The appetizer can be considered universal. Delicious side dish, component different dishes and even a pizza party! All this is a mushroom salad in a tomato. Homemade preparations of such a plan always help out the hostess. Why run to the store when you have a jar of delicious forest delicacy in stock.

To make a mushroom salad in a tomato, you will need:

• Boiled mushrooms (any that you buy or collect) - 3 l. The calculation is carried out precisely for this amount. If the yield is less, reduce the proportions accordingly.
• Tomato sauce (cooked or cooked by yourself) - 0.5l.
• Onions (preferably juicy "not evil" variety so that the tomato does not taste bitter) - 1kg.
• Spices: necessarily lavrushka, two types of peppercorns (allspice, black). It is desirable to participate in the composition of the parsley root salad. It contains many valuable essential oils, useful microelements. The aroma of mushroom salad in a tomato with such an ingredient will be more intense.
• Sunflower oil - 500ml.

You can prepare mushroom salad in tomato for the winter like this:

Peel and boil the mushrooms in two steps. It is important. That is, the first time the water boils, it should be drained. Then rinse the mushrooms under the tap. Then boil a new portion of water, but with the addition of spices. In this case, the amount of liquid should be minimal (the effect of languishing in own juice). Dip the mushroom mixture into the boiling marinade and cook for at least 20 minutes.

- How to check the readiness of boiled mushrooms? After all, you can use different types forest gifts.

To avoid overcooking the mushrooms, pierce the flesh with a fork. The teeth should fit tightly, as if with a "slight grinding". Then the preparation will not be porridge.

Tomato sauce is easier to buy ready-made, but if there are a lot of tomatoes at home, why not cook the tomato yourself?

Twist 1kg ripe tomato... Add salt, seasoning, sugar and garlic to taste. Cook the sauce until thick. When the mixture begins to evaporate, add 1.5 tbsp for color saturation. tomato paste.

Slice the onion into medium-sized rings.

Stir the mushroom mixture with tomato sauce, onions, parsley and simmer for at least 40 minutes. Remember to stir. The appetizer may burn! If the mixture is thick, you can add water.

Sweet, add salt to taste. Participation is not prohibited hot pepper... But don't overdo it. The taste of mushroom salad in tomato must be harmonious.

“Uncommonly tasty” - this is exactly what I want to say about such a mushroom salad in a tomato for the winter. It's a great idea to use multiple spoons for cooking. classic pizza Italy. Especially for pizza Classic 4 Seasons, the recipes for which can be found on our website.

. Pickled boletus in tomato sauce

Delicious pickled butter at home can be prepared for the winter in a variety of ways.

The proposed option is not quite usual.In it, the mushrooms are closed with the addition of tomato paste.

Try pickled boletus mushrooms.

The recipe for the winter is as follows.

For 1 kg of mushrooms butter:

200 g tomato paste

200 ml of water

50-60 g of vegetable oil

40 ml vinegar 6%

40-50 g sugar

4 bay leaves

15-20 g salt

How to cook boletus for the winter in tomato:

1. Clean the mushrooms from the films on the caps, wash thoroughly.

2. Leave the small ones intact, cut the large ones into 2-4 pieces.

3. Boil in salted water with a little citric acid(for 1 liter of water 20 g of salt and 2 g of citric acid) over low heat, stirring and skimming. Willingness - when the mushrooms settle to the bottom.

4. Remove from heat, place in a colander and let the water drain.

5. Stew the boiled mushrooms for 5 minutes in the sauce.

To prepare it in hot water dilute the tomato paste. Add vegetable oil, water, vinegar, salt and sugar. At the end of cooking, place the bay leaf.

6. Spread the hot stewed boletus into the jars washed with baking soda, cover with boiled lids, put in a saucepan with water heated to 70 ° C on a silicone mat or rag.

7. Sterilize half-liter jars within 30 minutes, liter jars - within 45-50 minutes.

Roll up the lids.

Porcini mushrooms, boletus mushrooms, aspen mushrooms, chanterelles are also suitable for canning with tomato sauce.

And more recipes:

Oil treatment before conservation

In order for the boletus to turn out not only tasty, but also beautiful, they should be properly prepared. The main rule for obtaining a tasty workpiece is not to soak the butter in water before cleaning. Peel the mushrooms dry, then rinse them. cold water and dry.

For preservation, it is best to take young mushrooms, from which it is necessary to remove the skin to preserve color. Mushrooms with skin will darken over time, bitterness may appear. It is better to preserve cleaned and washed butter immediately - this way they will keep freshness and do not have time to deteriorate.

Butter in tomato sauce

To prepare mushrooms in tomato paste sauce, you will need the following ingredients:

• butter - 600 g;
• tomato paste - 200 g;
• water - 200 ml;
• salt - 1 tbsp. l. without a slide;
• sugar - 2 tbsp. l.

Add bay leaf, garlic, vinegar 5%, peppercorns to taste.

Preparation:

Put out the peeled boletus with the addition of a small amount of vegetable oil. While it is happening heat treatment mushrooms, prepare the sauce. To do this, mix tomato paste with drinking water and bring to a boil, then reduce heat and add chopped garlic, vinegar and all other ingredients to the mixture, mix thoroughly. As soon as the sauce becomes homogeneous, add butter to it, stir and remove from heat. Distribute the resulting mass to the banks and proceed to sterilization. One-liter jars should be sterilized in boiling water over moderate heat for 1 hour, and half-liter jars should be sterilized for 40 minutes. After this, the workpieces must be cooled in a cool place.

Tomato sauce will add to the mushrooms special flavor and taste. You can serve boletus in tomato sauce with or without side dishes, after decorating with a bunch of fresh herbs.

Fried butter with vegetables

Wild mushrooms with vegetables are a good combination, especially when fried.

Products for this workpiece:

• boletus, zucchini, tomatoes, small squash - half a kilo each;
• wheat flour - 3 tbsp. l .;
• tomato paste - 150 g;
• salt and spices to taste.

Preparation:

Cut the washed zucchini into slices, and cut the squash in half, roll the vegetables in flour and fry in sunflower or butter... Then fry the tomatoes until homogeneous mass after cutting them and adding salt to taste. Butterlets should be blanched, chopped and fried until half cooked, then combine all the ingredients in a saucepan, add spices, and simmer over low heat until fully cooked.

Divide the finished mixture into jars and sterilize for 1 hour and 40 minutes. Close the jars tightly and let them cool down, re-sterilize in two days, reducing the time to 40 minutes. This will allow you to save the harvest until the next mushroom picks. When serving, it is recommended to heat mushrooms with vegetables and garnish with fragrant herbs.

Breaded butter for the winter

Breaded butter, what could be tastier? A simple recipe for winter preservation, which will appeal to all households, and for its preparation you will need butter in the desired amount, eggs, flour, grated crackers and salt.

Cut the prepared large, but young boletus into slices, salt, pepper if desired and pour over batter. To prepare it, you need to beat the eggs well and gradually introduce the required amount of flour into them, beating until smooth. Pour the mushrooms with the resulting batter, then roll each slice in breadcrumbs and fry until golden brown. Arrange the ready-made oil in jars and proceed to sterilization. Depending on the container, the mushrooms should be boiled from 1 to one and a half hours, after which they should be tightly sealed. Serve warmed up with a side dish and herbs.

By changing the ingredients in the recipe, you can get your own unique and tasty preparations from butter for the winter. Households and guests will be happy.

"Mushrooms in tomato sauce with onions for the winter"

Ingredients:
1. Forest mushrooms (boiled) - 3 liters
2. Water or mushroom broth - 100-150 ml.
3. Vegetable oil - 0.5 l.
4. Any tomato sauce - 0.5 l. (if you like sharper, then "Sharp" - like Krasnodar)
5. Bulb onions - 1 kg. (cut into half rings)
6. Allspice (peas) - 7-10 pcs.
7. Bay leaf- 4-5 pcs.
8. Salt (to taste)
9. Vinegar 9% - 2 tablespoons

Preparation:
1. Wash, peel, large mushrooms and boil in salted water for 60 minutes.
2. Peel and cut onions into half rings.
3. Pour 100-150 ml into the bottom of the stewing container. water or mushroom broth (because mushrooms can stick to the bottom during the stewing process), add 0.5 liters. vegetable oil.
4. Then put the boiled mushrooms (measure 3 mushrooms liter jar), add the onion, cut into half rings, tomato sauce 0.5 l. and salt to taste, mix everything.
5. Simmer mushrooms over medium heat after boiling for 45 minutes. (stirring), 10 minutes before the end of cooking, add 4-5 pcs. bay leaf, 7-10 pcs. sweet peas and 2 tablespoons of 9% vinegar, mix.
6. Then, still boiling mushrooms need to be decomposed into sterilized dry jars and rolled up with sterilized lids. Turn the jars and wrap them until they cool completely.
7. The recipe is designed for about 7-8 half-liter jars.

- 2.5 kg of already boiled mushrooms,
- 1 kg of onions,
- 1 jar of tomato sauce (about 250 ml) or homemade tomato sauce,
- 3 bay leaves,
- 2 tbsp. l. vinegar
- 1 tbsp. l. salt,
- 1 tbsp. l. ground coriander,
- some vegetable oil for frying.




We wash the mushrooms, cleaning them from contamination. You can also remove the top skin from the caps. Cut into medium pieces, as we did for.

Boil in salted water until tender (about 30 minutes).

Pour some oil into a deep frying pan or saucepan.
Peel the onions and cut them small cube.

Fry until golden brown.

Then pour the mushrooms there, having previously thrown them into a colander so that the excess liquid is glass. Otherwise, droplets in the hot oil will sizzle and sizzle.

We cook for about 15 minutes, making sure that neither the onions nor the mushrooms are burnt. Salt. Fill with tomato sauce. I used homemade tomato sauce.

Bring the resulting mass to a boil and simmer for about an hour and a half.

10 minutes before the expiration of this time, put bay leaves, add ground coriander and pour in vinegar.

We lay out the hot mixture in sterilized jars and roll up. We leave the preservation to cool down, wrapped in a blanket for about a day. And then we move it to the balcony or to any other dark, cool place.

Tips: Instead of coriander, you can use your favorite spices. Or use fresh garlic, grinding it into minced meat with a press.
Any other types of mushrooms can be prepared using the same recipe.
We take nine percent vinegar. And if you want to add spicy notes, then drip apple instead of table. This aroma is very interestingly combined with tomato notes.
We also offer you to remember another interesting

We need budget products. And by effort, almost all algorithms are perfect - even without sterilization! Cut, extinguish and at the end spread the hot mixture in clean cans for seaming.

• If you already know what kind of mushrooms you want to make in a tomato, check out the table of contents. We hope you find what you need with us.

Quick navigation through the article:

How to cook mushrooms in tomato sauce for the winter

The simplest and very cutest onion blank. And even the hassle-free sauce is a favorite in the store. Try a mushroom snack without distracting competitors!

We need:

• Mushrooms (already cooked) -1 kg
• White onion - 1 kg (cut into half rings)
• Tomato sauce - 500 g (store)
• Vegetable oil (odorless) - 100 ml
• Table vinegar (9%) - 80-100 ml
• Sugar - 80-100 g
• Salt - optional, we spend about 1 tbsp. flat spoons
• Black peppercorns - 5-6 peas or to taste
• Bay leaf - 2 leaves or to taste

Important details.

• The output of workpieces is up to 2.8 liters.
• For our taste, mushrooms, milk mushrooms, honey mushrooms, chanterelles, white and Polish are especially good in solo seaming.
• We like sauces more spicy, so we often modify delicate store sauces by crumbling chili peppers in them to taste. And the classic choice is Krasnodar or Georgian according to the Soviet GOST.

Cooking.

We will boil the well-washed gifts of the forest in advance. How long to keep at a moderate boil depends on the type.

So, milk mushrooms will need up to 20 minutes, and mushrooms and Polish mushrooms - up to 40. White ones are also not cooked briefly - from 30 minutes, and chanterelles and aspen mushrooms - up to 20 minutes. Russula, boletus mushrooms, mushrooms, morels - 30-40 minutes.

You can navigate like this: while the mushrooms float up, cook more. As they settled to the bottom, it means they are completely ready.

We need approximately the same mushroom pieces as in the photo below. If the forest gifts are very different in size, we will cut the large ones, adjusting them to the average brothers from the batch.

Fry the onion in half rings in oil in a deep frying pan with a thick bottom. This will hedge against burning. We need only soften onion, not gilded.

We spread our minimal set components in a deep saucepan, pour the sauce and let it boil on the stove. We fasten the heating to medium: this way the future yummy will languish for another 30 minutes.

Place the hot mixture directly from the pan into the jars. Convenient if the containers are up to 1 liter.

How do I lay out a snack cleanly, quickly and safely?

A large ladle - in one hand, a jar in a deep bowl by size - in the other. Or place the jar on a plank close to the stove.

Close the prepackaged salad and let it cool slowly under a blanket. We store it in an apartment, away from the warmest rooms.

"Ingenious simplicity" with tomato paste

You don't even need to go to the store for a large package of ketchup or Krasnodarskiy. This simple recipe is the most neutral to your taste. It will easily decorate sautés, stews and mashed potatoes in any kitchen.

We need:

• Mushrooms (we have honey mushrooms, fresh) - 1 kg
• Tomato paste - 200 g
• Vegetable oil - 3 tbsp. spoons
• Water - ½ glass + as needed
• Vinegar (9%) - 2 tbsp. spoons
• Salt - 1 tbsp spoon
• Sugar - 2 tbsp. spoons
• Bay leaf - 1 pc.
• Pepper (black, peas) - 4 pcs.
• Carnation - 3 pcs.

Important nuances.

• Conservation output - up to 1.3 liters.
• We take fresh tomato paste, domestic production, without unnecessary E-nis.
• You can do without spices or, conversely, add to taste. Treat rolling like ketchup. If you have already found your signature spice set for tomato fillings, let the exclusive into business.
• On average, the gifts of the forest will decorate with garlic, onions, parsley, dill, cloves, black and allspice, nutmeg and the Italian trio (thyme, oregano, rosemary - dried and without fanaticism).

How to cook.

As simple as the recipe above. We boil the main characters of the dish. With a knife, adjust the pieces to medium size.

We put the ingredients in a saucepan without spices. Stir and simmer over medium heat - 40 minutes.

The state of "weakly boils" is what we need. Stir regularly. If the water evaporates, add a little.

After half an hour, add spices on the stove. At the very end, 3 minutes before cooking, pour in the vinegar. We spread the mushrooms hot, roll up hermetically, wait for cooling under the blanket.

We store like any workpieces: in the dark and better in a cool room.

Mushrooms in tomato sauce with onions and carrots for the winter

One of the rich mushroom compositions with a smooth and distinctly sweet taste. Even picky teenagers love it!

Ingredients:

• Any mushrooms (boiled) - 2.5-3 kg (this is the weight of the finished ones!)
• Onions - 1 kg
• Carrots - 1 kg
• Tomato paste (fresh) - 500 ml
• Sugar - 180-200 g
• Table vinegar (9%) - 230-250 ml
• Salt - 2 tbsp. spoons

Important details.

• The output of the workpieces is about 5 liters. For smaller quantities, count the ingredients proportionally.
• In our opinion, this is one of the best compositions for a mushroom mixture.

How to cook.

If necessary, cut the boiled forest beauties into an average size. Pieces for one bite are fine.

Chop carrots and onions in your favorite size - as for a soup frying or in a puff holiday salad... In this recipe, medium-sized slicing is only a plus.

Simmer the vegetable mixture in oil in a deep frying pan. First, put the onion, stirring for a couple of minutes - add the carrots. We don't need a burn or crust. Only soften in texture and combine the flavors.

We transfer the ingredients to a large saucepan. Put vinegar, as they say, according to your faith. :)

Many experienced chefs believe that it is better to put it at the very end - 5-7 minutes before cooking. We either follow this advice or not ... We did not notice any difference in storage duration and taste. But if you are very afraid that the acid will evaporate, then in your workpieces, the time for vinegar is only in the last 5 minutes of cooking.

Extinguish mushroom salad with carrots you need 40 minutes. Slow boiling and stirring is a must. Everything is very similar to what we have already done above.

Our recipes are extremely simple: we will again do without sterilization. Hot mix in jars, cover, wait for cooling and transfer to storage.

Mushrooms in tomato and pepper sauce

Sweet pepper, preferably red, is the main difference between this option. We offer you a laconic video - a presentation from a photo. Just one and a half minutes of viewing and pickled mushrooms are ready!

Stock up on ingredients:

• Fresh mushrooms - 1 kg
• Tomatoes - 2 kg
• Sweet pepper (red) - 2 pcs. (+/- 200 g)
• Garlic - 2 heads (each the size of a chicken egg)
• Hops-suneli seasoning - 1 sachet
• Sugar - 100 g
• Salt - 2 tbsp. spoons, possibly with a slide (try it!)
• Vinegar - 50 ml

Beans with mushrooms in tomato

The only recipe with sterilization. The hassle of the beans will be bigger too. You need to boil the beans, soaking in cold water from the night. But as a result, you will get a hearty winter side dish or a luxurious addition to stewed cabbage, in soup and even vinaigrette. It's so easy for this seamstress to find a place on the family menu!

We need:

• Oyster mushrooms (others are possible) - 500 g
• White beans - 200 g (dried)
• Onions - 2 pcs. (medium)
• Garlic - 4 cloves or to taste
• Tomatoes - 200-250 g
• Vegetable oil - 150 ml
• Sugar - 1 tbsp. spoon
• Salt - 1.5 tbsp spoons, we have no slide, but try it!

Conservation yield is about 1 liter.

How to cook.

Soak the beans in cold water the night before. In the morning, boil until almost cooked.

Boil the oyster mushrooms and cut into small sizes - close to the size of one or two beans.

Chop the onion into small cubes and fry for 2-3 minutes until translucent. We spread the mushroom slices to it and simmer everything together for another 5 minutes over medium heat, stirring occasionally.

We interrupt the tomatoes in a blender. You can directly with the skin. Or pre-clean for maximum softness of the fill.

Combine boiled beans, onion-mushroom mixture and tomato puree in a saucepan. Add salt, sugar and mix. Simmer over low heat, covered, for 20 minutes. At the end, put the garlic (pass through a press).

Transfer the hot appetizer to jars and cover with lids. It remains to sterilize in a pot of water. At the bottom of the towel, warm water on the hangers of the cans. Sterilization time:

• 500 ml - 25 minutes
• 1 liter - 35 minutes

Roll up tightly and let cool. We store it in the apartment.

Mushroom salad with eggplant

The last recipe is both savory and tasty, and without sterilization. Blue fans will love it!

Components:

• Blue - 2 kg
• Mushrooms - 1 kg
• Onions - 500 g
• Tomatoes - 1 kg
• Garlic - 2 heads (medium, i.e. like a chicken egg)
• Red pepper (ground) - ½ tbsp. spoons
• Salt - 1 tbsp spoon, try it, but most likely it will be with a slide
• Sugar 1-2 tbsp. spoons
• Table vinegar (9%) - 2.5 tbsp. spoons

Cooking - in the video from an experienced hostess.

P.S. Important rules in mushroom cooking

The case when the safety of raw materials is extremely important in the chores in the kitchen. There is only one pale grebe in the batch, and severe poisoning is inevitable. It is often fatal.

• For some time we trusted our familiar mushroom picker from the market and the onion dough. When boiling mushrooms, throw in the onion head. If it turns blue, then there is a poisonous sample in the mixture. And if not, then you can start up stocks.

1. First we need to clear onion and cut it into rings and then into quarters.
2. Pour vegetable oil into the multicooker bowl in such an amount that it is about 1 cm high from the bottom.
3. Next, we set the "Fry" mode for 30 minutes, and put the prepared onion in the bowl. Mix well with a wooden spatula and fry.
4. Note that 15 minutes before the end of the "Frying" mode, we need to add the already boiled mushrooms to the bowl. We also mix them and fry them with onions until the end of the program.
5. Then, we need to add salt, dry ground garlic and black pepper to the mushrooms and onions. Mix with a wooden / silicone spatula.
6. After that, we just have to pour them with one can of tomato sauce and mix them thoroughly. We turn on any mode with a high temperature and bring to a boil.
7. 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.
8. Note that about 8-12 minutes before the end of cooking, we need to add 3 bay leaves to the dish and pour vinegar, mix everything again.
9. In the meantime, we need to sterilize the cans in any convenient way and boil the lids. Afterwards, we will dry them with a paper towel.
10. At the end of cooking, we immediately pour hot mushrooms in tomato sauce for the winter in prepared sterile jars.
11. We securely close them with lids and set them upside down on a flat surface. We wrap it in an unnecessary, but warm thing, so that in this position the conservation will cool down.
12. You can also leave the dish to cool down overnight, and in the morning send it to the pantry until winter.

It is so easy for you and me to preserve mushrooms in tomato sauce for the winter. This is very tasty dish, which can already be served as an independent salad or an appetizer for festive table... Prepare it for New Year's table to make it easier with cooking on a festive evening!