Mushrooms with tomatoes: recipes for delicious dishes

The variety of delicacies that the culinary workshop offers the modern person is truly stunning: meat and fish "zest", exotic mixes of various fruits and vegetables, as well as delicious desserts that can surprise even the most fastidious critics.

However, it is worth noting that in most cases, to create such masterpieces, you need not only certain skills, but also the presence of the appropriate ingredients, most often “pleasantly” striking at their cost. Despite this, sophisticated chefs at home easily prepare dishes that decorate not only everyday family dinner, but also a festive table - we are talking about mushrooms with tomatoes, considered one of the best snacks.

Combining such simple at first glance ingredients, you can cook a lot of really tasty and satisfying culinary variations. Moreover, if you combine them with other products - cheese, onions, peppers or minced pork - you get something that your friends and guests have never tried. However, nutritionists warn that you should not get carried away with such "heavy" delicacies.

It should also be remembered that there are several dozens, or even hundreds of recipes for dishes, including mushrooms with tomatoes - these can be stewed, fried, baked or pickled “compositions”. By the way, each of these cooking methods differs in its features and difficulty in implementation. Therefore, it is necessary to get acquainted with the simpler options first and only then proceed with the extremely complex “experiments”. By the way, quite often unpretentious cooking recipes turn out to be much tastier than ornate dishes.

Fried and stewed mushrooms in combination with tomatoes

Fried champignons in combination with tomatoes can be served even by the hostess who is just starting the “culinary path”.

To make the dish delicious, you must follow these recommendations:

• firstly, you need to carefully brown a pound of fresh, not yet sliced ​​mushrooms in a pan;
• then, turning off the stove, you must leave them in the vessel, be sure to cover them;
• immediately after this, 2 small onions and a couple of garlic cloves should be finely chopped, and ripe tomatoes - 300 g will be enough - pour over boiling water to make it easier to peel them. In addition, you must not forget to chop one small bunch of parsley;
• then the already prepared onions and garlic must be fried in olive oil (the volume is at your own discretion), adding 3-4 tablespoons of vinegar, and when this mixture is a little cured, put the tomatoes and two bay leaves chopped into pieces;
• the resulting mass should be salt and pepper to taste, mix thoroughly and simmer over low heat for 25-30 minutes;
• when the sauce is ready, you need to remove the bay leaf, after which it will be possible to pour mushrooms;
• only when the dish cools down, it should be placed in the refrigerator, so that after a day proudly serve.

Experienced culinary experts say that cooking stewed mushrooms with fresh tomatoes is also quite simple: in addition to the key ingredients - mushrooms and tomatoes - you will need about another tablespoon of flour, two onions and a little parsley. This recipe consists in the fact that in a stewpan - a low saucepan or a frying pan with even sides - it is necessary to add a pre-chopped onion, to which then crushed champignons - 400 g and tomatoes - no more than 3 pieces are added.

Extinguish this whole mixture until ready, after which it is poured with flour already diluted in water. When the future dish boils, it is sure to be salted to taste and sprinkled with herbs. After a few minutes of languishing over a small fire, the resulting delicacy can be considered ready.

It should be noted that there are a great many ways of stewing champignons, since each housewife brings something “her” to such an unpretentious recipe.

Tasty champignons with tomatoes and onions

Culinary masters know that really tasty mushrooms can be easily prepared in just half an hour. Of course, such a dish will be a great addition to fried potatoes, most salads and, in addition, can be closed for the winter.

1. First of all, you need to carefully grind 2-3 cloves of garlic, and then fry it for 3 minutes in ordinary vegetable oil.
2. After that, tomatoes cut into small cubes - 400 g and crumbled mushrooms - 350-450 g should also be added to the pan.
3. After mixing the resulting mixture, it is necessary to extinguish it in a container under a closed lid for at least 15-20 minutes.
4. A few minutes before the end of cooking, you must not forget to salt the dish and add spices to it - for example, ground black pepper (everything to taste).

It should be noted that some housewives prefer to spice up their culinary masterpieces through the use of sour cream and ghee.

In these cases, champignons with tomatoes must be seasoned with onions and subjected to a stewing procedure:

But real gourmets, in addition to sour cream and spices, use ingredients such as yellow cherry, bacon, olive oil and white wine. Moreover, to create such a culinary masterpiece, you must also have on hand sea salt and white onions.

1. To prepare this dish, first of all, heat the already mentioned olive oil in a low saucepan (saucepan) (no more than 60 ml should be used), into which then add 4 heads of chopped garlic, sliced ​​bacon (150-200 g) and one white onion .
2. As soon as the onion slices become transparent, chopped champignons - 400-500 g - are poured into the container and stewed for 30 minutes.
3. After that, cherry cut in half (3 pieces) are added to the mixture, which must be darkened together with other products for another 7-10 minutes.
4. At the very end, “secret” ingredients are necessarily introduced - 150 ml of wine and 200 ml of sour cream. After thoroughly mixing the resulting consistency, you should bring it to readiness within the next 10 minutes.
5. Experts say that it is best to serve this delicacy with boiled potatoes.

The most satisfying and least expensive option for cooking champignons with tomatoes is the one that provides for the process of frying these products.

In this case, skilled housewives and true chefs with the help of a couple of cloves of garlic and a small amount of spices - salt and black pepper to taste - create a dish that becomes the highlight of any festive table. First of all, culinary experts advise preparing garlic: it must be peeled, thoroughly chopped and fried in a skillet over low heat, making sure that it does not turn into coals.

Only after this, the masters cut two small tomatoes and chop 100 g of mushrooms in thick slices. Then these ingredients are poured into a pan to the garlic, fried and seasoned with spices and chopped herbs.

Oven baked champignons with tomatoes and hard cheese

One of the most popular recipes is one that involves a combination of champignons, not only with tomatoes, but also with cheese. This technology is quite simple and, moreover, differs in that it does not require much time for its implementation.

1. Firstly, before cooking, mushrooms (500-600 g) are washed out, after which their legs are removed. In addition, the product must be salted and sprinkled with black pepper.
2. Small tomatoes (400 g) are diced, and hard cheese (50 g) is rubbed on a fine grater.
3. Only after this the champignon caps are laid out on a frying pan and fried on both sides over medium heat.
4. It is necessary to put several layers of grated cheese and tomatoes in the previously separated hats.
5. All ingredients are sent to a frying pan, covered with a lid and cooked until the cheese is melted.
6. At the end, you can decorate the dish with chopped herbs or add a little mayonnaise.

Despite the huge number of ways to cook this delicacy, mushrooms with tomatoes, baked in the oven, often become the "highlight" that crowns the New Year's table.

1. According to many recipes, the creation of this culinary masterpiece must begin with the fact that mushrooms (400-500 g) must be washed, peeled and necessarily cooked.
2. After that, they must be put in a colander so that they drain there, and only then cut into small slices.
3. Fried champignons in melted margarine - it will need 80 g – over low heat, and at the same time, onion (100 g) and grated tomatoes (450-500 g), chopped in rings, are prepared in a separate container (stewpan).
4. After that, all of the listed ingredients are laid out in layers in a refractory form and seasoned with sour cream (not more than 80 g), whipped with salt.
5. At the very end, tomato mushrooms, sprinkled with grated cheese (50-60 g), are sent to the oven and baked until the dish is ready.

Oven-baked champignon with mozzarella and tomato

It should be noted that in some cases, to achieve a rich taste and give the dish a special aroma, ingredients such as garlic sauce and basil help. That is why skillful housewives use such culinary tricks to cook various variations of their favorite snack for the New Year or another celebration. For example, supplementing a dish with such a dairy product as grated hard cheese, they get excellent mushrooms in the oven with the addition of mozzarella and tomatoes.

1. To begin with, the oven is heated to a temperature of at least 230 ° C.
2. Mushrooms - 500 g - are thoroughly washed and cleaned, after which their legs are removed.
3. Then a sauce is prepared, which will then be used to lubricate the champignons: melted butter (70 g) is mixed with a couple of minced garlic cloves and finely chopped parsley - one tablespoon of this greens will suffice.
4. This consistency is carefully coated with mushroom caps to make tasty baked champignons with mozzarella and tomatoes, and then spread them on a baking sheet, pre-coated with paper.
5. Cheese (80 g) and tomatoes (not more than 100 g), which are necessarily cut into small slices, are thoroughly mixed. Only after that, hats are filled with such a “mix”, which are immediately sent to the preheated oven. Note: in this recipe, some housewives use 50 ml of balsamic vinegar to use instead of the sauce for the dish.
6. It should be remembered that until the cheese is completely melted and a golden crust forms, the mushrooms baked with mozzarella and fresh tomatoes cannot be considered ready. Please note that the chopped basil leaves, which sprinkle the dish at the top, guarantee a richer bouquet of aromas.

Similar cooking methods - using cheese, onions, peppers, as well as meat ingredients - can diversify any person’s daily diet. Moreover, each hostess will certainly give her culinary masterpiece special taste due to unusual spices. Thus, stuffed and baked champignons with tomatoes and different types of cheese easily acquire new piquant notes.

Stuffed tomatoes marinated with champignons and cheese for the winter: a recipe for canned tomatoes with mushrooms

When it’s not so easy to find fresh vegetables in stores, experienced chefs enjoy their own pickles. It should be noted that, guided by a fairly simple instruction, which involves performing several stages, you can easily cook a dish at home that is characterized by pleasant garlic notes - we are talking about stuffed tomatoes with mushrooms - champignons:

• First of all, experts recommend carefully cutting the tops of selected vegetables (4-6 pieces), and then remove all the flesh from them;
• after this, it is necessary to drain the juice and get rid of the remaining seeds. The pulp that has been removed must be carefully diced;
• then melt the butter (10 g) and fry the chopped onion in it, as well as mushrooms cut into small pieces (100 g) for 3-5 minutes;
• in addition, you will need 150 g of cheese, which must be grated, and then mix together with onions, one garlic clove, mushrooms, tomato pulp and mayonnaise (15-20 g);
• the resulting consistency should be laid out on the tomatoes cooked at the very beginning.

It should be noted that among such dishes, the leading positions are still occupied by those that the housewives stock up for the winter - canned mushrooms with tomatoes.

There are several ways you can cook juicy and fragrant pickled mushrooms at the same time. One of the recipes involves the use of spices such as cloves, nutmeg and various types of pepper - black, white and allspice.

1. Firstly, the culinary masters try to close small champignons (350-400 g) in glass jars: if it was not possible to buy small mushrooms, they must be cut.
2. After that, the key ingredient is boiled in salted water for 20 minutes after boiling. Please note that at this stage one bay leaf, 10 g of nutmeg, a tablespoon of vinegar are added to the liquid, and to the taste of cloves and the already mentioned types of pepper.
3. Before placing the mixture in containers, the vessels must be thoroughly washed and sterilized.
4. Pickled champignons are covered with small tomatoes - cherry (60-100 g): after the mushrooms are cooked, they are placed in a container with tomatoes.
5. The marinade, which remained after cooking, is once again brought to a boil, after which they pour the dish and leave it in this form for about 10 minutes.
6. After this period of time, the liquid will need to be drained again, boiled again and only then finally pour the mushrooms over it and roll it up.

Experts advise storing canned tomatoes in combination with champignons in any cool place (refrigerator, cellar or pantry)

Zucchini cooked with champignons and tomatoes

It is curious that for the winter some craftsmen close not just mushroom pickles with tomatoes, but also much more intricate dishes. Thus, chefs try to diversify the upcoming family lunches and dinners without using everyone’s favorite vegetables. For example, preservation, including zucchini, is especially popular among modern hostesses. Such dishes, firstly, require the mandatory use of young zucchini (at least 3 kg), which are usually cut into small circles, and, secondly, their breading in flour.

In addition, delicacies from zucchini cooked with mushrooms and tomatoes provide for the mandatory removal of mushroom caps (1 kg will be needed): moreover, this ingredient is also thoroughly fried in melted butter (60 g). The third stage assumes that tomatoes (1 kg), already sliced ​​in circles and fried on both sides, are added to the mixture of zucchini and mushrooms. Only after that you can sprinkle almost ready dish with chopped herbs. It should be noted that then it will be necessary to extinguish the product again, and only then it should be laid out in glass containers and closed with tin lids.

Mushrooms with cheese, pepper and tomato: scrambled eggs and chops

In addition to the fact that mushrooms with cheese, pepper and tomatoes are the most popular appetizer on the festive table, such combinations can replace most side dishes and meat delicacies. We are talking about very popular dishes - fried potatoes, omelettes, stews, beef stroganoff. However, in spite of its interchangeability, the listed products in most cases are skillfully combined by the housewives with each other, thereby delighting the gourmets with unusual tasteful “mixes”.

For example, you can easily feed your whole family by cooking eggs for breakfast or lunch with champignons and seasoning it with tomatoes. Moreover, the process of creating a dish does not take much time: first of all, it will just be necessary to fry finely chopped mushrooms (100 g) in a skillet along with chopped cubes of tomatoes (2-3 pieces). After that, you just need to carefully break the eggs (number - at your discretion) and cook them for 5 minutes. To make the dish look beautiful, culinary experts advise sprinkling it with finely crushed parsley.

It is also necessary to take into account the fact that such a dish as pork chops in combination with tomatoes and mushrooms has earned the title of a truly “royal” delicacy. To prepare it, you will also need ingredients such as a little parmesan - 50 g will be enough and fragrant spices - coriander, pepper and salt.

To create this dish, you will need to perform all the same actions as with ordinary frying chops. With only one difference: the already cooked meat (700-800 g) must be transferred to a refractory tray or use a baking sheet, carefully pour the oil left after frying, and sprinkle with chopped raw mushrooms (300 g) on ​​top.

Then a layer of tomatoes (200 g), cut into thin slices, should be spread on the mushrooms. To make the dish more palatable, it is supplemented with grated Parmesan (50 g) and sent to the oven to bake at a temperature of 200 ° C for no more than half an hour.In addition, some housewives at the very end sprinkle the so-called “royal” chops with basil or green onions.

Meat “fan” with garlic mushrooms and tomato slices

The most difficult and lengthy preparation is considered to be “fan meat” or “accordion” - with mushrooms, garlic and pieces of tomato. To pamper your guests with such a culinary masterpiece, you should consider all the recommendations below:

1. First, pork (1 kg) is thoroughly washed and dried with paper towels. Only then it is carefully cut across to create the same “fan effect”: it is very important not to make cuts to the very edges. Please note that in this case, the cutting step - that is, what the thickness of the pieces should be - is not more than 2 cm.
2. Secondly, pork must be pickled with salt and pepper. The point is to grate the meat on each side diligently, and place it in a bowl at the bottom of which lemon juice will be poured (1-2 tablespoons). It should be noted that the pickling procedure takes from 30 minutes to one hour.
3. Thirdly, the process of cutting all the key ingredients requires that the cheese (150 g) is made into thin plates, the tomatoes (4 pieces) into small circles, and the garlic (a pair of teeth) into almost transparent plates. These products should be placed in cuts made in the meat, and the pork itself is greased with vegetable oil on top.
4. Fourth, they wrap the "meat in a fan" in several layers of foil - best of all in three. The material is firmly pressed to the "accordion" and tightly wrapped to fix all the ingredients inside.
5. Fifth, the baking process involves the use of an oven preheated to 200 ° C for 60 minutes. After this period of time, the dish is carefully removed, the foil is cut and the pork is returned to the oven for another half hour.
6. Already prepared meat is carefully removed from the oven and gradually cools.

Experienced chefs say: in order to cut the "accordion", you must first remove the foil and only then carefully divide the pork into pieces according to the incisions that were made at the very beginning. The juice that flows out can be used to make sauces.