Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
Content
Working with mushrooms for novice housewives seems to be very difficult, especially when it comes to a fresh product. Questions arise both on the duration of storage in the freezer, and on heat treatment - or its absence. Is it possible to freeze chanterelles for the winter so that they do not get bitter and keep everything beneficial features?
How to freeze mushrooms for the winter
If you are thinking about harvesting chanterelles, you need to start by studying general rules freezing mushrooms. Professionals advise to take into account that:
- To preserve the raw product, process it as quickly as possible, and not after a week of storage. It is best to collect and immediately start working with mushrooms. So the preparation will be tastier and safer.
- All mushrooms must be washed before any processing, and then sorted out. Soak for an hour and a half, rinse, examine in order to select spoiled, damaged. Broken before freezing, it is better to fry or boil, and whole ones can be left raw.
- After washing, the mushrooms must be dried well so that the moisture that they absorb does not turn into ice later.
- Soaking the product for a long time is not worth it - pour and clean immediately.
- Drying is long, it can take 4-5 hours, but it cannot be neglected.
- For long-term storage, the product can be salted before freezing.
- Large mushrooms must be cut into thick plates.
If you do not know how to freeze chanterelles for the winter, use the following instructions:
- Sort, remove debris, fill with cold water for a couple of minutes.
- Rinse, carefully cleaning the hat from the back. Pour into a colander.
- After drying, divide the product into 2 groups according to the integrity of the mushrooms.
- Large, undamaged mushrooms are laid out on a flat surface, tightened with foil, put in the freezer. After a few hours, they are poured into a bag.
- Broken or lost attractive appearance specimens are boiled or fried, cooled and packaged in plastic containers.
Is it possible to freeze fresh chanterelles
This mushroom is very loved because worms rarely start in it, and after drying and grinding, it can save you from helminthiasis. Most housewives make canned preparations: pickle or salt, because they don’t understand how to freeze chanterelle mushrooms for the winter and whether this can be done without boiling them first. Professionals assure that a fresh product is not dangerous if you remember important points:
- It is desirable to process chanterelles within 18 hours. It is best to collect them in the morning, and cook them in the afternoon, since the shelf life of fresh mushrooms is only a day; and they are becoming less and less safe by the hour.
- If a break is required between the moment of collection and the start of work, pour the mushrooms into a saucepan and refrigerate. Never keep them warm.
Boiled chanterelles for the winter
The most reliable way to prepare the product is freezing after preliminary boiling. So it will not change the taste during storage. Most housewives like this algorithm for subsequent time savings: the mushrooms will only have to be thawed, fried or stewed for a few minutes, and you can eat. Follow these tips:
- You can boil chanterelles for harvesting for the winter according to any recipe, except for those that create broth: you need to keep the taste and aroma inside the mushroom, and not give it to the water.
- If the chanterelles go to the soup in winter, you can freeze them with liquid, pour them into an airtight container.
How much to cook mushrooms
According to professionals, the period of stay of chanterelles in hot water should not exceed 20 minutes, if after that you are going to freeze them. Taking into account defrosting and additional heat treatment of the workpiece, the total cooking time will increase, so the mushrooms may become tasteless or "rubber" in consistency. How to freeze chanterelles for the winter by boiling them:
- The classic way is a short heat treatment: hold in boiling water for 5 minutes. Chop the mushrooms first so they cook faster.
- For broths and stewing, the product is boiled at high power for longer - 10-12 minutes, adding salt to the water.
- After cooking, be sure to get rid of moisture if the mushrooms do not go to the soup.
Fried chanterelles frozen
This is the best way to get the finished product under time pressure. Some housewives make a classic semi-finished product according to their favorite recipe, while professionals advise resorting to the standard scheme:
- Chanterelles are washed, spread on a towel, dried for about an hour.
- Heat a frying pan with oil, fry the sliced \u200b\u200bpieces until the moisture leaves them. The approximate duration of this stage is 15-20 minutes.
- Fried chanterelles are cooled, then removed in bags / containers.
How long can you store frozen mushrooms in the freezer
The length of time during which chanterelles will be safe for your health depends on the method of freezing them (raw, fried, stewed) and storage conditions:
- The maximum stay of fresh chanterelles in the freezer is a year.
- The boiled product can be stored for 3 months.
- It is advisable to freeze fried mushrooms only for a month (they will not survive until winter).
Prolongation of these periods reduces the nutritional value of the product, although the WHO claims that if the temperature is kept below -20 degrees, the mushrooms receive an unlimited lifespan. Most housewives keep them until next summer. However, please note that.
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 in 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.
- Wash thoroughly in in large numbers water by 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 made into soup 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 its composition than overripe.
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, idiosyncrasy 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 preliminary soaking of 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 on butter with the addition of fried onion.
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 below will help you get rid of dried mushrooms from 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.
Recently, many housewives, in order to save their own time and increase the volume of mushrooms harvested for future use, try to freeze some of them. It turns out to freeze almost all mushrooms, including chanterelles, while this process retains, in principle, a sufficient amount of useful substances in these mushrooms, but for some reason, often when serving dishes prepared using frozen chanterelles, hostesses, unfortunately, understand that mushrooms are bitter for some reason! What could cause the bitterness of frozen chanterelles? How to avoid such a phenomenon?
It turns out that the natural feature of chanterelles is just their bitterness, which manifests itself even more after freezing the product. To remove the bitterness, it is recommended to soak the mushrooms in clean water for several hours before freezing, and then boil in salty water, and the first water after boiling must be immediately drained. If the boiling procedure is performed incorrectly, then the bitterness of the chanterelles will certainly be felt.
Is it possible to remove or at least reduce the bitterness of frozen chanterelles?
According to the experience of the housewives, it is safe to say that most of the bitterness will go away if, immediately after defrosting, the chanterelles are washed with cold water, then fried in vegetable oil, and finally add a small amount of vinegar and all kinds of spices. Part of this procedure really neutralizes the taste of bitterness, and part simply veils.
You can first boil the chanterelles before frying, pouring water on them several times, and then fry and add to the preparation of the main dish, but it is difficult to deal with this issue. Since the so-called "bitterness" is mainly in frozen chanterelles, of course, if the whole freezing procedure is performed correctly, only those people who rarely eat these mushrooms feel it.
Those who periodically include this variety of mushrooms in their diet, consuming them after freezing, do not feel any bitterness. They just get used to this specific taste, which is not so unpleasant!
This all applies to correctly frozen chanterelles, the freezing technology of which was fully maintained. However, if you have even the slightest suspicion that the mushrooms were not stored or frozen correctly, then it is better to refuse such chanterelles and not use them in cooking! Such products can even cause poisoning.
These mushrooms have an excellent taste on their own, but dishes with them can be prepared simply unsurpassed. However, many people complain about the bitterness in these mushrooms. Even those who know well how to properly cook chanterelles so that they do not taste bitter do not always succeed. But this is not a reason to deny yourself the pleasure and enjoy these delicious mushrooms. Therefore, here we will talk about where the bitterness comes from, and how to cook chanterelle mushrooms so that they do not taste bitter.
How to cook chanterelles so as not to be bitter
If you know how to cook chanterelles so that they do not taste bitter, you will not have to throw away such a valuable product in every sense. There are several ways to remove bitterness from these mushrooms:
- So that the chanterelles are not bitter, it is necessary to soak them before cooking in cold water for 3-4 hours. And after that, the mushrooms must be boiled for several minutes, changing the salted water twice.
- Before cooking chanterelles, so as not to be bitter, they can be dried in the oven. Together with the evaporated moisture, bitterness will also leave the mushroom.
- Before cooking chanterelles, so as not to be bitter, many soak them in milk. For some reason, some believe that not only the liver, but also mushrooms can be soaked in milk. Like it or not, but milk will not cause harm, well, except that it simply does not affect the mushrooms in any way.
- The bitterness from thawed mushrooms can go away during the process of boiling and frying chanterelles, if at the end of cooking you add a little vinegar and spices to them. This must be done carefully, as chanterelles are not only edible, but also poisonous. Bitterness is a sign of a false chanterelle.
- You can not collect chanterelles on hot summer days or after a long heat wave. As already mentioned, during this period, chanterelles are dangerous to health, so you can not eat them.
How to freeze chanterelles so that they do not get bitter
Before you freeze or cook thawed chanterelles so that they do not taste bitter, you should follow a few rules:
- Remove sand and debris from mushrooms.
- Cut off the bottom edge of the mushroom stem.
- Wash thoroughly by changing the water several times.
- Soak in cold water for 2-3 hours.
- If you freeze boiled mushrooms, it is better to cook in salted water.
- You can pre-boil the chanterelles and freeze them in the broth.
- After thawing, the chanterelles should be washed under running water.
- You can not store chanterelles in the freezer for more than 3 months.
Description
Frozen chanterelles- this is an excellent preparation for the winter, with which you can cook soups, salads and snacks even in the cold season, just by defrosting the required amount of mushrooms. In our recipe step by step photos you can learn how to freeze fresh food in the freezer for future use.
Any hostess can freeze boiled products in order to quickly prepare delicious mushroom dishes after defrosting. However, it is necessary to freeze foods correctly so that their shelf life in the freezer is longer..
Sometimes you may encounter such a problem as bitter mushrooms. After defrosting, chanterelles are often bitter, and most hostesses do not know what to do with it and simply throw away food. There are several reasons why this happens. Firstly, if you freeze mushrooms incorrectly, they will most likely taste bitter. To avoid this, before freezing, the ingredients should be thoroughly washed and soaked in cold water for at least two hours. For reliability, you can do this twice. Secondly, a lot depends on the time of harvest. If you have been picking mushrooms during a drought, when there has been no rain for a month or more, they will most likely be bitter even if soaked in water.
It is rather problematic to remove the bitterness of chanterelles; after defrosting, you can put them in boiling water for twenty minutes, adding a little salt and citric acid to the water. This method will help to ensure that the mushrooms do not taste bitter in ready-made dishes.
We suggest you read our simple recipe with step by step photos to learn how to freeze boiled chanterelles for the winter at home. You will learn how to do it best, how long to store food, and how to defrost it properly.