Ginger in tomato sauce: recipes for delicious dishes

If you could find a lot of these edible mushrooms in the forest, and before dinner there was very little time left, then try to cook saffron mushrooms in a tomato sauce. Surely you could not even imagine that such a dish could be so tasty!

Redheads are considered excellent fruiting bodies in terms of taste, which are not inferior even to mushrooms and boletus. In addition, a variety of dishes and preparations are prepared from them, which can surprise even gourmets with their taste and aroma. We offer 3 delicious recipes for making saffron mushrooms in tomato sauce for the winter and for the next meal.

Salad with mushrooms mushrooms in tomato filling: a step by step recipe

This salad of fragrant saffron mushrooms in a tomato sauce, prepared for the winter, will be enjoyed by all your close and invited guests. It is done quite simply and retains all the nutritional properties for a long period. Such a salad can be put on the table, as an independent dish, and can be used as a side dish for meat or boiled potatoes.

• 2 kg of the main product;
• 170 ml of tomato paste;
• 150 ml of vegetable oil;
• 300 g each of onions and carrots;
• 400 ml of water;
• Salt and sugar - to taste;
• 10 pieces. black pepper peas;
• 4 things. bay leaf.

A step-by-step recipe for making saffron mushrooms in a tomato filling will help to correctly distribute your time spent in the kitchen, as well as the energy spent.

Pickled saffron mushrooms with citric acid in tomato sauce

We offer to cook pickled mushrooms in tomato sauce. Such a delicious dish can rightly be called an exquisite mushroom delicacy.

• 700 g of mushrooms;
• 50 ml of refined oil;
• A pinch of citric acid;
• 2 pcs. cloves and bay leaf.

Tomato sauce:

• 1 kg of fresh tomatoes;
• 1 tbsp. l salts;
• 2 tbsp. l Sahara.

All the ingredients for the recipe for the preparation of mushrooms mushrooms in tomato sauce are calculated for a yield of 1 kg of the finished product.

1. To make puree from fresh tomatoes, they should be dipped in boiling water for 1 min.
2. Remove and immediately remove the skin, grind it with a blender or meat grinder.
3. Add salt and sugar, simmer until the desired consistency.
4. Boil the peeled and washed saffron mushrooms, then strain and put in a clean enameled pan.
5. Pour mushroom broth (about 3 tbsp.), In which the mushrooms were cooked.
6. Pour in vegetable oil and simmer for 15 minutes.
7. Add tomato puree, cloves, bay leaf and citric acid.
8. Simmer in tomato marinade for 15 minutes and immediately pour into sterilized jars.
9. Sterilize for 40 minutes over low heat, close with tight caps, wrap and leave to cool.

Ginger and onion in tomato sauce

Mushrooms mushrooms, cooked in a tomato sauce with the addition of onions, perfectly dilute your daily menu and serve as a great snack for unexpected guests. In this recipe, you can remove the first sample from the snack immediately after preparation.

• 3 kg of boiled saffron mushrooms;
• 200 ml of mushroom broth;
• 400 ml of vegetable oil;
• 500 ml of tomato sauce (any);
• 1 kg of onions;
• 7 cloves of garlic;
• Salt to taste;
• 3 tbsp. l vinegar 9%;
• 3 pieces each bay leaf and cloves.

1. Pour mushroom broth and vegetable oil into the bottom of a deep stew-pan, boil for 10 minutes.
2. Put boiled mushrooms, chopped onion and tomato sauce.
3. Stew for 10 minutes, add salt and garlic, chopped into small cubes, mix and simmer for 40 minutes over low heat.
4. 10 minutes before the end of the quenching, add bay leaf, cloves and vinegar, mix and continue to simmer for 20 minutes.
5. Spread the whole mass in sterilized jars and close with screw caps.
6. Turn over, insulate on top with an old plaid and allow to cool.
7. Take the cooled cans with the workpiece into a cold basement or leave it to be stored in the refrigerator until the next lunch or dinner.
8. The time allotted for storage of the workpiece is not more than 4 months.