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 pieces.

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!

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

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

How to cook - Mushrooms in tomato sauce for the winter

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

It’s so easy for you and me to preserve mushrooms in tomato sauce for the winter. This is a very tasty dish that can be served as a stand-alone salad or an appetizer on a holiday table. Prepare it for the New Year's table to make cooking easier on the holiday evening!

You can use any of your favorite mushrooms in this recipe. You can also use tomato sauce like home, and store-bought.

Thank you very much for the recipe.

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

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

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 are used to prepare a variety of dishes and preparations that can surprise even gourmets with their taste and aroma. We offer 3 delicious recipes for 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 pieces. black peppercorns;
• 4 things. 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.

1. To prepare fresh tomato puree, place them in boiling water for 1 minute.
2. Remove and immediately remove the skin and grind using a blender or meat grinder.
3. Add salt and sugar, cook over low heat until desired consistency.
4. Boil the peeled and washed saffron milk caps, then strain and place in a clean enamel pan.
5. Pour in the mushroom broth (about 3 tbsp) in which the mushrooms were cooked.
6. Pour in vegetable oil and cook over low heat for 15 minutes.
7. Add tomato puree, cloves, bay leaf and citric acid.
8. Simmer in tomato marinade for 15 minutes and immediately pour into sterilized jars.
9. 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.

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.