Cooking saffron mushrooms in tomato sauce. The original recipe for delicious mushrooms in tomato sauce

Mushrooms are suitable for the preparation of these canned food - porcini, boletus, boletus, boletus, fly mushrooms, mushrooms, chanterelles, as well as forest and field champignons. Fresh mushrooms are sorted by size, wormy, sluggish, overripe, spoiled, broken are removed and cleaned of leaves, earth and sand. On sorted mushrooms, roots are cut and damaged areas are removed. In large mushrooms, the caps are separated from the legs, and small ones are preserved whole.

Raw materials are placed in a colander and washed in cold water, which is allowed to drain. Then the mushrooms are boiled in salted and slightly acidified water (20 g of salt and 4 g of citric acid per 1 liter of water) with a slight boil and gentle stirring. During cooking, the volume of mushrooms decreases, and foam forms on the surface of the water, which is collected with a slotted spoon. The pan is removed from the heat as soon as the mushrooms sink to the bottom. They are selected in a colander and allowed to drain the liquid.

Boiled mushrooms should be stewed in sunflower oil until they become soft and add (based on 1 kg of mushrooms) 15-20g of salt, 40-50g of sugar, 200g of tomato paste, 200g of water, 4 bay leaves, 50-60g vegetable oil and 40g (2 tablespoons) 5% vinegar.

1 kg of fresh mashed tomatoes are boiled, stirring constantly, until their volume is reduced by a third, and hot packaged in jars heated in a water bath. Fill jars 0.5 cm below the top of the neck, cover with lids, put in a saucepan heated to 70 degrees and sterilized at a low boil of water: 0.5 l - 30 minutes, and liter - 40 minutes. Then they are immediately clogged, the tightness of the blockage is checked, and they are placed for air cooling. Mushrooms in tomato sauce are served cold as an appetizer and as a main course. The cooking season is July-September.

  1. First we need to peel the onion and cut it into rings, and then into quarters.
  2. Pour vegetable oil into the bowl of the multicooker in such an amount that it is about 1 cm from the bottom in height.
  3. Next, we set the "Frying" mode for 30 minutes, and put the already prepared onion into the bowl. Mix well with a wooden spatula and fry.
  4. Note that 15 minutes before the end of the “Frying” mode, we need to add already boiled mushrooms to the bowl. We also mix them and fry with onions until the end of the program.
  5. Then, we need to add salt, dry ground garlic and black ground pepper to the mushrooms and onions. Stir with a wooden/silicone spatula.
  6. After that, it remains for us to fill them with one can of tomato sauce and mix them thoroughly. Turn on any mode with high temperature and bring to a boil.
  7. As soon as our mushrooms in tomato sauce boil, we need to switch the slow cooker to the "Soup" mode and cook the dish for another 1.5 hours.
  8. Note that about 8-12 minutes before the end of cooking, we need to add 3 bay leaves to the dish and pour vinegar, mix everything again.
  9. In the meantime, we need to sterilize the jars in any convenient way and boil the lids. After, we will dry them with a paper towel.
  10. At the end of cooking, we immediately pour hot mushrooms in tomato sauce for the winter into prepared sterile jars.
  11. We securely close them with lids and put them upside down on a flat surface. We wrap it in an unnecessary, but warm thing, so that the preservation cools down in this position.
  12. Also, you can leave the dish to cool overnight, and in the morning send it to the pantry until winter.

It’s so easy for us to preserve mushrooms in tomato sauce for the winter. This is very tasty dish, which can already be served as an independent salad or an appetizer on the festive table. Prepare it for the New Year's table to make it easier to cook on a festive evening!

Step 1: Prepare the tomatoes.

The first step is to prepare the tomatoes. To do this, turn on the stove temperature to the highest level, put a small saucepan on the stove and pour water.


In the meantime, it boils, wash the tomatoes under running water, put them on a cutting board and with a sharp knife make shallow cross-shaped cuts on each red vegetable.


Next, dip the tomatoes in boiling water for 1 minute so that the peel easily separates from the vegetable and transfer them back to the cutting board.


Then, using a knife, remove the peel by the cuts and chop into pieces of arbitrary shape up to 3 centimeters. Move the tomatoes along with the juice into a deep bowl or plate.

Step 2: cut mushrooms with vegetables.



We clean the onion from the husk, wash it under cold running water and cut it into a cube up to 1 centimeter on a cutting board. Transfer the chopped vegetables to a separate clean plate.


After that, remove the husk from the garlic cloves, rinse under running water and place on a cutting board. With a sharp knife, very finely cut into pieces of arbitrary shape or use a special garlic maker. We remove the prepared garlic in any convenient container.


Now it's time for mushrooms, since we have champignons, it is enough to rinse them under running water or wipe them with a kitchen towel from dirt. You should not rinse them thoroughly, because they tend to absorb excess moisture, which will affect the taste of the dish. So, put the peeled mushrooms on a cutting board and cut into large pieces of arbitrary shape. Then we put them in a plate with onions.

Step 3: Cook mushrooms in tomato sauce.



Pour a little vegetable oil into the pan and put it on the burner, turn on the temperature of the stove to a medium level. Next, put the onion and mushrooms into the warmed fat. Fry them for 45 minutes until the onion is golden brown, while periodically stirring everything with a kitchen spatula.


Then sprinkle with black pepper, salt and spices to taste. Stir again and fry 1 minute, then lay out the tomatoes with juice, chopped garlic and ketchup.


Mix thoroughly and when the liquid begins to boil, reduce the temperature of the stove to a small level, cover the pan with a lid and simmer 15 - 20 minutes until fully prepared.

Step 4: Serve mushrooms in tomato sauce.



Mushrooms in tomato sauce are served hot. As a side dish, pasta of any shape, as well as crumbly rice, buckwheat porridge, boiled or fried potatoes and vegetable puree. Also, such mushrooms can be supplemented with meat or fish. Cook with pleasure!

Bon Appetit!

In this recipe, champignons can be replaced with any other mushrooms of your choice, as well as other spicy spices can be used.

Such mushrooms can be cooked not only with onions, but also with other vegetables, such as asparagus or bell peppers.

In order for the sauce to turn out to be a smoother, liquid consistency, after peeling the tomatoes, they should be crushed in a blender to a mushy state.

And although mushrooms are not the head of everything, they certainly do not occupy the last place on our table. They can always be found on it in one variation or another. Mushrooms are one of the most popular foods among Russians. And not only because it is easily accessible, because most often most of the population stocks up on them in forests and on their personal plots on their own.

We love mushrooms primarily for their unique taste. And in each dish, from the cooking recipe, it is revealed in completely different ways. The number of ways does not limit our imagination - they are fried, steamed, pickled, salted, dried, baked ... they are stuffed.

And how many various complex and simple recipes there are dishes with them - salads, appetizers, soups, side dishes, meatballs, juliennes, pies, pies, casseroles. They play games, make sauces, gravies and even seasonings. Mushrooms are served on the table as standalone meals, and also as an addition to meat, chicken, fish. It goes well with seafood, potatoes, cereals, pasta and vegetables.

Benefit

This product is a real miracle of nature, generous gifts of the forest. So how do you get past? And how useful they are! Despite the generally accepted belief that mushrooms, like sponges, draw harmful substances from the soil and air and accumulate in themselves, they are collected in environmentally friendly and unpolluted places, they are a whole storehouse of benefits.

Mushrooms are nutritious because they contain a large amount of proteins. Especially in dried form, in terms of protein content, they can compete with meat in real terms. In addition to protein, mushrooms contain:

  • vitamins
  • minerals
  • carbohydrates
  • potassium salts

Potassium salts deserve special attention, because they strengthen the muscles of the heart and improve its work. With all these advantages, it is a low-calorie product and helps to reduce weight and cholesterol levels in the blood.

If you are a big fan of mushrooms, then this recipe for the original preparation in tomato sauce will be to your taste and replenish your culinary piggy bank of recipes.

The recipe for the original workpiece in tomato sauce

So, the recipe is extremely simple! We will need:

Cooking sequence

Consistently following the recipe, we take the mushrooms, wash them, clean them of debris, leaves, specks. Small mushrooms can be especially beautiful in jars, we leave them as they are. Large, fleshy mushrooms are best divided into several parts. Dip them in lightly salted water and cook them for 40 minutes. Boiled mushrooms should be thrown into a colander and let the water drain completely from them.

At this time, put the pan on the fire, pour vegetable oil. Let's let him warm up. Cut the onion into half rings, fry in vegetable oil. Add spices - salt, pepper, chopped garlic. When the onion is browned, add the mushrooms. Mix well so that the spices and onions are evenly distributed with the mushrooms. We fry for 10-12 minutes. Add a jar of tomato sauce (if you don't have it on hand, you can make your own tomato sauce).

If the mixture with tomato sauce is too thick, we supplement the recipe a little by adding water. We are waiting for the mixture to boil. Then cover the pan with a lid and simmer on low heat for 40 minutes, depending on the volume of the mixture. For such a volume of mushrooms as in this recipe, you will need a large pan. You can cook a dish in several passes. At the same time, distribute the amount of onion, tomato sauce and spices to the mushrooms evenly. 15 minutes before readiness, add bay leaves to the dish.

For a more interesting and piquant taste, you can add a pinch of sugar. This is optional in the recipe, but will make your dish taste more interesting.

When the mushrooms and tomato sauce with spices and onions are cooked, we proceed to the second stage of the recipe for the preparation. Preparing banks. In order for the dish to be stored in them for a long time and safely, the jars must be well sterilized. Do not forget also about the lids - they also need to be boiled. Before pouring the dish into jars, they need to be dried. Thoroughly wipe the inside of the jar with napkins. We lay out the finished dish, tightly roll up the jars and put the lid down in the far corner, covering with a towel. When our preservation cools down, it can be consumed or removed, hidden until the right time to other blanks.

However, such an appetizer will not last long! It is perfect as an addition to the main dishes, and as an independent dish. as a salad or appetizer. Mushrooms on the festive table are always appropriate, and mushrooms with such a serving, in tomato sauce, will also be original and will surprise guests with their not beaten interesting taste. And you will definitely be asked for the recipe. Bon Appetit!

- 2.5 kg of already boiled champignons,
- 1 kg of onion,
- 1 jar of tomato sauce (about 250 ml) or homemade tomato sauce,
- 3 bay leaves,
- 2 tbsp. l. vinegar,
- 1 tbsp. l. salt,
- 1 tbsp. l. ground coriander,
- a little vegetable oil for frying.




We wash the mushrooms, cleaning them of impurities. You can also remove the top skin from the caps. Cut into medium pieces, as we did for.





Boil in salted water until tender (about 30 minutes).





Pour a little oil into a deep frying pan or saucepan.
We clean the onions from the husk and cut them into small cubes.





Fry until golden brown.





Then pour the mushrooms there, after throwing them in a colander so that the glass is excess liquid. Otherwise, droplets in hot oil will hiss and splash.





Cook for 15 minutes, making sure that neither the onions nor the mushrooms burn. Salt. Pour in tomato sauce. I used homemade tomato sauce.





Bring the resulting mass to a boil and simmer for about an hour and a half.





10 minutes before the expiration of this time, put the bay leaves, add the ground coriander and pour in the vinegar.





We lay out the hot mixture in sterilized jars and roll up. We leave the preservation to cool, wrapping it in a blanket for about a day. And then we rearrange to the balcony or to any other dark cool place.





Tips: Instead of coriander, you can use your favorite spices. Or use fresh garlic, grinding it with a press into minced meat.
According to the same recipe, you can cook any other types of mushrooms.
Vinegar take nine percent. And if you want to give spicy notes, then drop apple instead of table. This flavor is very interesting combined with tomato notes.
We also suggest recalling another interesting