Bitterness in dried mushrooms is a problem that can spoil the taste of even the best dish. Most often, it appears as a result of mistakes made during drying – too high a temperature causes the mushrooms to bulk up. The species of fungi may also have an impact. Boletes and bay boletes, especially from the late harvest period, have a natural tendency to be bitter.
The purity of dried mushrooms is also important. Contaminants such as needles or leaves can transfer undesirable flavors to dried fruits of the forest floor. Therefore, proper preparation of mushrooms already at the stage of drying is extremely important to obtain the desired taste.
Dried mushrooms are the true essence of taste and aromabut their structure requires preparation before use in the kitchen. serves two main purposes: first, it softens the mushrooms, making them easier to cut and eat, and second, allows you to get rid of unwanted bitterness. Thanks to this, mushrooms become the perfect ingredient that will enrich every dish with a deep, natural aroma.
It is worth remembering that the soaking time depends on the type of mushrooms and their purpose. Thin slices for mushroom soup can be soaked for a shorter time, while Mushrooms intended for stuffing dumplings or dumplings require longer timeso that they are soft enough.
A key role in soaking mushrooms Not only water plays a role, but also what we add to it. The secret to perfectly prepared mushrooms is onion. One small onion, cut into quarters and dropped into water, works wonders. , thanks After soaking, the mushrooms have a more delicate tasteand at the same time highlights their aroma, making it distinctive.
Onion is an addition that does not require much effort or financial outlay, and the effects are truly impressive. Just 2-5 hours of soaking the mushrooms with the addition of onion is enoughso that they acquire a unique taste.
