Recipes of saffron mushrooms cooked in tomato sauce

The unique aroma and amazing taste of saffron milk mushrooms have always attracted lovers of delicious dishes. These mushrooms undergo any cooking process: salting, frying, pickling and freezing. Especially among gourmets, mushrooms cooked in tomato sauce for the winter are appreciated. According to many culinary experts, this is the most delicious snack that can become a real decoration of the festive table. We offer 4 step-by-step recipes for making saffron mushrooms for the winter in tomato sauce. However, the pickling process also includes the primary processing of mushrooms.

• Ginger sorted out, removing spoiled, cut off the bottom of the legs.
• Pour into cold water and mix with your hands for 3-5 minutes.
• Mushrooms are laid in a colander and washed under running water.
• Next, proceed to the boiling and marinating process.

The recipe for saffron mushrooms in Krasnodar tomato sauce

The recipe for making saffron mushrooms in tomato Krasnodar sauce is completely uncomplicated, and in addition, the workpiece does not need to be sterilized. Therefore, using this option of pickling, you will have a delicious mushroom salad.

• 2 kg of mushrooms;
• 300 ml of Krasnodar sauce;
• 100 ml of vegetable oil;
• 400 g of carrots and onions;
• 150 ml of water;
• 4 things. bay leaf;
• 5 peas of allspice and black pepper;
• Salt and sugar to taste.

1. After preliminary cleaning, mushrooms should be boiled in salted water for 10 minutes.
2. Put in a colander, rinse with cold water, drain and return to the pan.
3. Dilute the sauce with water and vegetable oil, pour into the mushrooms.
4. Add chopped onions and grated carrots on a coarse grater.
5. Stir, add salt and sugar, boil for 30 minutes over low heat.
6. Add all the spices and leave the pan to simmer with the lid closed for 20 minutes, stirring constantly.
7. Slightly open the lid and continue to stew the mushroom mass for another 10 minutes.
8. Distribute into sterilized jars and close with tight nylon caps.
9. Warm the top with an old blanket and leave to cool completely.
10. Take out in a cool and dark room, store no more than 12 months at temperatures up to + 12 ° C.

Sausages in garlic tomato sauce

The next recipe for saffron mushrooms marinated in tomato sauce, you will certainly appreciate. This method involves not boiling mushrooms, but blanching.

• 2 kg of mushrooms;
• 400 ml of tomato sauce;
• 50 ml of vinegar 9%;
• 3 pcs. bay leaf;
• 8 cloves of garlic;
• 1 tbsp. water;
• Salt and sugar - to taste;
• 4 inflorescences of cloves.

Mushrooms mushrooms cooked in tomato sauce, it is better to do according to the step-by-step instructions described below.

Sausages marinated for the winter in tomato sauce with onions

Marinated saffron mushrooms cooked in tomato sauce with onions always turn out to be tasty and mouth-watering.

The blank can be used as an independent dish or boiled tomato and mushroom soup.

• 2.5 kg of mushrooms;
• 100 ml of water;
• 200 ml of vegetable oil;
• 1 kg of onions;
• 400 ml of tomato sauce;
• 2 tbsp. l vinegar 9%;
• Salt to taste;
• 3 pcs. bay leaf;
• 1 tsp Paprika
• 7 peas of allspice and black pepper.

How to marinate mushrooms in tomato sauce can be found in the step-by-step description of the recipe.

1. Peeled and washed fruit bodies are sliced ​​and boiled in water for 20 minutes.
2. We recline in a colander and leave to drain for 15 minutes.
3. At the bottom of an enameled pan, pour water and vegetable oil, heat and spread the mushrooms.
4. Stew for 10 minutes, add tomato sauce and salt, mix.
5. We continue to simmer for 20 minutes over low heat and pour in paprika, together with peas of pepper and onion cut into thin half rings.
6. Stew for 30 minutes, add bay leaf, if not enough salt, add. Who likes a sweeter sauce, you can add 1 tbsp. l Sahara.
7. Stirring continuously, continue to simmer over low heat for 15 minutes.
8. We take out the bay leaf and discard it, pour in the vinegar, mix and simmer for 5 minutes.
9. We carefully distribute boiling marinated mushrooms in sterilized jars, roll them up.
10. Turn over and warm, leaving in this position to cool.
11. We take out in a cool basement or put in the refrigerator.

How mushrooms are marinated in tomato sauce made from fresh tomatoes

Marinated mushrooms for winter in tomato sauce can also be prepared with fresh tomatoes. The taste of the dish will become even more saturated, aromatic and tender - a real delicacy!

• 1 kg of mushrooms;
• 100 ml of vegetable oil;
• 2 pcs. bay leaf;
• 7 peas of allspice;
• 1 kg of fresh tomatoes;
• ½ tsp citric acid;
• 1 tbsp. l salts;
• 2 tbsp. l Sahara.

You can learn how to pickle saffron mushrooms in tomato sauce made from fresh tomatoes from the step-by-step description.

1. To begin with, tomato sauce is prepared: tomatoes are peeled, crushed with a blender.
2. Sugar, salt are introduced and boiled over low heat until the desired density.
3. Pre-prepared mushrooms are boiled in water with the addition of citric acid, allowed to drain and spread in an enameled pan.
4. Pour in vegetable oil, simmer for 15 minutes over low heat.
5. Cooked tomato puree is introduced and stewed for 30 minutes.
6. 10 minutes before the end add bay leaf and allspice.
7. Distribute into sterilized jars, cover with metal lids.
8. Put in hot water and sterilized for 20 minutes.
9. They roll up, warm, and after cooling take out to a cool cellar.