- First we need to peel the onions and cut them into rings and then into quarters.
- Pour vegetable oil into the multicooker bowl in such an amount that it is approximately 1 cm high from the bottom.
- Next, we set the “Frying” mode for 30 minutes, and put the already prepared onions into the bowl. Mix well with a wooden spatula and fry.
- Please note that 15 minutes before the end of the “Frying” mode, we need to add already boiled mushrooms to the bowl. We also mix them and fry them with onions until the end of the program.
- Then, we need to add salt, dry ground garlic and ground black pepper to the mushrooms and onions. Mix with a wooden/silicone spatula.
- After that, all we have to do is pour one can of tomato sauce over them and mix them thoroughly. Turn on any high temperature mode and bring to a boil.
- As soon as our mushrooms in tomato sauce have boiled, we need to switch the multicooker to the “Soup” mode and cook the dish for another 1.5 hours.
- Please note that approximately 8-12 minutes before the end of cooking, we need to add 3 bay leaves to the dish and pour in the vinegar, mix everything again.
- In the meantime, we need to sterilize the jars in any convenient way and boil the lids. Afterwards, we dry them with a paper towel.
- At the end of cooking, we immediately pour the hot mushrooms in tomato sauce into prepared sterile jars for the winter.
- We securely close them with lids and place them bottom up on a flat surface. We wrap it in an unnecessary but warm thing so that the preservation cools down in this position.
- You can also leave the dish to cool overnight, and in the morning put it in the pantry until winter.
It’s so easy for you and me to preserve mushrooms in tomato sauce for the winter. This is a very tasty dish that can be served as a stand-alone salad or an appetizer on a holiday table. Prepare it for the New Year's table to make cooking easier on the holiday evening!
A simple and budget-friendly recipe for a hot appetizer, or as an addition to the main course, is champignons in tomato sauce. With ready-made tomato paste (any tomato sauce or paste you have in your refrigerator will do), you can literally cook mushrooms in 10-15 minutes!
Champignons in tomato sauce
Champignons in tomato sauce are best served with spaghetti, spiral pasta, small noodles, boiled rice, potatoes or as a hot appetizer.
If you have wild mushrooms, be sure to try making your own version of this dish.
Of course, you can complicate the task by replacing tomato paste with freshly squeezed tomato juice. This will only benefit the taste of the champignons. However, the preparation time for the snack will increase significantly, as will the budget of the dish.
Ingredients
So what we need:
- 400 gr. fresh champignons
- 1 small onion
- 1-2 cloves of garlic
- 1 tbsp. l. tomato paste
- 2-3 sprigs of fresh parsley
- vegetable oil
- salt, pepper to taste
Step-by-step recipe for cooking champignons in tomato sauce
Prepare mushrooms: rinse and peel. If the champignons are clean, you can simply wipe them with a napkin or a clean towel. Cut each mushroom into four parts.
Finely chop the onion and garlic.
Heat vegetable oil in a frying pan. Fry the onion and garlic until golden brown.
Add champignons. Cook for 3-4 minutes. Then add tomato paste and herbs.
Mix thoroughly and simmer for another 3-4 minutes.
As soon as the moisture has evaporated and the tomato sauce has thickened, you can turn off the stove.
Bon appetit!
Mushrooms suitable for preparing these canned foods include porcini mushrooms, aspen boletuses, boletus mushrooms, boletus mushrooms, fly mushrooms, saffron milk caps, chanterelle mushrooms, as well as forest and field champignons. Fresh mushrooms are sorted by size, wormy, limp, overripe, spoiled, broken mushrooms are removed and cleaned of leaves, earth and sand. The roots of the sorted mushrooms are cut off and damaged areas are removed. For large mushrooms, the caps are separated from the stems, and small ones are preserved whole.
The raw materials are placed in a colander and washed in cold water, which is allowed to drain. Then the mushrooms are boiled in salted and slightly acidified water (20 g of salt and 4 g of citric acid per 1 liter of water) at a low boil and gentle stirring. During cooking, the volume of the mushrooms decreases, and foam forms on the surface of the water, which is collected with a slotted spoon. Remove the pan from the heat as soon as the mushrooms sink to the bottom. They are placed in a colander and the liquid is allowed to drain.
Boiled mushrooms need to be stewed in sunflower oil until they become soft and add (per 1 kg of mushrooms) 15-20g salt, 40-50g sugar, 200g tomato paste, 200g water, 4 bay leaves, 50-60g vegetable oil and 40g (2 tablespoons) 5% vinegar.
1 kg of fresh pureed tomatoes is boiled, stirring constantly, until their volume is reduced by a third, and hotly packaged in jars heated in a water bath. Fill the jars 0.5 cm below the top of the neck, cover with lids, place in a saucepan heated to 70 degrees and sterilize with low boiling water: 0.5 liters - 30 minutes, and liter jars - 40 minutes. Then they are immediately sealed, the seal is checked for tightness, and placed for air cooling. Mushrooms in tomato sauce are served cold as an appetizer and as a main course. Cooking season: July-September.
If your family loves pickled mushrooms, then try to prepare a special dish for your household this time. Pay attention to this simple recipe for mushrooms in tomato sauce, which you can prepare for the winter!
- 2.5 kg of boiled moss mushrooms;
- 1 kg of onions;
- 1 can of tomato sauce;
- vegetable oil;
- 1 heaped tablespoon of salt;
- 0.5 tablespoon ground black pepper;
- 0.5 tablespoon of dry ground garlic;
- 2 tablespoons 9% vinegar;
- 3 bay leaves.
How to cook - Mushrooms in tomato sauce for the winter
- First we need to peel the onions and cut them into rings and then into quarters.
- Pour vegetable oil into the multicooker bowl in such an amount that it is approximately 1 cm high from the bottom.
- Next, we set the “Frying” mode for 30 minutes, and put the already prepared onions into the bowl. Mix well with a wooden spatula and fry.
- Please note that 15 minutes before the end of the “Frying” mode, we need to add already boiled mushrooms to the bowl. We also mix them and fry them with onions until the end of the program.
- Then, we need to add salt, dry ground garlic and ground black pepper to the mushrooms and onions. Mix with a wooden/silicone spatula.
- After that, all we have to do is pour one can of tomato sauce over them and mix them thoroughly. Turn on any high temperature mode and bring to a boil.
- As soon as our mushrooms in tomato sauce have boiled, we need to switch the multicooker to the “Soup” mode and cook the dish for another 1.5 hours.
- Please note that approximately 8-12 minutes before the end of cooking, we need to add 3 bay leaves to the dish and pour in the vinegar, mix everything again.
- In the meantime, we need to sterilize the jars in any convenient way and boil the lids. Afterwards, we dry them with a paper towel.
- At the end of cooking, we immediately pour the hot mushrooms in tomato sauce into prepared sterile jars for the winter.
- We securely close them with lids and place them bottom up on a flat surface. We wrap it in an unnecessary but warm thing so that the preservation cools down in this position.
- You can also leave the dish to cool overnight, and in the morning put it in the pantry until winter.
It’s so easy for you and me to preserve mushrooms in tomato sauce for the winter. This is a very tasty dish that can be served as a stand-alone salad or an appetizer on a holiday table. Prepare it for the New Year's table to make cooking easier on the holiday evening!
You can use any of your favorite mushrooms in this recipe. You can also use tomato sauce like home, and store-bought.
Thank you very much for the recipe.
I closed it for the winter, but couldn’t resist, I really wanted to try it, I opened it the other day and it turned out VERY TASTY. I recommend it.
I haven’t cooked mushrooms in tomato sauce yet. I'll try.