Problem bitterness in dried mushrooms This is a common problem that even experienced cooks struggle with. An unpleasant aftertaste can spoil Christmas Eve soup or bigosdespite strictly sticking to the original recipes. The reasons for this situation do not lie in mistakes made during cooking, but rather in the quality of the raw material and the method of drying and storing it. Fortunately, there are proven methods that allow you to extract the full forest aroma from dried porcini mushrooms without bitter notes. In this article, we will show you some simple tricks that will help you solve this culinary problem.
It’s hard to imagine a Christmas dinner without delicacies featuring forest treasures. Dried mushrooms are the basis of Christmas Eve dishes, from aromatic soup and dumplings to fillings for dumplings. This tradition dates back to a time when refrigerators did not exist and the only way to preserve autumn harvests was to dry them. Our great-grandmothers threaded boletes, boletes and buttermilk on strings, hung them in airy places and waited for the sun and wind to do their job.
Why have mushrooms become a symbol of the Christmas Eve table? Because they constituted perfect meat substitute on fasting days, full of protein, deep in flavor and giving dishes a unique texture. In old Polish manors they were not used sparingly. They were dried in whole baskets because it was believed that the more mushrooms in the dishes, the more abundant the coming year would be. Mushroom soup, dumplings with mushrooms, bigos with dried boletus mushrooms – these dishes dominate Christmas Eve tables to this day.
Dishes based on They have one drawback, sometimes they come out bitter. And this is not at all related to the mistakes made by housewives while cooking. This is influenced by at least several factors.
Why are dried mushrooms bitter? First of all, what matters is the quality of the mushrooms themselves. Old, overripe specimens or those growing in unfavorable conditions naturally have higher concentrations of bitter compounds. The problem also arises when the mushrooms were improperly cleaned, soil remnants, pine needles or damaged fragments enhance the bitter taste.
Another issue is the drying process itself. When it is too slow or in too humid conditions, the mushrooms may fermentwhich gives them an unpleasant note. Storage is also important, dried boletus mushrooms kept in too warm or humid place lose their aroma and become bitter. Sunlight and air access further enhance this effect. That’s why they should be stored in tight containers, in a dark and dry place.
You already have mushrooms and are wondering what to do to ensure that your Christmas Eve dishes do not suffer? Fortunately, there are a few tricks on how to get rid of bitterness from dried mushrooms. Home remedies will work even for the most problematic specimens.
First rule: never leave mushrooms in cold water overnight. This is a very common mistake. Instead pour hot, but not boiling, water over them and set aside for 30 minutes. After this time, pour off the broth, rinse them and repeat the entire operation. The second portion can be used for soup, it will be clean and without bitterness.
We also have a grandma trick up our sleeve. While soaking the mushrooms, add a pinch of sugar to the water. It neutralizes bitter compounds and brings out the natural sweetness of forest treasures. You can also pour a teaspoon of lemon juice into the broth – the acid will help reduce the unpleasant aftertaste.
If the mushrooms are very bitter, boil them for 10 minutes in salted water with the addition of a bay leaf and a few onion quarters. Strain the mushrooms, rinse them and only then use them for further thermal processing. This method works wonders, although the mushrooms lose some of their flavor. Therefore, it is worth exercising moderation and using it only as a last resort.
Sources: guster.pl, pysznosci.pl
