Mushroom recipes in tomato sauce

Mushrooms cooked in tomato sauce are an excellent versatile dish that complements meat, fish, vegetables, cereals and pasta. Cooking it is simple, without wasting time and without certain culinary skills. The result will exceed all your expectations: the dish perfectly diversifies the everyday table and is sure to appeal to all households.

How to cook mushrooms in tomato sauce and please your home with a dish will be described in the proposed step-by-step recipes. Fruit bodies saturated with tomato sauce will not leave anyone indifferent. In cooking, 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.

Mushrooms in tomato sauce with vegetables

The recipe for mushrooms in tomato sauce with vegetables is somewhat similar to the recipe for vegetable stew. This dish can be served as a main dish or as a side dish for potatoes or rice.

• 700 ml of tomato sauce;
• 70 ml of fume (well boiled meat broth);
• 50 g butter;
• 3 onion heads;
• 400 g of 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.

Mushrooms in tomato sauce with onions and Italian herbs

Mushrooms cooked in tomato sauce with onions will definitely occupy a worthy place on your table. Such a delicious side dish is perfect for meat or fish dishes, spaghetti or boiled potatoes.

• 700 g of mushrooms;
• 500 ml of tomato juice;
• 4 onions;
• 50 ml of vegetable oil;
• Salt, ground black pepper - to taste;
• 1 tsp Italian herbs.

A step-by-step recipe with a photo of cooking mushrooms in tomato sauce is described in stages, and the finished dish is designed for 5 servings.

1. Peel fruit bodies, wash and if necessary - boil.
2. Cut into strips and fry in half the vegetable oil until browned.
3. Peel onions, rinse, cut into half rings.
4. In the second half of the oil, fry the vegetable until a pleasant golden color.
5. Combine the fried ingredients, salt to taste, pepper, pour tomato juice and simmer for 20 minutes. over minimal heat.
6. In 5 minutesPour Italian herbs until stewing, stir. After the dish has been infused for 10 minutes. Serve to the table.

Mushrooms marinated with tomato sauce in a slow cooker

A delicious appetizer for festive feasts is mushrooms marinated in tomato sauce. If your kitchen has a crock-pot, use the kitchen equipment.

• 1 kg of boiled forest mushrooms, purchased oyster mushrooms or champignons;
• 500 g of onion;
• 300 ml of tomato sauce;
• Sunflower oil;
• Salt to taste;
• 1.5 tsp. ground black pepper and dried garlic;
• 1 tbsp. l 9% vinegar;
• 3 peas of allspice;
• 2 leaves of laurel.

1. Turn on the slow cooker, set the program "Frying" and set 30 minutes.
2. Pour oil into the bowl, about 1 cm high, add the onions, cut into quarters.
3. Fry with the lid open for 10 minutes, pour the boiled fruit bodies cut into strips, and fry until the end of the program, sometimes mixing the contents of the multicooker.
4. Add salt to taste, allspice and ground pepper, garlic and pour in the sauce.
5. Stir, bring to a boil in any mode, switch to the “Soup” or “Cooking” program and cook for 60 minutes.
6. In 10 minutes before the end of the program, enter the bay leaf, pour in the vinegar, mix.
7. After the signal put in small deep bowls and serve. Put the rest in jars, close with plastic lids and after complete cooling put in the refrigerator.

Appetizer of mushrooms, pickled for the winter in tomato sauce

An appetizer of mushrooms pickled for the winter in tomato sauce will not last long. Such an original dish that is not hackneyed with taste always goes off with a bang! Under a forty-degree glass for any occasion.

• 3 kg of mushrooms;
• 400 ml of "Krasnodar sauce";
• 100 ml of sunflower refined oil;
• 600 g of onions;
• 500 g of carrots;
• 200 ml of water;
• Salt to taste;
• 2 tbsp. l sugar (without a hill);
• 7 peas of black and allspice;
• 5 sheets of laurel.

For greater convenience, for beginners, the recipe for winter mushrooms in tomato sauce is divided into stages.

1. After cleaning, boil forest fruit bodies for 20-30 minutes. in salted water (no mushrooms to boil).
2. Put in a sieve or on a wire rack, leave to drain, then return to an empty and clean pan.
3. Dilute the sauce with water, add vegetable oil and pour mushrooms.
4. Boil for 10 minutes. over medium heat, add peeled and grated carrots, mix and cook for 10 minutes.
5. Pour peeled and chopped onion into rings, add sugar, add salt to taste, mix.
6. Cook over low heat for 40 minutes, pour in the remaining spices and simmer the mixture over low heat for 15 minutes with the lid open.
7. Pour into jars, roll up, turn over and cover with a blanket.
8. Wait for the workpiece to cool completely and take it to the basement.

How to cook canned mushroom appetizer in tomato sauce

Mushrooms, canned for the winter in tomato sauce - an appetizing snack and an exquisite delicacy for festive feasts.

• 2 kg of champignons;
• 1 tbsp. l salts;
• 2 tbsp. l Sahara;
• 250 ml of tomato paste;
• 100 ml of water;
• Vegetable oil;
• 2 tbsp. l 9% vinegar;
• 3 cloves and allspice.

How to cook canned mushrooms in tomato sauce?

1. Cut the mushrooms into large pieces, put in oil and fry until browned.
2. Dilute pasta with water, add salt and sugar, all spices (except vinegar), pour mushrooms and simmer for 20 minutes.
3. Pour in the vinegar, mix, put into jars, cover with lids and refrigerate after cooling.

Mushrooms stewed with pork in tomato sauce

Mushrooms stewed in tomato sauce with pork - a deliciously delicious and satisfying dish.

• 500 g of pork pulp;
• 400 g of champignons;
• 4 onions;
• 1 carrot;
• 100 ml of water;
• 200 ml of tomato sauce;
• 1 tsp seasoning for meat;
• Salt, vegetable oil.

1. The meat is cut into cubes, sprinkled with seasoning and salt, mixed and left for 30 minutes.
2. Mushrooms and vegetables are peeled and cut: mushrooms and carrots with straws, onions in half rings.
3. Pork is fried in a pan for 10 minutes, pour in 2 tbsp. l oils.
4. Mushrooms are added and fried with meat for 10 minutes.
5. Introduced onions and carrots, fried until soft, with continuous stirring.
6. The sauce is diluted with water, poured into meat and mushrooms, stewed for 10 minutes.
7. Comes to taste, left to stew on low heat for another 20-25 minutes.