Perfect chanterelles: Fry, season, and avoid bitterness tricks

We love chanterelles, chanterelle sauces, and chanterelle soups. Unfortunately, these mushrooms can sometimes trick us and become bitter. This is usually beyond our control, as bitterness is a characteristic of mushrooms collected during drought and heat. Nevertheless, there are ways to mitigate the unpleasant taste. Discover how to fry chanterelles to ensure they turn out perfect.

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

Before frying chanterelles, clean them thoroughly to avoid any grit. If you're seeking the best cleaning method, go HERE. Once clean and dry, chanterelles are usually fried whole. However, if you have larger ones, consider cutting them so they cook evenly with the others. The frying time of chanterelles is crucial. Andrzej Polan, a well-known chef and cookbook author, advises frying chanterelles for just a few seconds to prevent them from becoming rubbery. It's worth noting that chanterelles can be eaten raw, so there's no need to overcook them in the pan.

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

Another important aspect is seasoning the mushrooms. Every home cook has their preferred spices and additions. Onions and garlic pair excellently with chanterelles, 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, losing the crispness and firmness achieved during frying.

The problem of bitter chanterelles most commonly affects frozen ones. If you use fresh chanterelles, consider a few points to avoid bitterness. Some recommend soaking the mushrooms in milk, but 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, using a small amount of fat for frying. 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 encounter bitter ones, remember that you can neutralize this taste by adding sweet cream and fresh herbs to the chanterelles.