It would be no exaggeration to call autumn the mushroom season.
And even if you yourself are not engaged in silent hunting, you will probably not resist the temptation to cook mushrooms bought at the market.
To avoid spoiling the impression of a juicy dish with unbearable bitterness, it is important to cook them correctly.
How to cook mushrooms
Bitterness in the finished dish indicates mistakes made at the stage of preparing the mushrooms for cooking.
One of the most common mistakes concerns chanterelles. These delicate mushrooms do not tolerate long-term storage, so minimal processing should be carried out on the same day as you pick them.
To do this, the chanterelles are thoroughly washed and then blanched in salted water.
If the mushrooms still taste bitter, it is recommended to soak them in milk for a couple of hours.
Freezing and defrosting
Mushrooms should also be prepared in compliance with all the rules. Before freezing, they must be washed and soaked in cold water.
To prevent defrosted mushrooms from becoming bitter, after taking them out of the freezer, soak them in cold water with the addition of 1 teaspoon of salt and a couple of pinches of citric acid.
Expert: Arkhipova Julia
