- 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, clearing them of contaminants. 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 some oil into a deep frying pan or saucepan.
Peel the onions and cut them into small cubes.
Fry until golden brown.
Then pour the mushrooms in there, after placing them in a colander to drain off excess liquid. Otherwise, the droplets in the hot oil will hiss and splash.
Cook for about 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 end of this time, add bay leaves, add ground coriander and pour in vinegar.
Place the hot mixture into sterilized jars and seal. We leave the preservation to cool, wrapped in a blanket for about a day. And then we move it to the balcony or 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.
Using the same recipe, you can prepare any other types of mushrooms.
We use nine percent vinegar. And if you want to add a piquant note, then add apple juice instead of table sauce. This aroma combines very interestingly with tomato notes.
We also suggest recalling another interesting
- 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, clearing them of contaminants. 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 some oil into a deep frying pan or saucepan.
Peel the onions and cut them into small cubes.
Fry until golden brown.
Then pour the mushrooms in there, after placing them in a colander to drain off excess liquid. Otherwise, the droplets in the hot oil will hiss and splash.
Cook for about 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 end of this time, add bay leaves, add ground coriander and pour in vinegar.
Place the hot mixture into sterilized jars and seal. We leave the preservation to cool, wrapped in a blanket for about a day. And then we move it to the balcony or 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.
Using the same recipe, you can prepare any other types of mushrooms.
We use nine percent vinegar. And if you want to add a piquant note, then add apple juice instead of table sauce. This aroma combines very interestingly with tomato notes.
We also suggest recalling another interesting
The snack can be considered universal. A delicious side dish, a component of various dishes, and even a participant in pizza! All this is mushroom salad in tomato. Homemade preparations of this kind always help out the housewife. Why run to the store when you have a jar of delicious forest delicacy in stock.
To prepare mushroom salad in tomato, you will need:
- Boiled mushrooms (any you buy or collect) – 3 liters. The calculation is based on this exact amount. If the harvest is smaller, reduce the proportions accordingly.
- Tomato sauce (ready-made or cook yourself) – 0.5 l.
- Onion (preferably a juicy “not evil” variety so that the tomato does not taste bitter) – 1 kg.
- Spices: definitely bay leaf, two types of peppercorns (allspice, black). It is advisable to include parsley root in the salad. It contains many valuable essential oils and beneficial microelements. The aroma of mushroom salad in tomato with this ingredient will be more intense.
- Sunflower oil – 500ml.
You can prepare mushroom salad in tomato for the winter like this:
Peel the mushrooms and boil in two steps. It is important. That is, the first time the water boils, it should be drained. Then rinse the mushrooms under the tap. Then boil a new portion of water, but with the addition of spices. In this case, the amount of liquid should be minimal (the effect of simmering in its own juice is created). Dip the mushroom mixture into the boiling marinade and cook for at least 20 minutes.
- How to check the readiness of boiled mushrooms? After all, you can use different types of forest gifts.
To avoid overcooking the mushrooms, pierce the flesh with a fork. The teeth should fit tightly, as if with a “light grinding sound”. Then the preparation will not be a mess.
It’s easier to buy ready-made tomato sauce, but if you have a lot of tomatoes at home, why not cook the tomato yourself?
Twist 1 kg of ripe tomatoes. Add salt, seasonings, sugar and garlic to taste. Cook the sauce until thick. When the mass begins to evaporate, add 1.5 tbsp to deepen the color. tomato paste.
Cut the onion into medium-sized rings.
Mix the mushroom mixture with tomato sauce, onion, parsley and simmer for at least 40 minutes. Don't forget to stir. The snack may burn! If the mixture is thick, you can add water.
Sweeten, add salt to taste. The participation of hot pepper is not prohibited. But don't overdo it. The taste of mushroom salad in tomato should be harmonious.
“Extraordinarily tasty” - this is exactly what I want to say about this mushroom salad in tomato for the winter. Great idea to use a few spoons to make classic Italian pizza. Especially for Classic 4 Seasons pizza, recipes for which can be found on our website.
Step 1: prepare the tomatoes.
The first step is to prepare the tomatoes. To do this, turn the stove temperature to the highest level, place a small pan on the stove and pour water.
While it is boiling, rinse the tomatoes under running water, place them on a cutting board and use a sharp knife to make shallow cross-shaped cuts on each red vegetable.
Next, lower the tomatoes into boiling water for 1 minute so that the peel can easily separate from the vegetable and transfer back to the cutting board.
Then, using a knife, remove the peel by the cuts and chop it into pieces of arbitrary shape up to 3 centimeters. Place the tomatoes and juice into a deep bowl or plate.
Step 2: chop the mushrooms and vegetables.
Peel the onion, rinse it under cold running water and cut it into cubes up to 1 centimeter on a cutting board. Transfer the chopped vegetable to a separate clean plate.
Afterwards, remove the husks from the garlic cloves, rinse them under running water and place them on a cutting board. Using a sharp knife, cut very finely into pieces of arbitrary shape or use a special garlic peeler. Place the prepared garlic in any convenient container.
Now it’s time for the mushrooms, since we have champignons, just rinse them under running water or wipe them with a kitchen towel to remove dirt. You shouldn’t wash them thoroughly, because they tend to absorb excess moisture, which will affect the taste of the dish. So, place the peeled mushrooms on a cutting board and cut into large pieces of arbitrary shape. Then we put them on a plate with the onions.
Step 3: cook mushrooms in tomato sauce.
Pour a little vegetable oil into the frying pan and place it on the burner, turn the stove temperature to medium. Next, add onions and mushrooms to the heated fat. Fry them for 45 minutes until the onion is golden brown, stirring occasionally with a kitchen spatula.
Then sprinkle with black pepper, salt and spices to taste. Mix again and fry some more 1 minute, then add tomatoes with juice, chopped garlic and ketchup.
Mix thoroughly and when the liquid begins to boil, reduce the temperature of the stove to a low 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. Any form of pasta, fluffy rice, buckwheat porridge, boiled or fried potatoes, as well as vegetable puree are suitable as a side dish. These mushrooms can also be added to meat or fish. Cook with pleasure!
Bon appetit!
In this recipe, champignons can be replaced with any other mushrooms of your choice, and you can also use other spicy spices.
These mushrooms can be cooked not only with onions, but also with other vegetables, such as asparagus or bell pepper.
In order for the sauce to have a smoother, liquid consistency, after peeling the tomatoes, they should be crushed in a blender until mushy.
A simple and budget-friendly recipe for a hot appetizer, or as an addition to the main course, is champignons in tomato sauce. With ready-made tomato paste (any tomato sauce or paste you have in your refrigerator will do), you can literally cook mushrooms in 10-15 minutes!
Champignons in tomato sauce
Champignons in tomato sauce are best served with spaghetti, spiral pasta, small noodles, boiled rice, potatoes or as a hot appetizer.
If you have wild mushrooms, be sure to try making your own version of this dish.
Of course, you can complicate the task by replacing tomato paste with freshly squeezed tomato juice. This will only benefit the taste of the champignons. However, the preparation time for the snack will increase significantly, as will the budget of the dish.
Ingredients
So what we need:
- 400 gr. fresh champignons
- 1 small onion
- 1-2 cloves of garlic
- 1 tbsp. l. tomato paste
- 2-3 sprigs of fresh parsley
- vegetable oil
- salt, pepper to taste
Step-by-step recipe for cooking champignons in tomato sauce
Prepare mushrooms: rinse and peel. If the champignons are clean, you can simply wipe them with a napkin or a clean towel. Cut each mushroom into four parts.
Finely chop the onion and garlic.
Heat vegetable oil in a frying pan. Fry the onion and garlic until golden brown.
Add champignons. Cook for 3-4 minutes. Then add tomato paste and herbs.
Mix thoroughly and simmer for another 3-4 minutes.
As soon as the moisture has evaporated and the tomato sauce has thickened, you can turn off the stove.
Bon appetit!
