How to cook mushrooms in tomato

An unusual combination of products often gives very good results in terms of the taste of the dish. Mushrooms in tomato - this sounds somewhat unusual, however, having tasted such food, you understand that everything is quite harmonious and very tasty.

You can find out how to cook mushrooms in tomato for winter harvesting and eating right now on this page. There are many different ways of processing raw materials. Unique combinations with vegetables, meat and other components allow you to create real culinary masterpieces: soups and snacks, main dishes and salads. See how to cook mushrooms in tomato in recipes with photos, where all the steps are illustrated and the subtleties of culinary skill are shown.

Salted breasts in tomato

In order to cook the salted mushrooms in tomato, you will need:

• fresh breasts - 500 g,
• tomato juice - 400 g
• vegetable oil - 3 tbsp. l.,
• salt - 7-10 g,
• sugar - 100 g

How to close sharp mushrooms in tomato

Before closing the breasts in tomato in the form of sauce, you need to prepare the components:

• Roasted breasts - 2 kg
• Onions - 250 g
• Carrots - 250 g
• Tomato paste - 200 g
• Flour - 2 tablespoons
• Vegetable oil - 0.5 cups
• Bay leaf - 4–5 pcs.
• Salt to taste

Select young and strong breasts, stew until soft in vegetable oil with finely chopped onions. Boil tomato juice, add sugar and salt. Put the stewed mushrooms in hot juice, mix everything thoroughly and pour into jars. Peel, rinse, chop, and fry freshly picked mushrooms in vegetable oil until tender. Peel the onions and carrots, chop and fry in oil, then add tomato paste, salt to the fried vegetables, mix and fry for 5-6 minutes, carefully add the flour diluted in half a glass of water, mix and warm for another 3-4 minutes. If you need to get hot mushrooms in tomato, then cayenne pepper is added in large quantities. Cooked tomato sauce pour mushrooms, mix. Then put the hot mass in sterile jars, on the bottom of which previously put spices. Cover the jars with sterile lids and sterilize in boiling water half-liter - 40 minutes, liter - 55-60 minutes. Then, as usual, roll up, turn upside down and stand under the covers. Store in a dark and cold place.

The recipe for pickling white mushrooms in tomato

Components in order to cook white mushrooms in tomato, on a liter jar:

• White breasts - 500 g
• Carrots - 300 g
• Onions - 50 g
• Parsley roots - 100 g
• Tomatoes - 400 g
• Garlic - 1 clove
• Parsley and celery greens - 1 small bunch each
• Bay leaf -1-2 pcs.
• Allspice - 4–5 peas
• Salt - 30 g
• Sugar - 10 g

The recipe for pickling white mushrooms in a tomato involves a few simple steps.

How to cook mushrooms in tomato with garlic

• 500 g of fresh or 250 g of boiled (salted) breasts
• 50 g fat or fat
• 1 onion
• 2-3 carrots
• 1 parsley root
• 5 cloves of garlic
• ⅓ head of cabbage
• 2 cups of water or broth
• 6-8 potatoes
• 1 cup peas
• 1 cup beans
• 2 tbsp. tablespoons of tomato puree
• ½ cup sour cream
• salt, green onions, dill or parsley.

Before you cook the mushrooms in a tomato with garlic, cut the mushrooms in half or into pieces. Then heat the fat in a saucepan, put the diced vegetables, sauté for 5-6 minutes, add water or broth and simmer under the lid until half-cooked. Add the potatoes, sliced ​​or into quarters, chopped garlic finely and stew until cooked. Shortly before the end of the stew, put the stewed mushrooms separately, tomato puree, sour cream and chopped herbs, season.

The recipe for salting mushrooms in tomato

A correctly selected recipe for pickling mushrooms in tomato will allow you to cook delicious dishes all winter. The following describes the method of using such salting for cooking stewed vegetables.

• 400 g salted or 60 g dried breast
• 50-60 g fat or fat
• 1-2 bulbs
• ½ – ½ cup rice
• 2-3 cups of water or broth
• 1 tbsp. tablespoon of mashed tomato or 3-4 fresh tomatoes
• Salt
• 2-3 tbsp. spoons of sour cream
• green onions or parsley.

Fry prepared shredded mushrooms and onions in a fat until light golden color. Mix with washed rice and hot water or mushroom broth, simmer until the rice is soft, then add tomato puree or chopped fresh tomatoes and sour cream. Sprinkle the finished dish with chopped herbs. Serve pickled cucumber, tomato or cabbage salad at the side dish.

Black breast in tomato

To cook a black breast in tomato, you need to take the following products:

• 500 g of fresh 250–300 g of boiled or 60–70 g of dried mushrooms
• 50 g smoked bacon and 40 g fat
• 1 onion
• Salt
• Pepper
• 2-3 tbsp. spoons of sour cream
• 1-2 tomatoes
• 10-12 potatoes
• Water
• Dill
• parsley greens.

1. Chop mushrooms and onions, stew in fat, add seasoning.
2. Cut the potatoes into slices or cut into four parts, boil in a small amount of water, drain the water, transfer the potatoes to a refractory pan or bowl.
3. Put mushrooms on top, stew for several minutes so that the potatoes are saturated with mushroom sauce.
4. When serving, garnish with tomato slices and herbs.

How to pickle mushrooms in tomato and make soup from them

We suggest that you learn how to pickle mushrooms in tomato and subsequently prepare delicious soup from them.

• Pickled mushrooms - 100 g
• Vermicelli - 150 g
• Tomato - 50 g
• Luka - 1 pc.
• Lean oil - 50 g
• Cold water - 7 plates
• Bouquet, salt - to taste

Marinate fresh mushrooms for 4 hours, curling them with balsamic vinegar. Boil mushroom broth. Separately, boil the vermicelli in salted boiling water, breaking it smaller. When the vermicelli is soft, then recline on a sieve and drain the water. Spasse mashed canned tomatoes in vegetable oil. Strain the mushroom broth through a sieve, season it with tomato, lower the cooked vermicelli and boiled mushrooms, finely chopped and stewed in oil, boil and serve. Instead of vermicelli, you can take rice, noodles or pasta.

The recipe for mushrooms pickled in tomato

• Arugula - 200 g
• Balsamic Vinegar - 70 ml
• Olive Oil - 80 ml
• Sun-dried tomatoes - 150 g
• Fresh-frozen breasts - 250 g
• Thyme - 1-2 branches
• Garlic - 6 cloves
• Shallots - 2 pcs.
• Cognac - 100 ml
• Butter - 70 g
• Salt pepper

This recipe for tomato marinated mushrooms can be used for homemade preserves.

Mix olive oil with balsamic vinegar. Rinse the arugula, dry it and put in deep plates, pour with this mixture. Dried tomatoes cut into strips. Pour mushrooms with boiling water, bring to a boil, drain, cut into large cubes. Fry the mushrooms in the remaining olive oil with the addition of thyme, garlic and finely chopped shallots. Pour mushrooms over cognac and set fire (flambé), salt and pepper. Put the mushrooms in plates around the seasoned arugula, lay the sun-dried tomatoes on top. When serving, season the dish with coarse black pepper.

How to salt the mushrooms in tomato and stew them with tomatoes

Before stewing with tomatoes, you need to prepare.

• 250 g white mushrooms
• 50 g butter
• 1 cup sour cream
• 2 onions
• 300 g tomatoes
• Dill
• salt to taste.

Before salting the mushrooms in tomato, cut the fresh mushrooms into slices and pour in tomato sauce for 3 hours. Then fry in a pan with butter; add the fried onions, tomatoes, sour cream and stew. Sprinkle the finished dish with chopped dill.

How to salt beef in tomato stew with beef

And now we offer to learn about how to salt the mushrooms in tomato, followed by stewing mushrooms with aromatic beef.

It is required:

• 500 g of beef
• 200 g smoked pork belly
• 100 g onion
• 50 g of margarine and tomato puree
• 240 g loaves
• 30 g of red wine
• 120 g meat broth
• 140 g flour
• Salt
• Pepper
• Bay leaf

Cooking method.

1. First chopped peeled mushrooms and pour them in tomato sauce with spices.
2. Slice the beef into portions.
3. Fry the meat on margarine with onions and diced pork belly.
4. Pour in the broth, add wine, pepper, bay leaf and simmer until tender.
5. From the broth in which the meat was stewed, prepare the sauce.
6. Heat the flour in a baking sheet or pan until it turns golden, put it into the broth, where you also put finely chopped mushrooms and tomato puree.
7. Boil for about 40–45 minutes.
8. In the cooked sauce, put the meat and boil.

Recipes for making mushrooms in tomato for the winter

The basic recipes for preparing mushrooms in tomato for the winter are already described above on this page. It remains only to offer caviar with eggplant. Well and further you can find more interesting options for dishes with these mushrooms in combination with tomato.

Eggplant caviar with white breasts

• Eggplant - 2 pcs.
• Olive Oil - 50 ml
• White breasts - 150 g
• Thyme - 2 branches
• White bread - 4 slices
• Tomatoes - 2 pcs.
• Parsley - 1-2 branches
• Basil - 1-2 branches
• Salt pepper

Cut the eggplants in half, drizzle with olive oil and set to bake at 180 ° C for 25-30 minutes. Peel the white breasts, cut into cubes and fry in olive oil with the addition of thyme. Cook croutons: bake slices of bread in a dry pan or in a toaster. Scrape the flesh from the baked eggplant, cut into cubes, add the tomatoes, chopped the same way, fried white mushrooms, chopped parsley and basil. Add salt and pepper to taste. Mix everything, put on plates, put croutons of white bread next to it.

Omelet with white breasts and cherry tomatoes

• White breasts - 300 g
• Olive oil - 40 ml
• Thyme - 2 branches
• Garlic - 2 cloves
• Cherry Tomatoes - 150 g
• Parsley - 1 sprig
• Eggs - 8 pcs.
• Cream - 200 g
• Butter - 60 g
• Mix lettuce leaves - 150 g
• Salt pepper

Diced peeled mushrooms, fry in olive oil with the addition of thyme and garlic for 3-5 minutes. Add cherry tomatoes, cut into 4 parts, and chopped parsley. Salt, mix. Beat eggs and cream with a blender. Salt, pepper to taste.Pour a quarter of omelette into a pan with preheated butter (20 g), fry until half cooked. When the omelet is almost ready, put a quarter of the fried mushrooms in the center. Roll the omelet into a tube and put on a plate, supplement with lettuce. Repeat with the rest of the ingredients, preparing 4 servings of omelet.

Salad with fried white breasts and tomatoes

• Baku tomatoes - 600 g
• Olive Oil - 50 ml
• Young garlic - 3-4 cloves
• Fresh thyme - 2 branches
• Narsharab sauce - 30 ml
• Balsamic vinegar - 30 ml
• Mix of lettuce leaves (arugula, frize, chard, root) - 300 g
• Freshly frozen white breasts - 600 g
• Salt pepper

Cut the tomatoes crosswise, for a few seconds lower them into boiling water, then into cold water, remove the skin. Cut each into four parts, cut out the core, remove the juice with seeds. Sprinkle the tomato slices with olive oil, sprinkle with chopped garlic randomly (leave a couple of cloves for frying mushrooms), season with 1 sprig of thyme and crushed pepper, put in the oven for several minutes at 180 ° C to wither. Allow to cool. Thaw the white breasts, cut into four parts and fry in olive oil with garlic and the remaining thyme, salt, pepper. Make the sauce. Mix narsharab, remaining olive oil, balsamic vinegar. Sort lettuce leaves, rinse, dry, season with sauce, put in plates. Slices of dried tomatoes and fried mushrooms on top of the salad.

Salad with dandelions, tomatoes and seasonal mushrooms

• Baguette or cereal bread - 1/2 loaf
• Seasonal loaves - 300 g
• Olive oil - 150 ml
• Garlic - 2 cloves
• Dandelion or Arugula Leaves - 200 g
• Cherry Tomatoes - 150 g
• Balsamic Vinegar - 20 ml
• Parmesan - 70 g
• Salt

Sort the mushrooms, peel and boil in salted water until tender. Fry in a piece of olive oil with garlic until golden brown. Rinse the leaves of dandelions or arugula, add cherry tomatoes and fried mushrooms, cut in half. Season the salad with the remaining oil and balsamic vinegar. Stir, put on plates and garnish with grated parmesan.