The secret is in their structure and chemistry. Chanterelles contain natural phenolic compounds and terpehenoids that are responsible for the characteristic aroma. However, when we fry them too long, the high temperature breaks down these delicate substances, releasing bitter notes.
Research published in Journal of Food Science and Technology confirm that Excessive heat treatment of fungi leads to degradation of aromas and compounds with a bitter taste profile. In addition, the chanterelles have a spongy structure – they absorb water and fat like a natural sponge. If they spend too much time in a frying pan, they will release juice first, and then absorb it back, with the addition of bitter substances.
Well -known chef Andrzej Polan advises, to fry them with a maximum of 10-12 seconds on well-heated fat. Such a short contact with fire allows you to maintain firmness, color and full aroma.
If the chanterelles have already gained bitterness, not everything was lost. They can be saved, although it requires a bit of patience. A traditional way is a short cooking in salted water or milk – both fluids help to rinse some bitter compounds. Note, however: cooking too long leads to the loss of valuable B vitamins and antioxidants. Therefore, the process should be short – 2-3 minutes are enough.
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An even better solution is … prevention. Chanterelles should be cleaned with a brush or a soft brush. Soaking in water is asking for trouble. Mushrooms soak up quickly, and excess water in a pan is a guarantee that instead of frying we will have choking. And stewed chanterelles, as practice shows and confirms the chefs, they get bitter tones more easily.
Frying the chanterelles is the art of simplicity. Here are the rules that will allow you to get the best of them:
- Choose the right fat – clarified butter works best because it has a high point of smoke and beautifully emphasizes the taste of mushrooms;
- Heat the pan – throwing a tap on summer fat will make them start to let the juice start instead of blushing;
- fry briefly – 10-12 seconds is enough to maintain the firmness and aroma of Kurek;
- Add salt at the end – earlier salting accelerates water loss and spoils the structure of fungi;
- fry small portions – Too large amount of chanterelles will lower the fat temperature and instead of frying, it will stew.
Chanterelles require respect – short, intensive frying and minimum interference. If we give them what they need, they will repay them with their taste and aroma.
In chanterelles you will find beta -carotene, B vitamins, as well as ergosterol – a compound that transforms into vitamin D2 in the body. Research published in Nutrients (2021) confirm that mushrooms, including chanterelles, can be an important source of vitamin D in the diet, especially after exposure to UV light. This is another reason to treat them gently – excessive heat treatment reduces the content of these valuable ingredients.
