Attractive and tasty mushrooms are harvested in summer. A variety of dishes are prepared from them and prepared for the winter.
After harvest, the mushrooms are dried, cooked, frozen and preserved in a variety of ways. Many housewives are amazed that after defrosting their beautiful chanterelles are extremely bitter.
Why is this happening and how to prevent it?
There are only two reasons for the formation in mushrooms bitter taste: inadequate post-harvest processing and harvest errors for long-term storage. If you follow all the recommendations, you can preserve the mushroom dishes for a long time before developing an unpleasant, bitter taste.
Unpleasant bitterness in mushrooms may appear for some reason if the summer turned out to be dry. Chanterelles need a systematic absorption of an adequate amount of water.
Mushrooms have a tendency to absorb harmful toxic substances – this is one of the reasons for the appearance of bitterness in the flesh of the fungus. For this reason, do not indulge in mushroom picking in the vicinity of industrial plants and along roads. Mushrooms growing in coniferous forests also tend to develop a bitter aftertaste.
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Small, young copies are best for freezing. Clean them well, separate the nipples from the hats, and then soak in cold salted water for about two hours. Then you need to rinse them thoroughly, while making sure that all impurities are removed. Before freezing the chanterelles, dry them thoroughly.