How to fry chanterelles for perfect crispness and taste

We love chanterelles, chanterelle sauces, and chanterelle soups. Unfortunately, sometimes these mushrooms can become bitter. We usually have no control over this because bitterness is a characteristic of mushrooms collected during periods of drought and heat. Nevertheless, the unpleasant taste can sometimes be mitigated. See how to fry chanterelles to ensure they turn out perfect.

Bitter chanterelles are not the standard, and proper preparation can help prevent bitterness. The rules are simple.

Clean them thoroughly before you start frying chanterelles so they don't crunch between your teeth later. If you're looking for the best method, go HERE. Ready, clean, and dry chanterelles are usually fried whole, but if you have a larger one, you can cut it so it cooks evenly. The frying time of chanterelles is crucial. Andrzej Polan, a well-known chef and cookbook author, advises frying chanterelles for just a few seconds. Otherwise, they will become rubbery. It's worth knowing that chanterelles can be eaten raw, so there's no need to overcook them in the pan.

Like button mushrooms or other mushrooms, chanterelles should be fried in batches. Avoid putting a large portion of mushrooms in the pan at once, as they will start to steam instead of fry and won't cook evenly. When frying chanterelles, paying attention to the fat is essential. Mushrooms taste very good when fried in clarified butter.

Another important aspect is seasoning the mushrooms. Every home cook has their own set of spices and additions. Onions and garlic go excellently with chanterelles, as well as sage and green parsley. However, if you don't want a soggy mess in the pan, wait to season the mushrooms until the very end of preparation. Adding salt too early will cause the chanterelles to release water and lose the crispness and firmness obtained during frying.

The problem of bitter chanterelles most commonly affects frozen ones. If you are dealing with fresh ones, pay attention to a few points to avoid bitterness in the mushrooms. Some recommend soaking the mushrooms in milk, but you must be aware that this will cause the chanterelles to absorb the liquid and become spongy.

To maintain their crispness and firmness, toss the chanterelles into well-heated clarified butter (remember to use a small amount of fat for frying the chanterelles), and at the end of frying, add a little lemon juice and honey. This way, the chanterelles will be crispy, and their flavour won't be dominated by bitterness. Avoid using olive oil, which can intensify the bitter taste of chanterelles. If you come across bitter ones, remember that you can neutralize this taste by adding sweet cream and fresh herbs to the chanterelles.