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You can remove bitterness from milk mushrooms not only by soaking, but also in other ways. First of all, one should understand what is the reason for the bitter taste of mushrooms, and then it will become clear how to remove the unpleasant bitterness.
Why are milk mushrooms bitter
Milk mushrooms are edible or conditionally edible mushrooms. They are used in salting and pickling, added to soups in boiled form and even fried. But it is precisely this mushroom species that has a characteristic unpleasant feature - raw milk mushrooms are bitter, and often an unpleasant taste persists even after processing.
The reason is that there is a large amount of milky juice in the raw pulp. It not only gives the mushrooms a bitter taste, but also causes the light mushroom pulp to darken at the break, sometimes even after processing. While the milky juice soaks into the pulp of the fruiting body, it will taste bitter.
That is why milk mushrooms belong to the category of mushrooms that require careful and long processing during preparation. There are no toxic compounds in their composition, but if you neglect the preparation, then the finished dish will turn out to be tasteless, since too much bitterness will remain in it.
Interestingly, sometimes, even after processing, the fruit bodies continue to taste bitter - this means that the algorithm was broken, and the milky juice could not be removed completely. It is customary to wash bitter pickles with water, and if an unpleasant aftertaste is felt in boiled or fried mushrooms, all that remains is to put more spices and seasonings in the finished dish.
The bitter taste in mushroom bodies is due to the presence of milky juice
What to do so that milk mushrooms do not taste bitter
There are proven ways to remove unpleasant bitterness from the pulp. First of all, immediately after harvesting, the mushrooms must be thoroughly cleaned of dirt - shake off forest debris and remnants of the earth, remove rotten places and cut the lower part of the legs.
Before processing, the mushroom catch must be washed in cold water several times in a row.
- The classic way to remove bitterness from raw milk mushrooms is soaking. It takes a long time, but almost always gives the result - the milk mushrooms become pleasant to the taste and, moreover, retain the light color of the pulp.
- To soak the milk mushrooms from bitterness, it is necessary to keep them in water for 2-3 days, in less time the milky juice will not have time to leave the mushroom pulp.
- The water needs to be changed regularly, it is advisable to do this 3-4 times a day so that it does not stagnate and sour. If the fruit bodies are soaked in the same liquid, then there will be no benefit from this - in fact, the caps will remain in their own milky juice, and the bad taste will not go anywhere. When changing the water, the fruiting bodies in the container are lightly pressed, draining the liquid to the end, and then poured with a fresh portion of water.
- Often mushroom pickers are faced with the fact that when soaked, mushroom caps float to the surface of the water, and the liquid does not completely cover them. It is necessary to fight with this, in this case the hats are pressed down from above with a weighty oppression. If the water does not cover them entirely, then it will not be possible to remove the bitterness, since the milky juice will remain in the part of the pulp that is not in contact with water.
It is very simple to determine that the product is ready for further processing - you need to lightly lick the mushroom on the cut. If the bitterness is no longer felt, it means that the milky juice was removed, and the mushrooms are suitable for cold or hot cooking.
Long soaking allows you to completely remove the bitter aftertaste
Another way to remove bitterness from milk mushrooms is to boil them. Freshly peeled mushrooms are placed in a saucepan with salted water and boiled for 10 minutes, and then the water is changed and the process is repeated. After boiling, the fruiting bodies must be thrown into a colander for at least half an hour so that the liquid is completely glass.
Sometimes you can find that milk mushrooms are bitter after salting. This means that at one of the processing stages, the technology was violated, and the milky juice still did not leave the mushroom pulp entirely.
Bitter pickles do not have to be thrown away immediately, you can try to save the mushrooms and remove the bitterness from them:
- If the salted mushroom caps are bitter, then the easiest way to remove the unpleasant aftertaste is to simply rinse the pickles thoroughly under cold water, and then season with sour cream and spices. According to gourmets, the remnants of bitterness in this case go away.
- If the fruiting bodies are very bitter, you can drain the brine and hold the mushrooms in cold water for 1-2 days, and then salt them again, this time adding more salt.
In both cases, you will have to make some effort to remove the bitterness. However, this will help not to remain completely without salted mushrooms.
Pickles with unpleasant bitterness can simply be washed
How to remove bitterness from milk mushrooms without soaking
Soaking the bitter mushrooms in water is effective in removing bad tastes, but it can be quite time consuming. Many would like to somehow speed up the process and remove the bitterness from the mushroom pulp in a couple of hours.
Unfortunately, this cannot be done without processing at all. The bitter taste depends on the presence of milky juice in the pulp, and the juice can only be removed with water.
But it is possible to remove bitterness from white milk mushrooms without soaking for several days, an alternative is to quickly boil the fruit bodies in salted water:
- During cooking, the milky juice leaves the mushroom pulp in the same way, only it can be removed faster than when soaking.
- In order to qualitatively remove the bitter aftertaste, it is necessary to boil the mushroom bodies with salt for 10 minutes, then drain the water and replace it with fresh, and then put the mushrooms on the stove again for the same time.
- In total, the procedure is repeated 3 times, each time changing the water in the pan and not forgetting to salt it. When the rules are followed, the fruit bodies lose their unpleasant taste and at the same time retain the white color of the flesh.
- When cooking, it is necessary to ensure that the water completely covers the fruit bodies. If the caps protrude above the water, the bitterness may persist, since the treatment will not affect the entire surface of the mushrooms.
The only drawback of this method is that the boiled milk mushrooms are further suitable only for frying, adding to soup or for stewing. Salting and pickling them is not accepted, since boiled fruit bodies lose their pleasant elasticity and crunchiness.
Cooking eliminates unpleasant taste just as effectively
Practice shows that usually there is no need for digestion - it is possible to make the milk mushrooms non-bitter much faster, and with prolonged heat treatment, the fruit bodies are boiled too much.
Useful Tips
Several useful recommendations will help remove bitterness from mushroom pulp faster and more reliably:
- It is best to collect young mushroom bodies in the forest; their pulp contains less milky juice. Overripe fruiting bodies always taste more bitter, and in addition, in older specimens, by definition, there are more harmful substances recruited by the fungus from the soil and air.
- Experienced mushroom pickers advise to go for milk mushrooms on cloudy days after rain. Fruit bodies collected in damp weather have less bitterness, but those that have dried out in the sun lose a significant amount of moisture and have more bitterness.
- Yellow and white milk mushrooms taste less bitter than dark varieties of the mushroom. If you don't want to make too much effort to remove the unpleasant taste, then it is better to collect light-colored fruit bodies.
- It is recommended to soak or boil the collected mushrooms immediately upon returning from the forest. If you leave them lying in the air for several hours, then the mushrooms will have time to darken, dry out, and the bitterness in them will only intensify, respectively, it will be more difficult to remove it.
You can drown out the bitter notes in mushrooms with spices.
Conclusion
It is best to remove the bitterness from the milk mushrooms with the help of prolonged soaking. But if the fruiting bodies are intended for soup or frying in a pan, you can do with boiling three times - the result will be exactly the same.
