How I make the world's most delicious mushroom soup. ^ ____ ^

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

So. Theory:

What's the most important thing about mushroom soup? It is his ASTRINGENCY... The taste of forest boletus, the aroma of an 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 already turn yellow, but not yet blotchy from old age. I pick mushrooms myself, and we use young boletus only for freezing, for stews and casseroles, but for soup we dry perfect 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 is clear - too young mushrooms are beautiful, of course, but they do not give a good and tart one, probably too old - they creep like slugs, and are generally not useful .. :-)

Further. BALANCE. We need to make the combination "astringency-sweetness-creamy" - balanced and harmonious; if any of the flavors are overweight, the rest of the flavors will be lost. We will put the astringency into the soup with the mushrooms themselves and the roasted noodles. Sweetness - fried carrots and sweet onions. Creamy - delicate processed cheese and a slice of butter. If there is a preponderance of the first, the soup will taste bitter. If the preponderance of the second, an unpleasant carrot flavor will come out. If the third - the first two tastes are completely lost. Therefore, when I cook, I do not put everything in at once, but add the ingredients little by little, constantly trying and reporting the product as needed.

I also pay attention to size ratio of ingredients... I use rather large pieces of mushrooms, and large pieces of potatoes, but finely chopped onions and finely chopped 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 pleasure ... ^ __ ^

What we need for the soup:

Dried porcini mushrooms of medium ripeness.

Sweet onions and carrots.

Noodles, thin (cobweb) or flat.

Potato.

Nice, delicate processed cheese. No flavors (mushrooms, ham, etc.)

A piece of butter.

Seasonings: classic bay leaves and black peppercorns.

The recipe is step by step.

1. Rinse and soak porcini mushrooms for a day.

2. Damp 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 not enough mushrooms .... Cook for about half an hour.

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

Prepare onions, carrots and potatoes. Fry onions and carrots until golden brown, and cut the potatoes into pieces.

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

5. At the end add processed cheese, in moderation. It is good to do this by adding slice and trying. You just need to add creaminess, without turning the mushroom soup into milk, which it will look like if you go too far with cheese ... :-) And a piece of butter, after turning off, when the soup stops boiling ...

6. That's it! Pour into bowls, with sour cream and / or herbs ... ^ __ ^ The soup is non-photogenic, but very tasty!

White mushroom, which is also called boletus, is one of the most coveted trophies of all lovers of "quiet hunting". It belongs to the tubular edible mushrooms of the first or highest category (depending on the classification system) and is often referred to as the "king of the mushroom world." Possesses high gastronomic qualities and is used in various forms. We love it fried, boiled, dried, suitable for making mushroom powder, it can be salted, pickled and so on. It is also used in folk medicine, as it has anti-tumor properties. But sometimes it happens that mushroom pickers are faced with the problem of boletus bitterness, which can significantly spoil the dish. In fact, bitterness is unusual for porcini mushrooms, and if this taste property is found, the mushrooms need to be thrown out so as not to risk their health.

The main reasons for the bitterness of boletus

• A double mushroom was caught in the common basket. This, as a rule, is the overwhelming reason for the possible occurrence of bitterness (up to 95%). Most often boletus is confused with a gall fungus, which has a great visual similarity with it. The gall fungus is not poisonous and dangerous for human life and health, but it 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: along the tubular layer (in the gall mushroom - pink, in the boletus - whitish, cream, yellow or green), along the cut (in the gall mushroom, the pulp turns pink, in the boletus it does not change color or slightly blue). In fact, the gall fungus is one of the most harmless counterparts. There are also poisonous specimens, such as the satanic mushroom. In this regard, when collecting mushrooms, it is important to be extremely careful.
• Boletus was prepared in conjunction with other types of mushrooms, in particular with milky, value, violin 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 them, it is also recommended to place them in a separate container.
• Deterioration of the mushroom 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, in order to avoid bitterness, you just need to be more careful with these mushrooms.

Why are mushrooms bitter?

There are many reasons why cooked mushrooms taste bitter. This is the wrong treatment, and the ecology, and the weather. There are many options. If the mushrooms were collected 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 are collected by newcomers - 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 that, although they are edible, require special processing, namely, they need to be soaked for a long time or subjected to repeated cooking.

These are milk mushrooms, including dry milk mushrooms, mushrooms, 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.

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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 mushrooms in the aspen forest. So they were bitter to the point of impossibility. And they soaked and boiled longer than usual, but the bitterness remained. And before that, they collected milk mushrooms in a birch and pine forest, the bitterness disappeared within a day of soaking in cold water.

The same mushrooms have different tastes and bitterness depending on the symbiotic trees.

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Most likely russula were collected.

There are many types of russula that are bitter. Therefore, it is worth knowing which ones are bitter and not taking them.
First of all, these are russula with a bright red, light gray, pink, pale yellow cap. 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 is not bitter, somewhat dryish and have a different color of caps.
In addition, grates, ivanushki and some others can taste bitter. But mushrooms such as forest oyster mushrooms can taste bitter too, but they appear in the fall.

But porcini mushrooms can sometimes be sweetish. They can spoil the dish too.
Bon Appetit!)

Why mushrooms are bitter. Causes.

To the previous answers of mushroom pickers, I will add some useful tips for collecting and processing the harvest of mushrooms. 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 different ways, I want to warn mushroom hunting lovers against mistakes.

1. Never collect "different mushrooms" in one basket. If along the way you come across both bitter lamellar mushrooms and noble spongy mushrooms - put them in separate containers.

2. It should be borne in mind that some edible lamellar mushrooms, such as chernushki, volushki, whites, valui, etc., contain bitter milky juice. Cut mushrooms with milky juice should not be stacked next to boletus, white, etc., since the 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 you plan to use mushrooms only for soup and roast, then it is better not to take bitter plate mushrooms at all, because they are prepared in a fundamentally different way than sweet ones.

4. Bitter lamellar mushrooms are very good in cold salting according to the classic recipe. But they are not recommended to be boiled or fried - they are salted only raw after prolonged soaking in cold water.

Thus, if in the total mass of the collected noble mushrooms (porcini, aspen mushrooms with brown birches, chanterelles, etc.), at least one white hawk or a wave is lost, and then all the mushrooms are in one pan, the bitterness will certainly be felt. This is not fatal, but the roast will have to be considered spoiled))

Mushrooms are precisely such foodstuffs that will not be stored for too long, so they need to be cooked as soon as possible. Dishes with the addition of mushrooms turn out to be very tasty, however, hostesses often face 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, and it does not always help. Even on the first day after harvesting, 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 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 from spoiling. It is customary to dry or canned mushrooms, but in most cases they are simply boiled and served on the table as a side dish, and also added to salads and soups.

In fact, in all mushrooms there is a bitterness that can be easily got rid of, the main thing is to choose the correct and suitable method. Before proceeding with the elimination of unpleasant bitterness, it is necessary to heat the mushrooms: boil them a little to make sure whether 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 still tastes 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 the bitterness. The easiest way is to boil the mushrooms, so it is recommended to boil the mushrooms several times so that they are better cooked and also rechecked. If bitterness is still felt after this, then you should not get upset right away, you just do not need to 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 after cooking the bitterness remains, 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 some 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 rinsed several times in running water, while adding a few grams of flour, which will help 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 you do everything right, then the mushrooms will probably be prepared for further use, and the unpleasant-tasting bitterness 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 milk 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 the 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 mushrooms in salted water for three days, because during this time the salt will pick up the bitterness, and the mushrooms will remain tasty and fresh. It is worth noting that the mushrooms need to be soaked only in cold water, leaving them for a short while in a cool place, otherwise they will deteriorate faster. Milk mushrooms do not belong to picky mushrooms, so it is easiest to prepare them for further processing and it is easier to get rid of bitterness in this way.

There is another method that will surely rid the 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 getting rid of the bitterness of the mushrooms, you can take them and cook the dishes, the bitterness has completely disappeared, and the product has acquired a slight sourness, which will only embellish the taste of the dish.

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Collecting the right mushrooms

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

It will not be possible to remove bitterness from them even after prolonged processing, moreover, in addition to bitterness, poisons dangerous to humans will remain in them, therefore, only those mushrooms whose quality is beyond doubt should be collected.

For example, gall mushroom or bitterness is not edible, although in appearance it is easy to mistake it for boletus, boletus or porcini mushroom. Cooking bitterness only enhances the bitterness.

Experienced mushroom pickers warn that even one poisonous and bitter mushroom can ruin the whole dish, its bitterness will be 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 in its edible counterpart, the cut turns red.

Bitterness is noted in milky mushrooms - milk mushrooms, travelers, chanterelles, volushki, floodplains, whites, valuevs and some other edible mushrooms.

Mushrooms collected from coniferous forests are more bitter than mushrooms from deciduous forests, even if they belong to the same species and family. In addition, the "coniferous" mushrooms have a resinous aftertaste that is not 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 tasty, but after a week, due to the heat, their taste can greatly change 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 can't even pick edible mushrooms growing along roads, next to large industrial enterprises, landfills and other pollutants. You only need to cut the 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 and means to remove bitterness. The collected mushrooms should be peeled, divided into varieties, so that each type is soaked or boiled separately. In russula, the colored film must be removed from the cap.

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

Both soaking and digestion of mushrooms is a lengthy 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 not already 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, not 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.

The time for soaking is different for different mushrooms. So, russula and mushrooms are not soaked at all, white milk mushrooms and mushrooms are soaked for 1-1.5 days. Seryanka, value, smooth, black milk mushrooms, podoleshniki, whites, violins are soaked from 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.

Mushrooms are boiled several times for 15-20 minutes, while changing the water. They can also be tasted in the process, and continue to digest until the taste becomes normal. Generally, boiling will remove the bitterness more quickly 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 also sprinkle them with citric acid, but is it worth the risk?

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

Chanterelles, which contain many bitter substances, can be rinsed 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, with a water change. You need to boil them so much so that the water remains clear, this will indicate that the bitterness has disappeared.

Bitter mushrooms can spoil the taste of a dish!

What to do with salted mushrooms?

If you have salted the mushrooms and noticed it only in winter, no problem. Salted mushrooms are soaked in clean cold water for 2 hours, changing the water every 30 minutes. Then they are served with onions and vegetable oil. Boiled potatoes will be an excellent addition to salted mushrooms.

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 salted, you can add flour, cream or sour cream to them, and stew everything together. You can boil potatoes without salt and mix them with salted mushrooms.

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

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

Salted pickled mushrooms are used for salads and vinaigrette instead of pickled cucumbers or zucchini.

In any of these cases, the dish with salted mushrooms is not additionally salted, 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 not properly prepared for salting. It will no longer be possible to fix this. Eating or not eating such mushrooms is voluntary. You can try to correct their taste by soaking in clean water.

Too salty mushrooms is also not worth it!

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 not true. For example, such dangerous mushrooms as panther fly agaric, pale toadstool or poisonous rose-leaf have neither taste nor a particular smell. And false mushrooms are indistinguishable in appearance from real ones.

Insects and snails also eat poisonous mushrooms, often mushroom pickers 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 poisoning with mushrooms, such signs appear - nausea, abdominal pain, diarrhea, vomiting, weakness, agitation. If they appear, you need to call an ambulance, but for now, independently do a gastric lavage with water with potassium permanganate, and a cleansing enema. Drink salted water.

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The main reasons for the bitterness of boletus

• A double mushroom was caught in the common basket. This, as a rule, is the overwhelming reason for the possible occurrence of bitterness (up to 95%). Most often boletus is confused with a gall fungus, which has a great visual similarity with it. The gall fungus is not poisonous and dangerous for human life and health, but it 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: along the tubular layer (in the gall mushroom - pink, in the boletus - whitish, cream, yellow or green), along the cut (in the gall mushroom, the pulp turns pink, in the boletus it does not change color or slightly blue). In fact, the gall fungus is one of the most harmless counterparts. There are also poisonous specimens, such as the satanic mushroom. In this regard, when collecting mushrooms, it is important to be extremely careful.
• Boletus was prepared in conjunction with other types of mushrooms, in particular with milky, value, violin 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 them, it is also recommended to place them in a separate container.
• Deterioration of the mushroom 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, in order to avoid bitterness, you just need to be more careful with these mushrooms.

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How to get rid of the bitterness of mushrooms?

First of all, good and thorough cleaning and rinsing, as well as soaking the mushrooms in clean water, which must be changed daily, will help get rid of the bitterness in mushrooms. Maxim can be soaked for five days, it doesn't take longer.

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

Then, as an option to remove the 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 higher quality and the mushrooms are much tastier than after hot.

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

• Thoroughly wash and clean the mushrooms, in accordance with the characteristics of the mushroom (for example, in russules, it is imperative to remove the colored film from the cap, etc.);
• Mushrooms that are salted - 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 first boil the mushrooms in a saucepan, and then send them to the pan).

Bon Appetit!

In SIBERIA, the bitterness from mushrooms is removed simply and permanently. As a rule, when we prepare milk mushrooms for the winter. We take and very, very thoroughly clean the caps and cut off 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. FOR HEALTH! There is no bitterness and tastier than cooked dozens of times, especially with sour cream. Likewise with other mushrooms, mushrooms, volnushki, all types of milk mushrooms.

To get rid of the bitterness from mushrooms, they must be soaked. Mushrooms such as milk mushrooms, volnushki, floodplains 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 salted 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:

1. 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 the pigs for almost a day. In this case, it is imperative to change the water to fresh.
2. Preliminary heat treatment. Before preparing a mushroom dish, 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.

Bitterness is present in many mushrooms and care must be taken to remove this bitterness before cooking. Basically, you need to remove bitterness from: chanterelles, milk mushrooms, whites, podpolnikov, volushki, and even bitterness can be in mushrooms such as valuei.

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

Also, a little salt can be added to the water, this will improve the process of extracting bitterness from them. Containers with water and milk weights need to be kept in a cool place these days. 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, you can boil them in salted water for 15-20 minutes. You can boil it twice. Boiled for 15 minutes, drained the water, set it to boil again for 15 minutes. But usually once is enough.

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

Usually, bitterness is removed by heat treatment or, more simply, by cooking. In cooking, I read that conditionally edible mushrooms (volnushki, black milk mushrooms) need to be cooked 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 though salt, even throw it into the soup, even into the freezer - there boiled mushrooms are stored all winter.

How to remove bitterness from mushrooms? What to do to prevent mushrooms from being bitter? There are several proven ways. 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 the mushrooms, in which the bitterness disappears. The main thing is to thoroughly peel the mushrooms before cooking.

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How to harvest and process crops correctly

So that after defrosting there is no bitter unpleasant aftertaste in the mushrooms, it is worth adhering to the following rules before harvesting:

After harvesting, the crop must be thoroughly washed, cleaned of debris, sand, simultaneously removing stains.

The palatability largely depends on the time of harvest. If the season is dry, the mushrooms will most likely contain bitterness.

It is not worth picking crops 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 the methods of freezing

How to freeze crops? Young "milk" mushrooms are suitable for freezing raw or after boiling in water or 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 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.

Freezing fresh mushrooms

The crop is carefully sorted out, 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 caps. After washing, spread the mushrooms 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 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 taste bitter after defrosting and cooking. Pre-boiling before freezing will help eliminate an unpleasant aftertaste.

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

Salt the container with mushrooms, put on fire, bring to a boil, boil for 15-20 minutes.

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

The final procedure is packing mushrooms into containers, plastic bags, placing them 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, the mushrooms can be used immediately after removing from the freezer for preparing the first courses.

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

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

If you need to make a gravy or a first course, you don't 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, they do it at room temperature. Do not expose it to hot water or microwave ovens.

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Quote post by Tammy_Tanuka How I make the world's most delicious mushroom soup. ^ ____ ^

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

So. Theory:

What's the most important thing about mushroom soup? It is his ASTRINGENCY... The taste of forest boletus, the aroma of an 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 already turn yellow, but not yet blotchy from old age. I pick mushrooms myself, and we use young boletus only for freezing, for stews and casseroles, but for soup we dry perfect 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 is clear - too young mushrooms are beautiful, of course, but they do not give a good and tart one, probably too old - they creep like slugs, and are generally not useful .. :-)

Further. BALANCE. We need to make the combination "astringency-sweetness-creamy" - balanced and harmonious; if any of the flavors are overweight, the rest of the flavors will be lost. We will put the astringency into the soup with the mushrooms themselves and the roasted noodles. Sweetness - fried carrots and sweet onions. Creamy - delicate processed cheese and a slice of butter. If there is a preponderance of the first, the soup will taste bitter. If the preponderance of the second, an unpleasant carrot flavor will come out. If the third - the first two tastes are completely lost. Therefore, when I cook, I do not put everything in at once, but add the ingredients little by little, constantly trying and reporting the product as needed.

I also pay attention to size ratio of ingredients... I use rather large pieces of mushrooms, and large pieces of potatoes, but finely chopped onions and finely chopped 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 pleasure ... ^ __ ^

What we need for the soup:

- Dried porcini mushrooms of medium ripeness.

- Sweet onions and carrots.

- Noodles, thin (cobweb) or flat.

- Potato.

- Good, delicate processed cheese. No flavors (mushrooms, ham, etc.)

- A piece of butter.

- Condiments: classic bay leaves and black peppercorns.

The recipe is step by step.

1. Rinse and soak porcini mushrooms for a day.

2. Damp 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 not enough mushrooms .... Cook for about half an hour.

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

Prepare onions, carrots and potatoes. Fry onions and carrots until golden brown, and cut the potatoes into pieces.

4. After about half an hour throw in broth 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 processed cheese, in moderation. It is good to do this by adding slice and trying. You just need to add creaminess, without turning the mushroom soup into milk, which it will look like if you go too far with cheese ... :-) And a piece of butter, after switching off, when the soup stops boiling….

6. That's it! Pour into bowls, with sour cream and / or herbs ... ^ __ ^ The soup is non-photogenic, but very tasty!

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Insidious doubles

Mother Nature, along with edible mushrooms, scattered their poisonous clones through the forest. These are, first of all, false mushrooms, boletus mushrooms, chanterelles, champignons, boletus and even surprisingly similar to white boletus. Therefore, the answer number 1 to the question why mushrooms are bitter is this: along with the right gifts of the forest, you also collected their poisonous counterparts. Even one such false mushroom, wedged into a basket, can spoil the whole dish with unbearable bile. We'll have to throw everything out, 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 your tongue to the cut of the cap. The deadly poisonous satanic mushroom is similar to the white one, but its Ukrainian name "gorchak" speaks for itself. In addition, it turns blue and red on the cut.

Incorrect handling

Another reason why fried mushrooms are bitter is their improper cooking. There are species that are edible and even very tasty and healthy - such as milk mushrooms. But in no case should you just peel them and crush them in a frying pan. Such mushrooms are first soaked, drained of water. Then they boil it (some cooks even several times). In addition to milk mushrooms, russula and some chanterelles also bitter in a frying pan. All mushrooms collected in coniferous forests gain a resinous taste in the fruit bodies, which not everyone likes.

Fickle chanterelles

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

Ecology

In the question “why mushrooms are bitter,” the conditions in which the fruiting bodies grew can not be disregarded. Their spongy structure absorbs everything that is in the air, spilled in groundwater or lying in the ground. Champignons found in city squares are sprinkled not only with summer rain, but also with numerous dogs, so you can clearly hear urine in their taste. On the side of the road, mushrooms are not only not tasty, but also hazardous to health. Even boletus contains heavy metals and poisons from exhaust gases.

It seems that we have noted all the reasons why the mushrooms taste 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 one who is careful, as they say, God protects. Therefore, it will be useful to drink activated carbon. 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!

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Meat broth - 1.5l, dried white mushrooms - 70g, potatoes - 300-400 g, carrots - 100 g, parsley - 1/2 root, onions - 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 the mushrooms must be soaked, otherwise it will turn out inedible)
When preparing mushroom soup according to this recipe, it is not necessary to accurately measure the products specified in the recipe, or to use exactly those mushrooms or cereals that are named.
Dried mushrooms must first be prepared for cooking. To do this, pour boiling water over them so that they are completely covered with it, and leave the mushrooms to get wet for 3-4 hours. After the mushrooms have absorbed some of the water and become soft and elastic to the touch, you can start cooking the soup.
Pour meat broth into a large saucepan, add salt and heat. 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 through a sieve and pour along with the chopped mushrooms into a saucepan with 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.
The 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 color, then add carrots to it, peeled and grated on a coarse grater (I usually cut, I don’t have a grater). We fry the onions together with carrots, the mixture of onions and carrots can be salted - it is good for them.
Transfer the onions and carrots to the broth boiling over low heat (after boiling the broth, the fire must be immediately reduced) and cook the soup for another five minutes. Soup by this time should already 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 the semolina, stirring constantly, so that it is immediately dipped in boiling water. If at the same time we do not interfere with the soup, then the fat on the surface will not allow the cereal to "plunge" into the boiling broth and get stuck together lumps of semolina. After 2-3 minutes, the mushroom soup is ready. Taste the broth and vegetables from the soup, take 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, sour cream can be added to the bowl of soup.

Chris Steinbach

How to avoid the bitterness of dried mushrooms?

A couple of times I made the mistake of adding the liquid used to soak the dried mushrooms back to my broth, which resulted in an awfully bitter taste.

I soaked these mushrooms at 10 ° C and 80 ° C for 15 minutes. Mushrooms from the clouds do not have a strong odor, and the liquid after soaking does not have a great taste. The slight taste I felt was slightly astringent and not particularly pleasant. By the way, cloudy ears are poorly moistened in cold water and remained quite firm after soaking.

Dried shiitake, on the other hand, had a strong musty odor, while the steeping liquid had a relatively strong taste. I tried some nice mushroom flavors and for a while I had to weigh whether I liked the taste or not. Unfortunately, these aromas have been mixed with a definitely unpleasant taste, among them the familiar bitterness. In the end, I couldn't stomach more than three tablespoons of liquid.

I had the idea that mushrooms soaked in cooler water can retain their mushroom flavor while washing out their bitter taste. To do this, I dried the frozen mushrooms and added boiling water to them. After another 15 minutes, I will taste again. Comparing this second absorbent liquid to the sittake liquid originally soaked at 80 ° C, the flavor was much more diluted. I am sad to say that mushroom aroma is lost even when wet.

My advice remains the same for now: skip the absorbent fluid. If this sounds wasteful to you, I would at least convince you to try a tablespoon of this product before you decide to add it to your broth.

Chris Steinbach

One thought looking at this post a couple of years later is that the tasting should have been done with salt added to the broth. At one point I would argue that salt is not enough to counteract bitterness, but no attempt has been made here to prove it.