How to close mushrooms with tomato paste. Ryzhiki in tomato sauce: recipes for delicious dishes

- 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 dirt. 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

For most mushroom pickers, mushrooms are considered noble mushrooms, as they have a refined taste and pleasant aroma. Having collected several baskets of these fruiting bodies, the question always arises of their preparation for the winter. We offer several delicious recipes for cooking mushrooms in tomato. Any pickled mushroom option you choose will turn out to be very appetizing if you follow the step-by-step descriptions attached to each recipe.

Recipes for cooking mushrooms in tomato for the winter are original and unique. Crispy mushrooms fried with onions and drenched in sour tomato sauce, diluted with notes of coriander, garlic and lavrushka. This dish is sure to captivate everyone who tries it. A preparation of mushrooms in tomato sauce will decorate any holiday table, as well as diversify your family's daily menu.

It is worth noting that when canning mushrooms in a tomato, salting is not used, but only a pickling method.

Marinated mushrooms in tomato and coriander

Pickled mushrooms in tomato, cooked at home - an appetizing and healthy dish for the whole family. Adding coriander seeds to your meal will make it a gourmet delicacy.

• 2 kg of mushrooms;
• 4 things. onion;
• 0.5 l of tomato sauce;
• 300 ml of vegetable oil;
• 200 ml 9% vinegar;
• 1.5 st. l. salt;
• 150 g of sugar;
• 2 tsp coriander seeds;
• 1 tsp ground black pepper.

The recipe for mushrooms in tomato is described below in stages.

After preliminary cleaning, the mushrooms are washed and filled with water.

Bring to a boil and boil for 10 minutes over medium heat.

Strain, put in a colander, and send back to the pan.

Enter the same diced onion, salt, sugar, pepper and coriander.

Pour in tomato sauce, vegetable oil, mix and set to simmer for 60 minutes.

Vinegar is added and boiled for another 20 minutes, stirring constantly with a wooden spatula.

The mushroom mass is laid out in sterilized jars, rolled up with lids and turned over.

Top with an old blanket and leave to cool completely.

How to cook mushrooms in tomato for the winter with allspice

The recipe for making mushrooms for the winter in a tomato with the addition of allspice will allow you to taste a surprisingly tasty snack in a few hours. Such homemade preparation can be used as a side dish, an additional ingredient in salads and even pizza toppings. In addition, she will always help out the hostess when guests appear on the doorstep.

• 3 kg of mushrooms;
• 0.5 l of tomato sauce;
• 1 kg of onions;
• 20 pcs. allspice peas;
• 5 pieces. bay leaf;
• 400 ml of vegetable oil;
• 2 tbsp. l. Sahara;
• Salt - to taste.

How to pickle mushrooms in a tomato, you can learn from the following step-by-step description.

1. Peel the mushrooms, cut off the tips of the legs and rinse.
2. Introduce into boiling water and boil for 5 minutes over low heat, drain and refill with new water, which should not be much.
3. Bring to a boil and add all the spices, boil for 20 minutes.
4. Add chopped onion, vegetable oil and tomato sauce.
5. Cook over low heat with constant stirring for 40 minutes. If there is not enough salt, then add salt to taste.
6. Put the mass in sterilized jars, cover with lids and put in hot water.
7. Sterilize for 20 minutes on low heat, remove and roll up.
8. Turn over, wrap with a blanket, leave to cool, and then take out to a cool and dark room.

How to pickle mushrooms in tomato with cloves

Marinating mushrooms for the winter in tomatoes with the addition of cloves is a fairly simple recipe that can be safely prepared at home. For your family members, this will be a special delicacy, as it can act as an independent dish.

• 3 kg of mushrooms;
• 1.2 kg of onions;
• 300 g of tomato paste;
• 1 st. water;
• 200 ml of vegetable oil;
• 1 st. l. salt;
• 10 carnation inflorescences;
• ½ tsp black ground pepper;
• ½ tsp dry ground garlic;
• 3 art. l. vinegar 9%.

Step-by-step instructions will tell you how to properly cook mushrooms for the winter in a tomato.

1. Mushrooms are cleaned, washed and boiled in salted water for 15 minutes.
2. Divide onto a wire rack and leave to drain completely.
3. Onions are cut into quarters and fried in vegetable oil until golden brown.
4. Boiled mushrooms are added and continue to fry for 30 minutes over low heat.
5. Salt, ground pepper and dry garlic are introduced, mixed.
6. Pour tomato paste, diluted with water, and cloves, simmer over low heat for 40 minutes.
7. Vinegar is poured in and continue to simmer for another 40 minutes.
8. Distribute in sterilized jars and set to sterilize for 20 minutes.
9. Roll up the lids, turn over, and leave to cool, covered with a blanket.
10. Cooled jars with mushrooms are sent to a cool room.

How to make saffron mushrooms in tomato with garlic and bay leaf

Mushrooms cooked with garlic in tomato are an original solution for preserving mushrooms for the winter. Mushroom appetizer will certainly be appreciated by your family and friends.

• 2 kg of mushrooms;
• 1 st. l. salt;
• 2 tbsp. l. Sahara;
• 8-10 cloves of garlic;
• 300 ml of tomato sauce;
• 50 ml of vinegar 9%;
• 200 ml of water;
• 4 things. bay leaf.

Mushrooms mushrooms in tomato are prepared according to the step-by-step description below.

1. Boil the peeled mushrooms in salted water for 15 minutes, put in a colander and drain.
2. Cut into small pieces and put in an enamel pan.
3. Pour 200 ml of water, add salt, sugar and pour in the tomato sauce.
4. Stir and simmer for 40 minutes over low heat.
5. Pour in vinegar, add bay leaf, add chopped garlic and continue to simmer for 40 minutes.
6. Distribute into sterilized jars, close with tight nylon lids and leave to cool.
7. Take it to the cellar or, if it is not there, put it on an insulated balcony in a dark place.

Ryzhiki in tomato with paprika

How to make mushrooms mushrooms in a tomato, so that in winter there is an opportunity to feast on your favorite canned food? When preparing the workpiece, add sweet ground paprika and you will see how delicious the dish turns out.

• 3 kg of mushrooms;
• 1.5 kg of onions;
• 500 ml of tomato sauce;
• 200 ml of vegetable oil;
• 2 tsp sweet ground paprika;
• 1 st. l. salt;
• 5 cloves of garlic;
• 5-8 peas of allspice;
• 3 art. l. vinegar 9%.

Ryzhik, cooked for the winter in a tomato, can be used as a side dish or as an independent dish.

1. Peeled and washed mushrooms cut into pieces and put in a deep frying pan with heated vegetable oil, fry for 20 minutes.
2. Add diced onion and fry the whole mass over low heat for 30 minutes.
3. Introduce all the spices from the recipe, except for vinegar and paprika, simmer for 60 minutes, stirring constantly to avoid burning the mass.
4. 10 minutes before the end of cooking, pour in vinegar and add sweet paprika, mix.
5. Arrange in sterilized jars, roll up and leave to cool under an old blanket.
6. Take out to a dark, well-ventilated basement and store at a temperature not exceeding +10°C.

Cooking mushrooms in tomato and chili peppers

The recipe for cooking saffron mushrooms for the winter in tomato with the addition of chili will appeal to lovers of spicy snacks.

• 2 kg of mushrooms;
• 1 st. l. salt;
• 1.5 st. l. Sahara;
• 250 ml of tomato paste;
• 100 ml of water;
• 30 ml of vinegar 9%;
• 100 ml of vegetable oil;
• 1 pod of chili pepper;
• 3 pcs. bay leaf.

1. We clean the mushrooms and cut off the tips of the legs, fill them with water and boil for 15 minutes, constantly removing the foam from the surface.
2. We put it in a colander, rinse and leave to drain.
3. Cut into pieces and put in a deep thick-walled saucepan with heated vegetable oil.
4. Simmer for 30 minutes, add salt, sugar, add tomato paste and water, continue to simmer for 20 minutes.
5. Add diced chili pepper, bay leaf and vinegar, mix. We continue to simmer for another 20 minutes.
6. We lay out the mushroom mass in sterilized jars and set to sterilize in hot water for 30 minutes.
7. We roll up the lids, turn over and cover the top with an old blanket.
8. Leave to cool completely, and then take out to a cool and dark basement.

It is worth noting that all the proposed recipes for cooking mushrooms in tomato are very tasty and fragrant. In addition, they can be eaten immediately after cooling, and can also be used as a filling for dough products.

If your family loves pickled mushrooms, then try this time to cook a special dish for the household. Pay attention to this simple recipe for mushrooms in tomato sauce, which can be prepared for the winter!

• 2.5 kg of boiled mushrooms;
• 1 kg of onions;
• 1 can of tomato sauce;
• vegetable oil;
• 1 heaping tablespoon of salt;
• 0.5 tablespoons of ground black pepper;
• 0.5 tablespoon of dry ground garlic;
• 2 tablespoons of 9% vinegar;
• 3 bay leaves.

How to cook - Mushrooms in tomato sauce for the winter

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 a 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 a very tasty dish that 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!

You can use any of your favorite mushrooms in this recipe. You can also use tomato sauce like a home as well as store.

Thanks a lot for the recipe.

I closed it for the winter, but I couldn’t resist, I really wanted to try it, I opened it the other day, it turned out VERY TASTY. I advise.

Haven't cooked mushrooms in tomato sauce yet. I'll try.

It is necessary to take care in advance that the winter menu of the family comes out varied and tasty. Each hostess strives to close several types of snacks so that in the cold season the food of relatives turns out to be as rich and diverse as possible. Particular attention is paid to mushrooms. There are many preparation options. In this article, we will consider such an interesting recipe as mushrooms in tomato sauce - this is a fragrant dish that has a pronounced taste.

At the same time, the snack is also extremely useful: the main ingredient contains a lot of vitamin A, which, when used systematically, can improve vision. In general, the cooking technology is quite simple and does not require long preparation. Remember that for canning you need to choose only whole, strong and healthy-looking mushrooms. High-quality and careful selection of raw materials is the main secret of the successful closing of a tasty and healthy snack for the winter.

Important: fresh mushrooms are categorized as relatively clean mushrooms. Particular attention during the preliminary inspection and processing of the product should be paid to two zones: plates and caps. These are the places where the largest amount of waste accumulates. As for wormy or rotten mushrooms, they cannot be cooked, such mushrooms are immediately thrown away.

Ingredients

Servings: - + 25

• saffron mushrooms 2 kg
• tomato paste 150 g
• vegetable oil 150 g
• carrot 300 g
• bulb onions 300 g
• bay leaf 4 things.
• black peppercorns 8 pcs.
• water 200 ml
• salt to taste
• ground pepper to taste

per serving

Calories: 80 kcal

Proteins: 2 g

Fats: 6.7 g

Carbohydrates: 4.8 g

2 o'clock 0 min. Video recipe Print

We sort the mushrooms, clean them of dirt and debris, wash well. We divide large mushrooms into 2-4 parts, leave small ones whole. Place in a pot of salted boiling water. We cook for half an hour.

We throw the mushrooms into a colander, rinse them under a cold stream. Let it drain for 5-7 minutes.

In the meantime, clean the vegetables. Cut the onion into thin half rings, and rub the carrots on a coarse grater.

We shift the mushrooms into a clean pan, add tomato sauce diluted with water and vegetable oil.

This is interesting: mushrooms contain a special component, lactarioviolin, an antibiotic of natural origin, which successfully helps to cope with various bacterial diseases. The use of these mushrooms is recommended for those people who are being treated for tuberculosis.

Extensive useful and interesting taste characteristics of mushrooms determine their high gastronomic popularity. Mushroom appetizer goes well with meat, fish and various side dishes.
And although there are quite a lot of interesting recipes for canning today, mushrooms in tomato sauce for the winter are one of those dishes whose cooking technology many housewives keep in their personal culinary notes. Do you want to know why? Just try this savory snack, and the question will disappear by itself.

A simple and budgetary recipe for a hot appetizer, or as an addition to the main course - champignons in tomato sauce. With ready-made tomato paste (any tomato sauce or paste that you have in the refrigerator will do), mushrooms can be cooked in literally 10-15 minutes!

Champignons in tomato sauce

Mushrooms in tomato sauce are best served with spaghetti, spiral pasta, small noodles, boiled rice, potatoes or as a hot appetizer.

If you have forest mushrooms, then be sure to try cooking your own version of this dish.

Of course, you can complicate the task by replacing the tomato paste with freshly squeezed tomato juice. So the taste of champignons will only benefit. However, the preparation time of 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 garlic cloves
• 1 st. l. tomato paste
• 2-3 sprigs of fresh parsley
• vegetable oil
• salt, pepper to taste

Step by step recipe for mushrooms in tomato sauce

Prepare mushrooms: Wash and clean. If the champignons are clean, then you can simply wipe them with a napkin or a clean towel. Cut each mushroom into quarters.

Finely chop the onion and garlic.

Heat vegetable oil in a frying pan. Fry the onion and garlic until golden brown.

Add mushrooms. Cook for 3-4 min. Then lay out the tomato paste and greens.

Mix thoroughly and simmer for another 3-4 minutes.

As soon as the moisture evaporates and the tomato sauce thickens, you can turn off the stove.

Bon appetit!