Sausages in tomato for the winter: recipes for homemade preparations

For most mushroom pickers, saffron mushrooms are considered noble mushrooms, as they have a refined taste and pleasant aroma. Having collected several baskets of these fruit bodies, the question always arises of their harvesting for the winter. We offer several delicious recipes for making saffron mushrooms in tomato. Any variant of pickled mushrooms you choose will turn out to be very appetizing if you follow the step-by-step descriptions attached to each recipe.

Is salting used for making saffron mushrooms in tomato?

The recipes for making saffron mushrooms in tomato for the winter are original and unique. Crispy mushrooms, fried with onions and poured with sour tomato sauce, diluted with notes of coriander, garlic and parsley. Without fail, this dish will conquer all who will try it. A piece of saffron mushrooms in tomato sauce will decorate any festive table, as well as diversify your family’s daily menu.

It is worth noting that when canning saffron mushrooms in tomato, salting is not used, but only a method of pickling.

Marinated saffron mushrooms in tomato and coriander

Home-made marinated mushrooms in tomato cooked at home is an appetizing and healthy dish for the whole family. The addition of coriander seeds to make the workpiece a delicate delicacy.

• 2 kg of mushrooms;
• 4 things. onions;
• 0.5 l of tomato sauce;
• 300 ml of vegetable oil;
• 200 ml of 9% vinegar;
• 1.5 tbsp. l salts;
• 150 g of sugar;
• 2 tsp coriander seeds;
• 1 tsp ground black pepper.

The recipe for saffron mushrooms in tomato is described below in stages.

How to cook mushrooms in tomato for the winter with allspice

The recipe for making saffron mushrooms for the winter in tomato with the addition of allspice will allow you to taste a surprisingly tasty snack in a few hours. Such a homemade workpiece can be used as a side dish, an additional ingredient in salads and even pizza toppings. In addition, she will always help the hostess out when guests arrive on the doorstep.

• 3 kg of mushrooms;
• 0.5 l of tomato sauce;
• 1 kg of onions;
• 20 pcs. allspice peas;
• 5 pieces. bay leaf;
• 400 ml of vegetable oil;
• 2 tbsp. l Sahara;
• Salt to taste.

How to pickle saffron mushrooms in a tomato can be found in the following step-by-step description.

1. Peel the mushrooms, cut off the tips of the legs and rinse.
2. Add to boiling water and boil for 5 minutes over low heat, drain and pour new water, which should be a little.
3. Bring to a boil and introduce all the spices, boil for 20 minutes.
4. Add onion, vegetable oil and tomato sauce.
5. Cook over low heat with constant stirring for 40 minutes. If there is not enough salt, then add salt to taste.
6. Put the mass in sterilized jars, cover with lids and put in hot water.
7. Sterilize for 20 minutes over low heat, remove and roll up.
8. Turn over, wrap it with a blanket, leave to cool, and then take it out to a cool and dark room.

How to pickle saffron mushrooms in tomato and clove

Marinating saffron mushrooms for the winter in tomatoes with the addition of cloves is a fairly simple recipe that can be safely prepared at home. This will be a special delicacy for your family members, as they can act as an independent dish.

• 3 kg of mushrooms;
• 1.2 kg of onions;
• 300 g of tomato paste;
• 1 tbsp. water;
• 200 ml of vegetable oil;
• 1 tbsp. l salts;
• 10 inflorescences of cloves;
• ½ tsp ground black pepper;
• ½ tsp dry ground garlic;
• 3 tbsp. l vinegar 9%.

Step-by-step instructions will tell you how to cook mushrooms for the winter in a tomato.

1. Mushrooms are cleaned, washed and boiled in salted water for 15 minutes.
2. Distribute onto a wire rack and allow to drain completely.
3. Onions are cut into quarters and fried in vegetable oil until golden brown.
4. Add boiled mushrooms and continue to fry for 30 minutes over low heat.
5. Salt, ground pepper and dry garlic are introduced, mixed.
6. Pour tomato paste, diluted with water, and cloves, stew over low heat for 40 minutes.
7. Pour vinegar and continue to simmer another 40 minutes.
8. Distribute into sterilized jars and set to sterilize for 20 minutes.
9. Roll up the lids, turn over, and leave to cool, covering with a blanket.
10. The cooled cans with mushrooms are sent to a cool room.

How to make mushrooms mushrooms in tomato with garlic and bay leaf

Ginger cooked with garlic in tomato is an original solution for preserving mushrooms for the winter. Mushroom appetizer will certainly be appreciated by your relatives and friends.

• 2 kg of mushrooms;
• 1 tbsp. l salts;
• 2 tbsp. l Sahara;
• 8-10 cloves of garlic;
• 300 ml of tomato sauce;
• 50 ml of vinegar 9%;
• 200 ml of water;
• 4 things. bay leaf.

Mushrooms in a tomato are prepared according to the step-by-step description below.

1. Boil peeled mushrooms in salted water for 15 minutes, put in a colander and let drain.
2. Cut into small pieces and put in an enamel pan.
3. Pour 200 ml of water, add salt, sugar and pour tomato sauce.
4. Stir and simmer for 40 minutes over low heat.
5. Pour vinegar, add bay leaf, add chopped garlic into cubes and continue stewing for 40 minutes.
6. Distribute in sterilized jars, close tight nylon caps and leave to cool.
7. Take to the cellar or, if it is not, put on a warm balcony in a dark place.

Ginger in tomato with paprika

How to make mushrooms mushrooms in tomato so that in winter there is an opportunity to feast on your favorite preservation? When preparing the workpiece, add sweet ground paprika and you will see how tasty the dish turns out.

• 3 kg of mushrooms;
• 1.5 kg of onions;
• 500 ml of tomato sauce;
• 200 ml of vegetable oil;
• 2 tsp sweet ground paprika;
• 1 tbsp. l salts;
• 5 cloves of garlic;
• 5-8 peas of allspice;
• 3 tbsp. l vinegar 9%.

Ginger, cooked for the winter in tomato, can be used as a side dish or as an independent dish.

1. Cut peeled and washed mushrooms into slices and put in a deep pan with warmed vegetable oil, fry for 20 minutes.
2. Add diced onions and fry the whole mass over low heat for 30 minutes.
3. Introduce all the spices from the recipe, except for vinegar and paprika, simmer for 60 minutes, stirring constantly to avoid burning the mass.
4. 10 minutes before the end of cooking pour vinegar and pour in sweet paprika, mix.
5. Arrange in sterilized jars, roll up and leave to cool under an old blanket.
6. Move to a dark, well-ventilated cellar and store at a temperature not exceeding + 10 ° С.

Cooking saffron mushrooms in a tomato with chili pepper

The recipe for saffron mushrooms for the winter in tomato with the addition of chili will appeal to lovers of savory foods.

• 2 kg of mushrooms;
• 1 tbsp. l salts;
• 1.5 tbsp. l Sahara;
• 250 ml of tomato paste;
• 100 ml of water;
• 30 ml of vinegar 9%;
• 100 ml of vegetable oil;
• 1 pod of chili pepper;
• 3 pcs. bay leaf.

1. We clean the mushrooms and cut off the ends of the legs, fill them with water and boil for 15 minutes, constantly removing foam from the surface.
2. Put in a colander, rinse and leave to drain.
3. Cut into slices and spread in a deep thick-walled saucepan with heated vegetable oil.
4. Stew for 30 minutes, add salt, sugar, add tomato paste and water, continue to simmer for 20 minutes.
5. Add diced chili pepper, bay leaf and vinegar, mix. Continue to simmer another 20 minutes.
6. We spread the mushroom mass in sterilized jars and set to sterilize in hot water for 30 minutes.
7. We roll up the covers, turn over and cover from above with an old blanket.
8. Leave to cool completely, and then take out to a cool and dark basement.

It is worth noting that all the suggested recipes for making saffron mushrooms in tomato are very tasty and fragrant. In addition, they can begin to be eaten immediately after cooling, and also used as a filling for dough products.