Avoid the bitterness: How to cook chanterelles perfectly
Chanterelles are some of the best and most aromatic mushrooms. However, sometimes they can have a bitter taste. Why does this happen, and can you save the dish if it does? We have some tips in this regard that are worth trying.
20 June 2024 12:14
The season for chanterelles has started. For many of us, these are the favourite mushrooms for scrambled eggs, sauce, or soup. However, if you come across bitter ones, they can spoil the taste of any dish.
Take advantage of the season
We appreciate the taste of chanterelles but often forget that they are also healthy mushrooms. They contain vitamins, including vitamin D, which is why they are called "forest sunshine." Chanterelles also contain potassium, magnesium, and phosphorus. Additionally, they are low in calories. That's why, during the season, which lasts until late autumn, it's worth eating them as often as possible. When you come across mushrooms with a bitter taste, you don't have to throw them away.
Maybe it's the heat
Experienced mushroom pickers say that chanterelles picked in coniferous forests can have a characteristic bitterness. Sometimes, our small mistakes can also influence this. Mushrooms can lose their good taste if they end up in our basket during dry and hot weather, and bitterness can also appear if we store them for too long.
Best right away
We often emphasize that chanterelles need to be prepared very quickly. Ideally, this should be done on the day of harvest or purchase. The worst thing you can do with these mushrooms is to store them in the refrigerator for too long. They then lose their taste and aroma and can become bitter. This is why many chefs also advise against freezing these mushrooms. Chanterelles lose their firmness and often become bitter after being thawed. If you do decide to freeze them, use them within three months. Pickling might be a better idea.
Important fat
For many dishes, chanterelles need to be sautéed. And here arises another problem: which fat to choose. Many chefs say that only one matters: butter. It best enhances the taste of chanterelles. Olive oil is entirely unsuitable for mushrooms and often accentuates their bitterness. Sauté chanterelles for up to 10 minutes to reduce the juice they release. It's worth adding finely chopped onion or sweet-tasting spices to balance if they taste slightly bitter. When slightly bitter chanterelles are in a sauce, add some sweet cream to it.
