Tips to fry perfect chanterelles and avoid bitterness

We love chanterelles, chanterelle sauces, and chanterelle soups. Unfortunately, sometimes these mushrooms play tricks on us and acquire a bitterness. We usually have no control over this because bitterness is characteristic of mushrooms collected during drought and heat. Nevertheless, sometimes it is possible to mitigate the unpleasant taste. See how to fry chanterelles to ensure they come out perfectly.

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

Before you start frying chanterelles, clean them thoroughly so they don't crunch between your teeth later. If you're looking for the best way, go HERE. Ready, clean, and dried chanterelles are usually fried whole, but if you have larger specimens, you can cut them so they cook evenly with the others. The cooking time of chanterelles is important. Renowned chef and cookbook author Andrzej Polan advises frying chanterelles for only a few seconds. Otherwise, they will become rubbery. It’s worth noting that chanterelles can be eaten raw, so there’s no need to "overdo" them in the pan indefinitely.

Chanterelles, like other fungi, should be fried in batches. Avoid dumping a large portion into the pan at once because, instead of frying, they will start to stew and won’t cook evenly. When it comes to frying chanterelles, pay attention to the fat. Mushrooms taste very good when fried in clarified butter.

Another key aspect is seasoning the mushrooms. Every cook has a set of spices and additions. Onions, garlic, sage, and parsley go very well with chanterelles. However, if you don't want a mushy mess in the pan, season the mushrooms at the very end of the preparation. Adding salt too early will make the chanterelles release water and lose the crispness and firmness obtained during frying.

The problem of bitter chanterelles most often concerns frozen specimens. When dealing with fresh ones, consider a few tips to avoid bitterness. Some recommend soaking the mushrooms in milk, but be aware that the chanterelles will absorb the liquid and may become spongy.

To keep them crispy and firm, throw the chanterelles onto well-heated clarified butter (remember to use only a small amount of fat for frying chanterelles), and at the end of frying add a bit of lemon juice and honey. This way, the chanterelles will be crispy, and their taste will not be dominated by bitterness. Avoid using olive oil, which can intensify the bitter taste of chanterelles. If you have bitter specimens, remember that you can mitigate this taste by adding sweet cream and fresh herbs to the chanterelles.