaked for two to five days. Moreover, in each area, in different weather conditions, the soaking time is also different, so you should listen to the advice of local mushroom pickers.

Boil the mushrooms several times for 15-20 minutes, changing the water. You can also taste them during the process, and continue boiling until the taste becomes normal. Generally, boiling removes bitterness faster than steeping.

If 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 also spray them with citric acid, but is it worth the risk?

The 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 the bitterness. After 15 hours, they are washed again and tasted.

The milk mushrooms are boiled several times, replacing the water. They need to be boiled until the water remains clear, this will indicate that the bitterness has disappeared.

Bitter mushrooms can ruin the taste of the dish!

What to do with over-salted mushrooms?

If you over-salted mushrooms and only noticed it in winter, no problem. Over-salted mushrooms are soaked in clean cold water for 2 hours, changing the water every 30 minutes. After which it is served with onions and vegetable oil. An excellent addition to over-salted mushrooms would be boiled potatoes.

Over-salted mushrooms can be used to cook soup with foods that will remove excess salt - carrots, rice, pearl barley, sour cream. In this case, the soup itself should not be salted.

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

Over-salted mushrooms with boiled rice will be an excellent filling for pies.

Over-salted mushrooms are used to make a sauce for boiled pasta, with onions and carrots fried until golden brown.

Over-salted pickled mushrooms are used for salads and vinaigrettes, instead of pickled cucumbers or zucchini.

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

If bitterness remains in the salted mushrooms, this indicates that they were not properly prepared for pickling. There is no way to fix this anymore. Eating or not eating such mushrooms is voluntary. You can try to correct their taste by soaking them in clean water.

You shouldn’t over-salt 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 have an unpleasant odor. This is wrong. For example, such dangerous mushrooms as panther fly agaric, toadstool or poisonous roseate have neither taste nor particular smell. And false mushrooms cannot be distinguished from real ones by appearance.

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

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

When poisoning with mushrooms, the following symptoms appear: nausea, abdominal pain, diarrhea, vomiting, weakness, and agitation. If they appear, you need to call an ambulance, but in the meantime, do a gastric lavage with water and potassium permanganate and a cleansing enema. Drink salted water.

For example, gall mushroom, or bitterling, is not edible, although in appearance it can easily be mistaken for boletus, boletus or porcini mushroom. Cooking bitters only enhances the bitterness.

Bitterness is noted in milk mushrooms - milk mushrooms, travelers, chanterelles, volnushki, podtopolniks, white mushrooms, valuevs and some other edible mushrooms.

Some mushrooms are naturally bitter!

Processing methods

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

Boil the mushrooms several times for minutes, changing the water. You can also taste them during the process and continue boiling until the taste becomes normal. Generally, boiling removes bitterness faster than steeping.

If 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 also spray them with citric acid, but is it worth the risk?

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

The milk mushrooms are boiled several times, replacing the water. They need to be boiled until the water remains clear, this will indicate that the bitterness has disappeared.

Bitter mushrooms can ruin the taste of the dish!

What to do with over-salted mushrooms?

Over-salted mushrooms can be used to cook soup with foods that will remove excess salt - carrots, rice, pearl barley, sour cream. In this case, the soup itself should not be salted.

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

Over-salted mushrooms with boiled rice will be an excellent filling for pies.

Over-salted mushrooms are used to make a sauce for boiled pasta, with onions and carrots fried until golden brown.

Over-salted pickled mushrooms are used for salads and vinaigrettes, instead of pickled cucumbers or zucchini.

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

You shouldn’t over-salt 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.

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

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

Why chanterelles are bitter and how to get rid of this problem

Why do chanterelles taste bitter after freezing and what should you do if the mushrooms are bitter when defrosted?

Mushrooms are cleared of forest debris, soil or sand and immediately cut off rotten areas.
Wash thoroughly in plenty of 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 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 simmered 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 the 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 fully straightened their caps. Such fruiting bodies have practically no bitter taste and contain more nutrients and vitamins in their composition than overripe ones.

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?

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.

However, do not forget about an important factor that 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?

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.

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 in butter with the addition of onions fried in sugar.

Why are dried chanterelles bitter and how can mushrooms be rid of this deficiency?

The first option is to soak the chanterelles in cold water with added 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.

The second option is to pour warm milk over the mushrooms so that they completely cover the product and leave for 2-3 hours.

Why do mushrooms taste bitter after frying?

Potatoes with mushrooms in the oven: recipe from Maria Kulikova. Mushrooms

Potato casserole with mushrooms: proven recipe

mushrooms. Cooking

Nowadays fresh mushrooms are often sold, which is why a number of questions have arisen: Oyster mushrooms 1. what do they look like? 2. Do they only need to be washed or also cleaned? 3. how do you prepare them? Champignons - do they need to be peeled or just washed?

Cook (fry) for no more than 10 minutes, otherwise they, like squid, will become rubbery. Before frying, I cut them, pour boiling water over them, and drain them after a short time. As a result, they lose some of the water that comes out of them when frying, so frying becomes easier.

500 g potatoes,

2 tbsp. rast. oils,

3 tbsp. l. vegetable oil,

vinegar or lemon juice to taste,

200 g fried mushrooms,

1 cup mushroom broth or milk,

2 tbsp. butter,

1 glass of sour cream,

1 tbsp. l grated cheese,

Cut the meat into strips, mix with mushrooms, pour in the sauce, put in a bowl, sprinkle with grated cheese, bake in the oven for minutes.

1 cup pickled or boiled oyster mushrooms,

green or onions,

200 g boiled potatoes,

1 salted or pickled cucumber,

2-3 tbsp. l. vegetable oil,

salt, sugar, mustard

500 g tomato sauce,

1 tbsp. vegetable oil,

1/2 cup sour cream,

parsley and dill,

salt, pepper, butter.

800 g boiled potatoes,

2 tbsp. l. butter or sour cream,

2-3 tbsp. chopped greens,

2 slices of white bread,

0.5 glasses of milk,

1-2 cloves of garlic,

3-4 tbsp. l. breadcrumbs or flour,

1 tbsp. mayonnaise, salt, spices to taste.

2 sweet peppers,

2 tbsp. vegetable oil,

1 clove of garlic

cumin, ground black pepper, coriander, salt.

1 kg fresh cabbage,

1 pickled cucumber,

2 tsp. tomato paste,

1 tsp vinegar essence 70%,

peppercorns - 20 pieces.

listen, are boletus false? About yours, about your girl’s

Otherwise, I’m in mushrooms, like a pig in oranges.. And although I bought these butters at the grocery store, I’m still kind of scared.. 🙂 I ate 2 servings, with potatoes and sour cream. And now my mouth feels somehow bitter (or I’ve already thought of it)

The real ones have a spongy bottom of the cap (like a foam sponge), while the false ones have a lamellar bottom.

Cookies - mushrooms. Cooking

Learn how to make them. Recently I saw the very end of the relish and these mushrooms appeared in the frame. So I remembered my childhood! How to make them? Or do you need a special mold?

butter (margarine) – 320 g

granulated sugar – 1 tbsp. + 8 tbsp. l.

powdered sugar – 100 g

cocoa – 2 tbsp. l. or chocolate – 50 g

Lubrication. Beat 1.5 egg whites with powdered sugar until thick.

Then the caps are connected to the stems using this lubricant and placed on the cap in the egg wells (preferably plastic) or on the table around the plates, allowed to dry for 1 hour (check by holding the stem: if it does not fall off, you can roll it in poppy seeds) .

Poppy syrup. 4 tbsp. l. granulated sugar diluted with two tablespoons of water. Take the mushroom by the cap, dip the stem in the syrup, let it drain and dip in poppy seeds. Place on a hat in the egg wells or on the table around the plates and leave to dry until the morning.

The next day, paint the hats. Glaze: take sugar syrup, add cocoa or chocolate and boil. Dip the hat into the glaze and place on a wire rack to dry (allow excess to drip off).

From this quantity of products 120 mushrooms are obtained.

Learn how to salt and marinate mushrooms. Cooking

I love picking mushrooms, but I haven’t learned how to preserve them. At the market, I buy lick-your-own finger-licking-ready marinated fingers from my granny. Maybe you can give me some recipes. I’m sitting with a whole bucket of boletus boletuses in the Stupinsky district. *** Topic moved from the conference “SP: Gatherings”

About mushrooms. Cooking

Are there false white milk mushrooms?? If yes, then how are the pictures different? Look at them. We went to the site that my daughter and her husband bought in Kashirka in the spring. They were recruited there. Actually, not only milk mushrooms, but also boletus and 2 boletus mushrooms. Nobody doubts about the latter, but I consider the milk mushrooms to be real, the rest don’t know and are afraid. In the evening I will fry it and try it (I know that I need to add salt, but I can’t wait 2 months) So if anyone knows anything (the presence of poisonous counterparts in milk mushrooms).

“All mushrooms can be eaten, but some only. About yours, about your girl’s

“All mushrooms can be eaten, but some only once in a lifetime??” My child and friends and I had a great walk through the woods over the weekend. Now I have a full pot of boiled nigella mushrooms at home. Tell me how to eat them. Dad says that they need to be soaked for almost 10 days, then salted. It’s better to grow up right away. A friend confidently says that they need to be boiled, then you can fry and eat them and they give a unique taste and aroma. I'm inclined to agree with my friend. my body just the same.

Mushrooms for the winter: recipe from Anita Tsoi. Salted nigella

Singer Anita Tsoi is a very homely housewife; in her microblog she regularly describes what she grows in her garden and what she treats to guests. Today Anita shares a recipe for pickling mushrooms: “I collected nigella mushrooms in the forest and decided to pickle them. Just imagine how delicious it is in winter to enjoy the strong caps of salty nigella, seasoned with onions, sunflower oil and fresh dill, and even with boiled potatoes. The recipe is simple. I prepared nigella in a cold way. To do this, I soaked the mushrooms in.

Special dishes. Cooking

Tell us about your daily dishes that you love and cook often, and most importantly, cook quickly. Our menu often includes macaroni and cheese, cottage cheese casserole with sour cream, fish pie (recipe taken from the conference) and fried potatoes.

Freeze the sorrel. Cooking

Girls, do you think it’s possible to freeze sorrel for the winter? And what will come of it? So in winter, cabbage soup with sorrel is on the hunt. Om-Nom-nom.

So - freeze, don’t be afraid :)

And all winter sorrel cabbage soup. Just like fresh ones and don’t believe anyone who says that frozen sorrel won’t work (there were some), I also stock up on parsley and dill. It is clear that you can buy parsley and dill in winter, but it happens that you don’t have it in the refrigerator.

And another question about frying chanterelles - don’t laugh! Cooking

I fry myself potatoes with chanterelles in a rustic, so to speak, style - mushrooms in a heap, when everything is fried more or less - onions, and then potatoes. Grandma fried it like this, the potatoes turned out so steamed. And my husband asks for potatoes with chanterelles so that the potatoes are crispy in pieces. His grandmother made this 🙂 I don’t know how! That is, I tried - fry the potatoes, as soon as the crusts appeared - add mushrooms. But then the mushrooms are somehow “not like that” - elastic, and the potatoes are not saturated with their “spirit”! I'm in a restaurant.

Mushrooms. Cooking

Please tell me how to cook champignons (fresh) and oyster mushrooms (also fresh). Same as regular ones or not?

SOS on how to preserve mushrooms. Cooking

Our nanny, on the way to us, bought mushrooms from the car - porcini mushrooms, boletus mushrooms, etc. I know that by the evening they will all turn wormy. How can I save some of the mushrooms so that she can take them home in the evening and cook them there? Clean it, put it in salt water, or do you still need to cook it? Or can I just put it in the refrigerator (hardly :-)?

they can lie quietly until the evening, and you can even take them out into the loggia instead of putting them in the refrigerator

Why are kefir pancakes flat? Cooking

Tell me, what's wrong? No matter how much I cook pancakes with kefir, they always settle. What's the secret? Ingredients - kefir, flour, soda or baking powder, eggs / or without.

Chanterelle broth. Cooking

Is chanterelle broth good for soup? I boiled the mushrooms and am about to fry them, but the broth remains somewhat uninteresting.

They are immediately fried. And it works out great. Chanterelles, as well as white chanterelles, boletus, boletus, boletus, and honey mushrooms do not require pre-cooking.

Can you use oyster mushrooms as mushrooms? Cooking

For meat in pots, for example. There are no champignons for some reason. And if so, what should I remove from them? And then the champignons are white, but these ones are of some strange color. Or is it better to look at frozen mushrooms? *** Topic moved from the conference “About your own, about your girlish”

frozen chanterelles. Cooking

For God's sake, don't be alarmed, I'm talking about mushrooms:) they lie in wild quantities in the freezer and there's nothing you can do with them other than fry them. And someone can even give me recipes for frying, otherwise they are always bitter for me:(:(:

Please teach me how to cook delicious chicken.

What to marinate in, how to bake-cook-grill. Tricks. Thank you. P.S.: and turkey too. *** Topic moved from blogs *** Topic moved from the conference “SP: Gatherings”

Boil water, add spices, salt and onions. And you throw in fresh breasts, one at a time, and wait for it to boil. Pieces 5-6. Cook for the last 3 minutes after boiling, close the lid, turn off. They cook for three hours in hot broth. Do not remove until eaten. Very tender, juicy.

This time Kamis added the spices for the salad. I recommend!

How to start cooking healthy food? List of ingredients.

For example, sesame oil is useful for women with hormonal imbalance, but is not recommended for varicose veins and high blood clotting, and pumpkin oil is a real champion in zinc and selenium content, but cannot withstand high temperatures at all. It is better to avoid frying in vegetable oil. Healthy unsaturated fats oxidize when heated and create free radicals that destroy cells in the nervous system and other organs. It is better to use ghee or coconut oil for frying - or better yet, both. These are saturated fats that do not oxidize when heated. As for coconut oil, buy only or.

Yes, I’m just bragging like that :)). About yours, about your girl’s

Last Saturday we went mushroom picking. To make sure they went. And they went, but not very actively yet :) The result was three jars of pickled whites and an even larger frying pan of fried whites, boletus and aspen mushrooms, which they ate for two days. The potatoes were separate. We'll go again this weekend :) Mom from the forest closest to the dacha, where crowds walk, brings two or three white ones every day.

The healthiest vegetables and mushrooms are white. Healthy eating

Let's go mushroom picking. Mushrooms

Alien from the East Where kombucha came from is not known for certain, but there are a number of hypotheses on this topic. According to one version, he entered Russia from Ceylon, according to another - from Japan, during the Russo-Japanese War, but, having appeared, he firmly established himself on the territory of Russia and enjoys constant popularity to this day. It has now been scientifically proven why Russian people suddenly became imbued with such ardent love for an amoeba-like creature living in an unchanging three-liter jar on the window. The widespread and constant use of kombucha as a refreshing drink led to the fact that scientists became interested in it, and in the twenties of the last century, scientific works were published on the topic of its beneficial properties. The list of medicinal properties of kombucha is impressive. It has been proven that tea kvass has antibacterial properties.

Mushroom recipes: 2 soups and 2 appetizers. White, chanterelles.

The original recipes with mushrooms that we offer today are suitable for both avid mushroom pickers, for whom the autumn season has just begun, and simply lovers of these gifts of nature. The result of a walk in the forest or a trip to the market will be a soup made from porcini mushrooms, and dishes with chanterelles and champignon caps can be prepared all year round - these mushrooms are now available in supermarkets. Stuffed champignon caps Stuffed mushroom caps -.

You will need: forest mushrooms (boletus, porcini mushrooms) 300 g dried porcini mushrooms 10 g millet 100 g bay leaf 2 pcs. allspice peas 3 pcs. medium carrots 1 pc. onions 1 pc. vegetable oil for frying 2 tbsp. l. coarse salt 2 tsp. freshly ground black pepper 2 pinches dill 3 sprigs Wash and clean fresh mushrooms. Fill with cold salted water and leave for 10 minutes. Drain and rinse with cold running water. Cut into medium pieces. Place in a saucepan, add a small amount of salted water and bring to a boil, cook for 3-4 minutes and drain. Wash the mushrooms again. Dried white.

Fresh mushrooms - 4 delicious recipes: soup, hot dishes and pies!

Mushroom recipes for a delicious autumn dinner.

Picking mushrooms in October. Mushrooms

Few people are not attracted to the nearby forest in October.

It couldn't be simpler. Blanks | Royal mushrooms

L. salt per 2 liters of water). Keep covered for 5-7 days, then put in a cool place. Royal mushrooms It is best to salt lamellar mushrooms - saffron milk caps, volnushki, svinushki, milk mushrooms, russula, chanterelles, valui, honey mushrooms, bitter mushrooms, etc. There are two methods of salting. When hot, the mushrooms are first blanched, drained in a colander, placed in a bowl, spices are added and sprinkled with salt. With the cold method, the mushrooms are soaked in cold water for 2-3 days, changing it many times to remove the milky juice, then they are placed to the brim in a prepared bowl with their stems up and sprinkled with salt. Spices and seasonings are placed at the bottom, in the middle and on top: garlic, pepper, dill, horseradish leaf, blackcurrant leaf, bay leaf, allspice, nail.

For mushrooms. Active leisure

I don't want to think about anything. Dissolve in this forest round dance and rejoice, like a child, at this long-awaited and unexpected, but so desired and necessary meeting. Processing mushrooms at home You need to process mushrooms as soon as you get home, while they are still fresh. They should be thoroughly cleaned, cut for drying, prepared for canning or for frying, stewing or boiling. Peeled and chopped fresh mushrooms can be stored in the refrigerator, but they should be cooked and eaten immediately as soon as they are removed from the refrigerator. Mushroom recipes Porcini mushrooms with tomatoes 500 g porcini mushrooms, 3 fresh tomatoes, 2 tablespoons vegetable oil, 1 onion, 2

3 cloves of garlic, 2 tablespoons.

Time for mushroom eaters. Mushrooms

Champignons and oyster mushrooms are also good. But can they compare with real boletus or forest mushrooms? It’s even pleasant to sort through them - where the leaf sticks, where the needle is. And the smell.

Mushrooms or vegetables? Healthy food | Why are vegetables healthy?

In the warm season, when nature comes to life, you want to diversify your diet and pamper yourself and your loved ones with seasonal products. Among such products in summer and autumn are mushrooms. But they are not safe for the baby.

The whole family will enjoy mushrooms! Active leisure

Mushrooms smell of ammonia when fried. Mushrooms. Cooking

Mushrooms smell of ammonia when fried. Cultivated mushrooms. This, girls, is a throw away, huh??

Save the mushrooms! Cooking

I froze a bunch of honey mushrooms I collected with my own hands, but didn’t boil them, but simply stuffed them into bags (I wanted the best, that they were fresh). Over the weekend I tried to cook them, they are bitter:(. I was told that they can no longer be saved;(Or somehow you can remove this bitterness. I boiled them in several waters and poured sour cream on them, all to no avail, I just threw them away :)

If not, you can look at them carefully and try to determine whether all the mushrooms are the right ones (if you are good at mushrooms).

I would throw everything away.

After picking, I always sort out the mushrooms myself (and for my husband too) - who knows what he picked there

Stomatal fungi. Cooking

I fried oyster mushrooms (I bought them frozen). Some kind of bitter taste. Is this how it should be? This is the first time I have bought these mushrooms. I added sour cream to dilute the bitterness, but it didn’t help much.

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In general, in order for the mushrooms to be salted, they need to be allowed to stand for a month or a month and a half. But if you have already opened a jar of mushrooms and they are bitter, then you can try to slightly correct the taste. To do this, remove the mushrooms from the jar and rinse with cold water. Let it drain and place in a deep plate, add chopped onion, vinegar and sunflower oil. Mix everything and serve like a mushroom salad. Onions, vinegar and sunflower oil will remove the bitterness.

Almost all mushrooms that are used for pickling require soaking, and not nominally, but thoroughly: the water must be drained several times. This is done for several important reasons; I think it makes no sense to list them all; housewives already know this. But I will still voice one reason: soaking reduces bitterness. Yes, yes, insufficiently soaked mushrooms will most likely taste bitter. It's not dangerous, but it's not very tasty.

Lamellar mushrooms are usually salted. These are milk mushrooms, saffron milk caps, svinushki, white mushrooms, and volushki. All mushrooms, except saffron milk caps, must be soaked before salting, and milk mushrooms for 2-3 days, changing the water to remove bitterness. Volnushki and whitefish can be soaked for less than a day. You can boil the mushrooms before salting, but then the forest smell and taste of the mushrooms are lost. Soaking salted mushrooms to reduce bitterness is no longer useful. They are best used for preparing fillings for dumplings, pies, and pies. To do this, fry the mushrooms in oil with onions and mix with mashed potatoes. You can add mushrooms to cabbage soup made from sauerkraut, or to solyanka with cabbage and potatoes.

Since you did not indicate which mushrooms are bitter, I dare to assume that these are salted milk mushrooms. Salted milk mushrooms can taste bitter for only one reason: if they are not soaked enough before salting.

Before salting, you must soak the milk mushrooms for several days, changing the water periodically so that the mushrooms do not ferment.

If the milk mushrooms are poorly soaked, then you won’t be able to completely remove the bitterness, but you can mask it a little.

Wash the milk mushrooms and add onion, sunflower oil and vinegar to them, this will slightly hide the bitterness.

Salted mushrooms can taste bitter for only one reason. Before salting, they were not soaked long enough, or the water was not changed frequently. If this happens, then unfortunately the ready-made salted mushrooms will be bitter. It's not very tasty and not everyone likes it. Before serving, you can season it with lemon juice or apple cider vinegar in addition to onions and sunflower oil. This will add a pleasant sourness and neutralize the bitter note. Before adding the onions to the mushrooms, marinate them for about twenty minutes, sprinkle with sugar and lemon juice.

To prevent salted mushrooms from becoming bitter, they must be thoroughly cleaned and pre-soaked in cold water for at least a day, and the water must be changed periodically. During cooking, the water after boiling should also be drained, and then cook the mushrooms until tender. Perhaps the salted mushrooms are bitter due to improper preservation (at high temperatures, high humidity, exposure to sunlight, etc.)

Why are salted milk mushrooms bitter?

When preparing milk mushrooms for future use, in particular salting them, most housewives cannot even imagine that the delicacy prepared for future use will not be exactly as expected!

It often happens that salted milk mushrooms are bitter, which significantly spoils the taste of the salted product and the dishes in which such mushrooms are used. Why is this happening? Let's look at the reasons why salted milk mushrooms may taste bitter.

First of all, it must be said that milk mushrooms are considered almost the most bitter mushrooms. That is why, before salting or any other processing, milk mushrooms need to be well and thoroughly cleaned, and then soaked in fresh water. Soaking should take at least three days, and the water should be replaced twice a day.

At the same time, all the bitterness from the mushrooms will not go away. During the cooking period (and before salting milk mushrooms, they must be boiled), you will need to drain the water twice after boiling, and only then cook the mushrooms until fully cooked. And that is not all! It is not recommended to eat salted milk mushrooms for the first month after salting; during this period they will definitely taste bitter!

Based on everything, we can identify several reasons why salted milk mushrooms not only can, but will definitely taste bitter:

The milk mushrooms are not properly cleaned. If particles of foliage or even soil remain on the mushrooms after cleaning, this will give the product bitterness.
The milk mushrooms are not soaked enough, and therefore most of the bitterness has not left them.
The technology for salting milk mushrooms has been violated. They were cooked incorrectly or the necessary spices were not added to them, because many additional ingredients or additives significantly change the taste of any mushrooms.
The salted milk mushrooms were not stored correctly. After processing, the containers with mushrooms were left in the sun, or perhaps the storage temperature and humidity were too high.
The jar of mushrooms was not yet “cooked” enough after salting, and the restless owners, without waiting for the required period, opened it too early.
Well, the last reason for the bitterness of salted milk mushrooms may be their wrong place of growth. It often happens that city residents collect mushrooms where they should never be collected, these could be areas under the highway or places where chemicals are dumped, etc. Such milk mushrooms should not be eaten at all!

If milk mushrooms are bitter for natural reasons, and not because they are gone, you can fry them and add spices, some of the bitterness can be drowned out.

There is absolutely no need to boil milk mushrooms for pickling.
It is quite good to salt them cold.
And so that they do not become bitter, they were really soaked at all times -
Soak for three days, changing the water twice. -morning and evening, while changing the water I add a pinch of salt, then they will not taste bitter, then salt them cold
if you want to taste them quickly, then after soaking you can boil them, that is, pickle them hot
then they are salted for 3-4 days with dill, garlic, horseradish and black currant leaves
______________________________________________________
You can boil for at least 15 minutes and refill with new brine. Leave in it for at least a day.

Secrets of salting milk mushrooms
- You cannot salt or pickle very old mushrooms that have “rust” stains.
- You cannot salt wormy mushrooms or mushrooms with insects.
- Do not salt mushrooms without soaking them, they will be very bitter, even if you boil them 2-3 times. Be sure to soak the milk mushrooms, changing the water to clean water every 3-4 hours. Many people recommend doing this for 2-3 days. But if it’s hot, the water with mushrooms quickly deteriorates and begins to smell and foam. - Therefore, it is better to soak the mushrooms from a day to a day and a half, that is, 1 night and 2 days. To make the mushrooms lose their bitterness faster, you can soak them every 2 hours. Soaked milk mushrooms will lose their bitterness, and you will get an excellent snack.
— It is better to salt milk mushrooms in an enamel bowl that does not have rust or cracks, in a ceramic barrel, a wooden barrel or in a glass container.
— After you take a portion of mushrooms out of the dish, rinse them and wash the rag and pressure each time.
- Milk mushrooms can be salted and pickled, rolled into jars for the winter.

Salted milk mushrooms according to the classic recipe

Ingredients:
Milk mushrooms – 5 kg,
Cherry leaves – 10 pcs.,
Horseradish leaves – 2 pcs.,
Currant leaves – 10 pcs.,
Dry dill caps (umbrellas) – 2-3 pcs.,
Coarse salt – 150 g.

How to salt milk mushrooms:

Soak the mushrooms, changing the water to clean water, until the mushrooms no longer taste bitter. Place cherry, currant leaves and part of the dill on the bottom of the dish. Place mushrooms in one row, caps down. After the first round, salt the mushrooms, calculating so that for 1 kg. mushrooms you need 30 g of salt (1 tablespoon without top). Then continue adding mushrooms with salt, adding a little dry dill.
Cover the last layer with horseradish leaves and cover with a clean cloth on top. Place a plate of a suitable size and a little pressure, for example, you can wash (boil) a stone and place it on the plate. The dishes with mushrooms should be placed in a cold place (basement, cellar or refrigerator). The mushrooms will be ready to eat in 40 days.

Salted milk mushrooms are considered the best snack, but now not everyone has a basement or cellar. Therefore, many began to pickle milk mushrooms. Those who have already tried this know that pickled milk mushrooms are no less tasty than salted ones. Pickled milk mushrooms have their advantages: they are easier to store, easier to roll, and they need to be boiled, which eliminates the risk of poisoning.

Ingredients:
Milk mushrooms – 4 kg,
Water – 2 liters,
Salt – 3 tbsp. spoons without top,
Peppercorns – 8-10 pcs.,
Cloves – 5 pcs.,
Dry dill – 2 umbrellas (can be replaced with dry seeds, no more than 1/2 teaspoon),
Vinegar 9% – 120 ml.

How to pickle milk mushrooms:
Be sure to soak the milk mushrooms for a day, changing the water. Pour enough water into a large saucepan. Cook the mushrooms for 12-15 minutes. Then rinse them in a colander under running water. Prepare a marinade from all ingredients except vinegar and add mushrooms to it. Cook for 10 minutes, then pour in the vinegar, cook for another 5 minutes and roll into sterilized, clean jars.

Kira Stoletova

It is often discovered that chanterelles become bitter after freezing. The bitter taste is naturally present in this type of mushroom, but it is often intensified. To prevent such a situation, you need to know the rules for harvesting and storing crops. If the bitterness cannot be removed, everything is corrected during cooking.

Causes of bitterness

There are two reasons why the taste of chanterelles is bitter: errors during harvesting and improper preparation of mushrooms for storage.

Improper harvesting

Chanterelle mushrooms become bitter if they are collected at the wrong time - on dry soil. Also, taste qualities depend on the place of growth. You should not pick mushrooms near highways or large industrial enterprises: they absorb toxic substances. Bitterness is also characteristic of chanterelles that are located near coniferous plants or surrounded by moss.

Inexperienced mushroom pickers may accidentally put false chanterelles in the basket, which have an unpleasant bitter taste. They are distinguished by the bright orange color of their caps (the real ones are deep yellow). The bitter taste quickly spreads to other mushrooms, so you should learn to distinguish edible from poisonous.

Incorrect workpiece

Chanterelles also taste bitter after freezing if they are not processed according to the rules. To prevent this from happening, perform the following actions:

cleaned of debris, cut out rotten areas, discarded low-quality ones;
washed several times;
pour cold salted water;
after 1.5-2 hours, drain and dry.

Manipulations are carried out immediately after collection. If the product sits for a certain time, it will accumulate a lot of toxic substances.

Some housewives prepare mushrooms raw, but then frozen chanterelles taste bitter. To get rid of the unpleasant taste, they are pre-boiled (first 10 minutes, then change the water until cooked). The cooled fruits are placed in sealed containers. They are placed in the freezer in small portions (the product cannot be re-frozen). Frozen cooked mushrooms are more compact than raw ones. This helps save space.

For first courses, mushrooms are frozen along with the broth in which they were boiled. This is a convenient method for future preparation because it does not require defrosting. The briquettes removed from the freezer are immediately thrown into the pan.

Larger chanterelles become bitter after freezing, so you should choose small specimens (the caps should not open). They contain more useful substances.

How to remove bitterness from thawed mushrooms

When Chanterelles taste bitter after freezing, you should try to remove the unpleasant taste. To do this, the mushrooms are defrosted at room temperature or placed in cold water.

If heat treatment was not carried out before freezing, perform the following actions:

soak overnight in cold salted water;
Boil (up to 8 minutes), adding salt or a pinch of citric acid, drain and replace the water.

If the bitter chanterelles were pre-cooked, after defrosting they should be marinated or cooked by adding spices: bay leaf, cloves, peppercorns, dill - or vinegar.

If all the recommendations are followed, and the vegetables give the dish a bitter taste, the reason often lies in low-quality sunflower oil. A product that is burnt during cooking can also give off a bitter taste. In this case, you should add sour cream or mayonnaise to it and simmer for 15 minutes.