A simple and budget-friendly recipe for a hot appetizer, or as an addition to the main dish - champignons in tomato sauce. With ready-made tomato paste (any tomato sauce or paste that 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 preparing your own version of this dish.
Of course, you can complicate the task by replacing tomato paste for 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!
Chanterelles are one of the most delicious mushrooms, which are difficult to spoil. There are many recipes for their preparation, including canning, for which various ingredients can be used. Canned mushrooms are undoubtedly delicious in any form. To make sure of this, you can consider simple and tasty recipes, thanks to which in winter you will have the opportunity to enjoy your favorite preserves.
Chanterelles in vinegar marinade: a simple recipe in jars
Preserving chanterelles using this method is one of the simplest. This is also due to the small range of products that need to be prepared and the time spent on work.
To preserve mushrooms in vinegar marinade, you will need the following ingredients:
- 2 kilograms of mushrooms;
- 1500 milliliters of water;
- 50 grams of salt;
- 100 grams of sugar;
- 40 milliliters of 70% vinegar essence;
- 25 grams of allspice (peas);
- 10 grams of cloves.
Step-by-step preparation mushrooms in vinegar marinade:
- The required volume of mushrooms will need to be cleaned. To do this, they are placed in water for an hour. To make mushrooms easy to clean, you can add a few grams of citric acid and salt (no more than 10 grams) to the water in which they are soaked. After this procedure, peeling the chanterelles will be much easier, and the process of boiling them will be shortened.
- Peeled mushrooms are chopped. The cut should be medium. If the mushrooms are too small, it is recommended to leave them whole.
- The main ingredient is placed in a container, filled with water, brought to a boil and cooked over low heat. The mushrooms will be ready when they sink to the bottom of the container.
- Ready mushrooms must be removed from the water in which they were boiled, rinsed, placed in a colander and allowed time for excess water to drain. At this time, you can prepare the brine. It will consist of water in which chanterelles were boiled, salt, sugar, cloves and pepper. This mixture is placed on the fire and brought to a boil.
- Mushrooms are placed in brine and boiled for 6 minutes. Then it is diluted with vinegar essence, everything continues to cook for another 5 minutes. The workpiece is removed from the heat.
- The mushrooms are placed in jars that have been pre-sterilized and sealed.
Mushrooms prepared at home in this way can be consumed within a month.
In tomato
An incredibly tasty and original solution for preserving mushrooms for the winter. Such conservation will certainly be appreciated.
To preserve mushrooms in tomato sauce, you will need:
- 2.5 kilograms of chanterelles;
- 1-1.5 kilograms of onions;
- 400 milliliters of tomato paste;
- vegetable oil;
- salt in the amount of 4 teaspoons;
- ground pepper and dried garlic - a teaspoon each;
- bay leaf - 3 pieces;
- 2-2.5 tablespoons of vinegar.
Mushroom canning process:
- Mushrooms must be peeled, washed and boiled. Also peel the onion, chop into half rings and fry in vegetable oil.
- Boiled and chopped mushrooms are placed in the fried onions. The ingredients are fried for 5 minutes. Salt and spices are added to the vegetables, as well as tomato sauce. Mushrooms must be stewed for 60-90 minutes.
- 15 minutes before the end of the cooking process, vinegar and bay leaf are added to the mushrooms. After 15 minutes the fire turns off.
- The mushrooms are placed in jars and closed.
With lemon
Chanterelles marinated according to this recipe will sell out very quickly in winter. If you can’t wait, then you can give them a couple of days to brew and eat them.
The following ingredients are needed:
- 500 grams of chanterelles;
- vinegar (9%) - half a glass;
- vegetable oil – 2.5 tablespoons;
- 5 black peppercorns;
- bay leaf – 2 pieces;
- 2 cloves;
- 1600 milliliters of clean water;
- salt to taste;
- lemon juice.
Step by step instructions to prepare chanterelles with lemon:
- The required amount of mushrooms is thoroughly washed. Small mushrooms can be used whole, while large ones can be chopped.
- Prepared mushrooms are poured with 1500 milliliters of water and sent to the fire. After the water boils, add salt and lemon juice (from 1 lemon). Boil for 15 minutes.
- While the mushrooms are boiled in lemon, the marinade is prepared. It consists of the remaining part of the water (100 milliliters), vegetable oil, vinegar, spices, salt. Cooking time is 5 minutes.
- The boiled mushrooms are transferred to the marinade and boiled in it for 10-15 minutes. Then they are laid out in sterilized jars, into which you need to pour brine and close.
Mushrooms marinated in this way can be eaten after 3 days.
Pickled chanterelles without adding vinegar
Despite the fact that vinegar is used quite often during preservation, it is possible to prepare food for the winter without using it. The taste of the product will not be affected; on the contrary, it will become more interesting.
To prepare you need:
- 1000 grams of mushrooms;
- citric acid – a little less than a teaspoon;
- sugar – 2 tablespoons;
- salt - half a tablespoon;
- bay leaf - 3 pieces;
- 4 cloves;
- black pepper – 5 peas.
The cooking process is simple and straightforward:
- Pre-soaked and washed small mushrooms are placed in lightly salted soda and boiled for at least 20 minutes. Then rinse with cold water. Already boiled mushrooms should be washed so that they are crispy.
- While excess water drains from the mushrooms, the brine is prepared. To prepare it, 0.6-0.7 liters of water, to which salt and sugar have been added, are brought to a boil. When the water boils, add mushrooms and cook for 15 minutes. Citric acid is added to the brine before it is removed from the heat.
- We can the mushrooms, as in previous recipes: put them in sterilized jars, turn them over, and put them on the lid.
After the mushrooms have cooled, they are placed in a cool, dark room.
Canned chanterelles with garlic and onions
Ingredients:
- 0.4 kilograms fresh mushrooms;
- 1 onion;
- garlic – 2 medium-sized cloves;
- half a glass of vinegar;
- bay leaf – 4 pieces;
- allspice – 4 peas;
- salt – 1 teaspoon;
- sugar – no more than 2 teaspoons.
For this and other recipes it is better to use fresh mushrooms, which were collected no more than 24 hours ago.
Cooking process:
- The mushrooms need to be soaked and peeled, then placed in water, add a small amount of salt and cook for 25 minutes. Next, the water is drained, the mushrooms are washed, and placed in a colander to remove excess liquid.
- Each clove of garlic is cut in half, the onion must be cut into 4 parts.
- In order to prepare the marinade, vinegar is combined with 250 milliliters of clean water. You need to add chopped onion, garlic, prepared spices and boil for 3 minutes.
- Mushrooms are placed in sterilized jars, after which the marinade is poured. After 15-25 minutes, the marinade is poured into a container and boiled. After this, it can be poured into jars again and rolled up.
Salted chanterelles (video)
The recipes below clearly demonstrate how many ways there are to pickle chanterelles for the winter. From them you can choose the most tasty option and please your family and friends, who will certainly appreciate your culinary skills. And you, in turn, will tell them the secrets and subtleties of preparing pickled chanterelles for the winter.
If you were able to find a lot of these edible mushrooms in the forest, and there is very little time left before dinner, then try cooking saffron milk caps in tomato sauce. Surely you could not even imagine that such a dish could be so tasty!
Saffron milk caps are considered excellent fruiting bodies in terms of taste, which are not inferior even to boletus and boletus mushrooms. In addition, they make the most different dishes and preparations that can surprise even gourmets with their taste and aroma. We offer 3 delicious recipes preparing saffron milk caps in tomato sauce for the winter and for the next meal.
This salad of fragrant saffron milk caps in tomato sauce, prepared for the winter, will please all your loved ones and invited guests. It is made quite simply and retains all its nutritional properties for a long period. This salad can be placed on the table as an independent dish, or can be used as a side dish for meat or boiled potatoes.
- 2 kg of main product;
- 170 ml tomato paste;
- 150 ml vegetable oil;
- 300 g each of onions and carrots;
- 400 ml water;
- Salt and sugar - to taste;
- 10 pcs. black peppercorns;
- 4 pcs. bay leaf.
A step-by-step recipe for cooking saffron milk caps in tomato sauce will help you properly distribute your time spent in the kitchen, as well as the energy expended.
After preliminary cleaning, the saffron milk caps are washed, cut into pieces and placed in boiling salted water.
Boil for 30 minutes and drain in a colander. Rinse under running cold water and place in a colander again to drain.
Boiled mushrooms are poured into an enamel pan and water is poured in.
Dilute the tomato paste with a small amount of water and pour it into the mushrooms. Add oil, pepper, bay leaf, onion cut into thin half rings and grated carrots. Stir, add salt and sugar to taste, put on low heat and simmer for 15 minutes with constant stirring.
Turn on the heat to maximum, boil for 10 minutes and turn the heat to minimum again. Simmer for 60 minutes, stirring from time to time to prevent the mass from burning.
Cover with tight plastic lids, wrap until the workpiece is completely cooled and taken to the basement.
Marinated saffron milk caps with citric acid in tomato sauce
We suggest preparing pickled saffron milk caps in tomato sauce. This delicious dish can rightfully be called an exquisite mushroom delicacy.
- 700 g saffron milk caps;
- 50 ml refined oil;
- A pinch of citric acid;
- 2 pcs. cloves and bay leaf.
Tomato sauce:
- 1 kg of fresh tomatoes;
- 1 tbsp. l. salt;
- 2 tbsp. l. Sahara.
All ingredients for the recipe for making saffron mushrooms in tomato sauce are calculated to yield 1 kg of finished product.
- To prepare fresh tomato puree, place them in boiling water for 1 minute.
- Remove and immediately remove the skin and grind using a blender or meat grinder.
- Add salt and sugar, cook over low heat until desired consistency.
- Boil the peeled and washed saffron milk caps, then strain and place in a clean enamel pan.
- Pour in the mushroom broth (about 3 tbsp) in which the mushrooms were cooked.
- Pour in vegetable oil and cook over low heat for 15 minutes.
- Add tomato puree, cloves, bay leaf and citric acid.
- Stew in tomato marinade 15 minutes and immediately pour into sterilized jars.
- Sterilize for 40 minutes over low heat, close with tight lids, wrap and leave to cool.
Ryzhiki with onions in tomato sauce
Camelina mushrooms, cooked in tomato sauce with the addition of onions, will perfectly dilute your daily menu and serve as an excellent appetizer for unexpected guests. IN this recipe You can take the first sample from the snack immediately after preparation.
- 3 kg of boiled saffron milk caps;
- 200 ml mushroom broth;
- 400 ml vegetable oil;
- 500 ml tomato sauce (any);
- 1 kg of onions;
- 7 cloves of garlic;
- Salt - to taste;
- 3 tbsp. l. vinegar 9%;
- 3 pcs. bay leaf and cloves.
- Pour mushroom broth and vegetable oil into the bottom of a deep saucepan and simmer for 10 minutes.
- Add boiled mushrooms, chopped onion and tomato sauce.
- Simmer for 10 minutes, add salt and chopped garlic into small cubes, stir and simmer for 40 minutes over low heat.
- 10 minutes before the end of simmering, add bay leaf, cloves and vinegar, stir and continue simmering for 20 minutes.
- Place the entire mixture into sterilized jars and close with screw-on lids.
- Turn it over, insulate it with an old blanket on top and let it cool.
- Take the cooled jars with the preparation to a cold basement or leave it in the refrigerator until the next lunch or dinner.
- The time allotted for storing the workpiece is no more than 4 months.
Mushrooms cooked in tomato sauce are an excellent universal dish that complements meat, fish, vegetables, cereals and pasta. It’s easy to prepare, without wasting time and without specific culinary skills. The result will exceed all your expectations: the dish will perfectly diversify the everyday table and will definitely please everyone in the household.
How to properly cook mushrooms in tomato sauce and please your family with the dish will be described in the proposed step by step recipes. Fruit bodies saturated with tomato sauce will not leave anyone indifferent. In preparation, you can use champignons or oyster mushrooms, which do not require additional heat treatment, as well as wild mushrooms. However, the second option is a little longer, since such fruiting bodies must undergo not only cleaning, but also boiling for 20-40 minutes. depending on edibility.
The recipe for cooking mushrooms in tomato sauce with vegetables is somewhat similar to the recipe vegetable stew. This dish can be served as a main dish or as a side dish with potatoes or rice.
- 700 ml tomato sauce;
- 70 ml fumet (well-boiled meat broth);
- 50 g butter;
- 3 onions;
- 400 g mushrooms;
- 2 sweet peppers;
- 2 carrots;
- 100 g canned beans in its juice;
- 2 cloves of garlic;
- Parsley;
- Vegetable oil;
- 5 g tarragon;
- 50 g spinach;
- Salt.
After preliminary preparation, cut the mushrooms into slices, cut the peeled carrots, onions, peppers into strips, chop the parsley.
Fry all the vegetables on butter until ready.
Fry the mushrooms in vegetable oil for 10 minutes, then add the beans without juice and fry for another 5-7 minutes.
Combine the fruiting bodies and other fried ingredients, pour in the sauce and stir.
Add fumé, simmer over low heat for 20-25 minutes, stirring from time to time with a spoon.
In 5 min. Before the end of cooking, add chopped spinach and tarragon leaves and add a little salt.
Add chopped garlic cloves, stir and let stand on the stove off for 10 minutes.
Mushrooms in tomato sauce with onions and Italian herbs
Mushrooms cooked in tomato sauce with onions will definitely take their rightful place on your table. This delicious side dish is perfect with meat or fish dishes, spaghetti or boiled potatoes.
- 700 g mushrooms;
- 500 ml tomato juice;
- 4 onions;
- 50 ml vegetable oil;
- Salt, ground black pepper - to taste;
- 1 tsp. Italian herbs.
A step-by-step recipe with photos of cooking mushrooms in tomato sauce is described in stages, and ready dish designed for 5 servings.
- Peel the fruiting bodies, wash and, if necessary, boil.
- Cut into strips and fry in half the vegetable oil until browned.
- Peel off the top husk onions, rinse, cut into half rings.
- In the second half of the oil, fry the vegetable until a pleasant golden color.
- Combine the fried ingredients, add salt and pepper to taste, pour in tomato juice and simmer for 20 minutes. on low heat.
- In 5 min. Before the end of stewing, add Italian herbs and stir. After the dish has been left for 10 minutes. serve to the table.
Mushrooms marinated with tomato sauce in a slow cooker
A delicious appetizer for holiday feasts is mushrooms marinated in tomato sauce. If you have a slow cooker in your kitchen, use the kitchen equipment.
- 1 kg of boiled wild mushrooms, purchased oyster mushrooms or champignons;
- 500 g onions;
- 300 ml tomato sauce;
- Sunflower oil;
- Salt - to taste;
- 1.5 tsp each ground black pepper and dried garlic;
- 1 tbsp. l. 9% vinegar;
- 3 peas of allspice;
- 2 laurel leaves.
- Turn on the multicooker, set the “Frying” program and set it for 30 minutes.
- Pour oil into a bowl, about 1 cm high, add onions cut into quarters.
- Fry with the lid open for 10 minutes, add the boiled fruit bodies cut into strips and fry until the end of the program, occasionally stirring the contents of the multicooker.
- Add salt to taste, allspice and ground pepper, garlic and pour in the sauce.
- Stir, bring to a boil in any mode, switch to the “Soup” or “Cooking” program and cook for 60 minutes.
- In 10 min. Before the end of the program, add bay leaf, pour in vinegar, stir.
- After the signal, place into small deep bowls and serve. Place the rest in jars, cover with plastic lids and, once completely cooled, place in the refrigerator.
Appetizer of mushrooms marinated for the winter in tomato sauce
An appetizer of mushrooms marinated for the winter in tomato sauce will not last long. Such an original dish, not outdated by taste, always goes away with a bang! with a glass of forty-degree alcohol on any occasion.
- 3 kg of mushrooms;
- 400 ml “Krasnodar sauce”;
- 100 ml refined sunflower oil;
- 600 g onions;
- 500 g carrots;
- 200 ml water;
- Salt - to taste;
- 2 tbsp. l. sugar (without a slide);
- 7 peas each of black and allspice;
- 5 laurel leaves.
For greater convenience for novice cooks, the recipe for preparing mushrooms in tomato sauce for the winter is divided into stages.
- After cleaning the forest fruiting bodies, boil for 20-30 minutes. in salted water (champignons do not need to be boiled).
- Place in a sieve or on a wire rack, leave to drain, then return to an empty and clean pan.
- Dilute the sauce with water, add vegetable oil and pour over the mushrooms.
- Boil for 10 minutes. over medium heat, add peeled and grated carrots, stir and cook for 10 minutes.
- Add peeled and chopped onion, add sugar, add salt to taste, stir.
- Cook over low heat for 40 minutes, add the rest of the spices and with the lid open, simmer the mixture over low heat for 15 minutes.
- Pour into jars, roll up, turn over and cover with a blanket.
- Wait for the workpiece to cool completely and take it to the basement.
How to prepare an appetizer of canned mushrooms in tomato sauce
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
4 - 5 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. Both pasta of any shape and
fluffy rice,
buckwheat porridge, boiled or
fried potatoes, as well as vegetable puree. 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.
