Champignons with tomatoes: delicious recipes dishes

A variety of delicacies that offers modern a man’s culinary workshop is truly staggering: meat and fish “highlights”, exotic mixes of all kinds of fruits and vegetables, as well as delicious desserts that can surprise even the most picky critics.

However, it is worth noting that in most cases to create such masterpieces need not only certain skills, but also the presence of relevant ingredients, most often “pleasantly” striking in their at the price. Despite this, wise-experienced chefs at home prepare dishes that become decoration with ease not only everyday family dinner, but also a festive table – we are talking about mushrooms with tomatoes, considered one of the best appetizers.

Combining such simple at first glance ingredients, you can prepare a lot of really tasty and satisfying culinary variations. Moreover, if you combine them with other products – cheese, onions, peppers or ground pork – you get something such that your friends and guests have never tried it. but nutritionists warn that get carried away so “heavy” delicacies are still not worth it. It should also be remembered that there is several dozens, or even hundreds of recipes, including mushrooms with tomatoes – it can be stewed, fried, baked or pickled “compositions”. By the way, each of these cooking methods are distinguished by their features and difficulty of implementation. Therefore, it is necessary to get acquainted with simpler options and only then proceed to the super complex “experiments.” Incidentally, quite often unpretentious in its recipes are much tastier than ornate dishes.

Fried and stewed champignons in combination with tomatoes

Fried champignons in combination with tomatoes can serve on the table is even the hostess who is just starting a “culinary way”.

To make the dish delicious, you must perform following recommendations:

• firstly, you need to gently brown in the pan a pound of fresh, not yet sliced ​​mushrooms;
• then, turning off the stove, you need to leave them in the vessel, be sure to cover;
• immediately after this, finely chop 2 small onions and a couple of cloves of garlic, and ripe tomatoes – 300 g will be enough – rinse with boiling water to make it easier to peel them. Besides, you must remember to chop one small bunch of parsley;
• then already prepared onions and garlic must be fried in olive oil (volume – at its discretion), adding 3-4 tablespoons of vinegar, and when this mixture is a little grated, put the sliced ​​tomatoes and two bay leaves sheet;
• the resulting mass should be salt and pepper to taste, mix thoroughly and simmer over low heat for 25-30 minutes;
• when the sauce is ready, you need to pull out the bay leaf, after what it will be possible to fill in mushrooms;
• only when the dish has cooled it should be placed in a refrigerator, so that after a day proudly serve it.

Experienced chefs say cook stewed champignons with fresh tomatoes are also quite simple: in addition to the key ingredients – mushrooms and tomatoes – you need about one more a tablespoon of flour, two onions and a little parsley. This recipe lies in the fact that in the stewpan is a low saucepan or frying pan with even sides – must be preliminarily allowed chopped onions to which chopped are then added champignons – 400 g and tomatoes – no more than 3 pieces.

All this mixture must be stewed until ready, after which it pour the flour already diluted in water. When the future dish boils it must be salted to taste and sprinkled with herbs. After a few minutes of languor over low heat, the resulting delicacy can be considered ready.

It should be noted that there are methods for stewing champignons a great many, because each mistress brings something “own” in such an unpretentious recipe.

Tasty champignons with tomatoes and onions

Culinary masters know that really tasty mushrooms can easy to cook in just half an hour. Of course, such a dish will be a great addition to fried potatoes, most salads and, moreover, can be closed for the winter.

1. First of all, you need to carefully chop 2-3 garlic cloves, and then fry it for 3 minutes in an ordinary vegetable oil.
2. After that, tomatoes cut into small cubes – 400 g and crushed mushrooms – 350-450 g should also be added to the pan.
3. After mixing the resulting mixture, it is necessary to extinguish it in a container under a closed lid for at least 15-20 minutes.
4. A few minutes before the end of cooking, you must not forget salt the dish and add spices to it – for example, ground black pepper (to taste).

It should be noted that some housewives prefer to give their culinary masterpieces of piquancy through the use of sour cream and ghee.

In these cases, mushrooms with tomatoes are required seasoned with onions and undergo the procedure extinguishing:

To begin with, two small onions are peeled and finely cut, and then fried in already melted butter – it will need 60-70 g – until a transparent shade.

Mushrooms – 250-300 g – chopped into slices and added to the onion: This mixture must be prepared until it evaporates. champignon fluid.

Tomatoes (not more than 300 g), washed and cut into small pieces, poured into the same pan, after which all the ingredients 250 ml of sour cream are poured.

In this form, the dish should be stewed until the tomatoes become soft enough.

It should be remembered that experienced chefs recommend: before how to treat guests with this delicacy, you need to decorate it with greens – parsley or dill according to personal preference.

But real gourmets, in addition to sour cream and spices, use ingredients like yellow cherry, bacon, olive oil and white wine. Moreover, in order to create such a culinary masterpiece, You must also have on hand sea salt and white onions.

1. To prepare this dish, first of all, heat in low saucepan (stewpan) already mentioned olive oil (should use no more than 60 ml), into which then 4 heads are added chopped garlic, sliced ​​bacon (150-200 g) and one white onion.
2. As soon as the onion slices become transparent, into the container chopped champignons pour out – 400-500 g – and stew for 30 minutes.
3. After that, cherry cut in half are added to the mixture (3 pieces) that need to be darkened along with other products yet 7-10 minutes.
4. At the very end, the “secret” ingredients are necessarily introduced – 150 ml of wine and 200 ml of sour cream. Thoroughly mixing the resulting consistency, should be brought to readiness within the following 10 minutes.
5. Experts say that this delicacy is best served. with boiled potatoes.

The most satisfying and least expensive cooking option champignons with tomatoes is considered one that provides the frying process of these products.

In this case, skilled housewives and true chefs using pairs of cloves of garlic and a small amount of spices – salt and black pepper to taste – create a dish that becomes a “highlight” any festive table. First of all, chefs advises prepare garlic: it must be peeled, chopped and fry in a skillet over low heat, making sure that it does not turned into coals.

Only after that, the masters cut two small tomatoes and chopped in thick slices 100 g of mushrooms. Then these ingredients sprinkled in a pan to garlic, fried and seasoned spices and chopped herbs.

Baked champignons with tomatoes and hard cheese the oven

One of the most popular recipes is one that involves a combination of champignons not only with tomatoes, but also with cheese. This technology is quite simple and, moreover, differs in that it does not require much for its implementation time.

1. Firstly, before cooking, mushrooms (500-600 g) are washed, after which their legs are removed. In addition, the product is required salted and sprinkled with black pepper.
2. Small-sized tomatoes (400 g) are diced, and hard cheese (50 g) is rubbed on a fine grater.
3. Only after that the champignon caps are laid out on frying pan and fried on both sides over medium heat.
4. It is necessary to put several layers in the previously separated hats. grated cheese and tomatoes.
5. All ingredients are sent to the pan, covered with a lid. and cook until the cheese melts.
6. At the end, you can decorate the dish with chopped herbs or add some mayonnaise.

Despite the huge variety of ways to cook this delicacies, mushrooms with tomatoes, baked in the oven, more often just become that “highlight” that crowns the New Year table.

1. According to many recipes, the creation of this culinary a masterpiece must begin with the fact that mushrooms (400-500 g) should be washed, cleaned and necessarily cooked.
2. After that, they must be put in a colander so that there they glass, and only then cut into small slices.
3. Fried champignons in melted margarine – it need 80 g – on low heat, but at the same time in a separate container (stewpan) are prepared sliced ​​rings onions (100 g) and grated tomatoes (450-500 g).
4. After that, all of the listed ingredients are laid out in layers. in a refractory form and seasoned with sour cream (not more than 80 g), whipped with salt.
5. At the very end, tomato mushrooms sprinkled with grated cheese (50-60 g) are sent to the oven and baked until the dish will not be ready.

Mushroom baked champignon with mozzarella and tomato

It should be noted that in some cases to achieve rich taste and give the dish a special aroma help such ingredients like garlic sauce and basil. That’s why skillful housewives use similar culinary tricks to cook different variations of your favorite snack for the New Year or another celebration. For example, supplementing a dish with such a dairy product as grated hard cheese, they get magnificent champignons in oven with mozzarella and tomatoes.

1. First, the oven warms up to a temperature of at least 230 ° C.
2. Mushrooms – 500 g – are thoroughly washed and cleaned, after which they remove the legs.
3. Then the sauce is prepared, with which mushrooms will then be greased: melted butter (70 g) is mixed with a pair of crushed garlic cloves and finely chopped parsley – it will be enough one tablespoon of this greens.
4. This consistency is carefully coated with mushroom caps to we got delicious baked champignons with mozzarella and tomatoes, and then spread them on a baking sheet, previously laid paper.
5. Cheese (80 g) and tomatoes (not more than 100 g), which are mandatory cut into small slices, mix thoroughly. Only after that, hats are filled with a similar “mix”, which immediately go to the preheated oven. Note: in this recipe some housewives use 50 ml of balsamic vinegar to use instead of the sauce to the dish.
6. It should be remembered that until the cheese is completely melted and golden crust is formed, mushrooms baked with mozzarella and fresh tomatoes cannot be considered ready. Note, that chopped basil leaves, which in the end are from above the dish sprinkles, guarantee a more saturated bouquet of aromas.

Similar cooking methods – using cheese, onions, peppers, as well as meat ingredients – allow you to diversify any daily human diet. Moreover, each mistress certainly gives its culinary masterpiece special taste quality due to unusual spices. So stuffed and baked champignons with tomatoes and different varieties of cheese with ease acquire new piquant notes.

Stuffed tomatoes marinated with mushrooms and cheese on winter: recipe for canned tomatoes with mushrooms

When it’s not so easy to find fresh vegetables in stores, Experienced chefs enjoy their own pickles. Should pay attention that, guided by a fairly simple an instruction that involves performing several steps, you can easily cook a dish at home with ease, characterized by pleasant garlic notes – we are talking about stuffed tomatoes with mushrooms – champignons:

• First of all, experts recommend carefully cutting the tops selected vegetables (4-6 pieces), and then remove all of them pulp;
• after this, it is necessary to drain the juice and get rid of remaining seeds. The pulp that has been removed must be neatly diced;
• then melt the butter (10 g) and fry in it chopped onion, as well as chopped into small pieces mushrooms (100 g) for 3-5 minutes;
• in addition, you will need 150 g of cheese, which is necessary grate, and then mix with onion, one clove of garlic, mushrooms, tomato pulp and mayonnaise (15-20 g);
• the resulting consistency should be laid out in tomatoes, cooked at the very beginning.

It should be noted that among such dishes, the leading positions are all the ones that the housewives stock up for the winter canned champignons with tomatoes.

There are several ways you can cook juicy and at the same time fragrant pickled mushrooms. One of the recipes involves the use of spices such as cloves, nutmeg walnut and different types of pepper – black, white and allspice.

1. First, culinary masters try to close in glass jars of champignons (350-400 g) small sizes: if it was not possible to buy small mushrooms, they must be cut.
2. After that, the key ingredient is boiled in salted water. within 20 minutes after boiling. Please note that on at this stage, one bay leaf, 10 g, is added to the liquid nutmeg, a tablespoon of vinegar, and to taste cloves and already mentioned types of pepper.
3. Before placing the mixture in containers, vessels must Wash thoroughly and sterilize.
4. Pickled champignons close up with small tomatoes sizes – cherry (60-100 g): after the mushrooms have boiled, their stacked in containers with tomatoes.
5. The marinade, which remains after cooking, is once again brought to boil, after which they pour the dish and leave it in this form for about 10 minutes.
6. After this period of time, the liquid must be will drain again, boil again and only then finally pour mushrooms on it and roll up.

Experts advise storing canned tomatoes in combined with champignons in any cool place (refrigerator, cellar or closet)

Zucchini cooked with champignons and tomatoes

Curious is the fact that for the winter some craftsmen do not close just mushroom pickles with tomatoes, but also much more intricate dishes. Thus, chefs are trying to diversify the upcoming family lunches and dinners without using everyone’s favorite vegetables. TO For example, they are especially popular among modern housewives conservation, including zucchini. Such dishes firstly, they require the mandatory use of young zucchini (at least 3 kg), which are usually cut into small circles, and, secondly, their breading in flour.

In addition, delicacies from zucchini cooked with mushrooms and tomatoes, provide for mandatory removal mushroom caps (need 1 kg): moreover, this ingredient is still and thoroughly fried in melted butter (60 g). The third stage assumes that the mixture of zucchini and champignons sliced ​​and fried on both sides are added tomatoes (1 kg). Only after that you can sprinkle almost ready meal chopped herbs. It should be noted that then you need to put out the product again, and only then it should be laid out in glass containers and closed with tin lids.

Mushroom dishes with cheese, pepper and tomatoes: fried eggs and chops

In addition, mushrooms with cheese, pepper and tomatoes are the most popular snack on the festive table, such combinations can replace most side dishes and meat delicacies. It goes about very popular dishes – fried potatoes, omelettes, stews, beef stroganoff. However, despite its interchangeability, listed products in most cases skillfully combined mistresses with each other, thereby delighting gourmets with unusual flavoring mixes.

For example, you can easily feed your entire family, having prepared for breakfast or lunch fried eggs with champignons and seasoning it with tomatoes. Moreover, the process of creating a dish is not take a long time: first of all, it will just be necessary fry finely chopped mushrooms (100 g) in a skillet with diced tomatoes (2-3 pieces). After that you need just carefully break the eggs (quantity – at your discretion) and cook them for 5 minutes. To make the dish look beautiful, culinary experts advise sprinkling it with finely crushed parsley.

You must also take into account what a dish like pork chops in combination with tomatoes and champignons, earned the title truly a “royal” delicacy. For its preparation you will also need ingredients such as a little parmesan – there will be 50 g are enough and fragrant spices – coriander, pepper and salt.

To create this dish you will need to perform all the same actions as with ordinary frying of chops. With one only difference: already cooked meat (700-800 g) must be shifted on a refractory tray or use a baking sheet, carefully pour the oil left after frying, and sprinkle on top chopped raw mushrooms (300 g).

Then a layer of tomatoes (200 g) should be spread on mushrooms, cut into thin slices. To make the dish more palatable, its complement with grated parmesan (50 g) and put in the oven bake at 200 ° C for no more than half an hour. In addition, some housewives at the very end sprinkle the so-called “royal” chops with basil or green onions.

Fan meat with garlic mushrooms and slices tomato

The most difficult and time consuming preparation is meat fan “or” accordion “- with mushrooms, garlic and slices tomatoes. To pamper your guests with such a culinary masterpiece, Consider all of the recommendations below:

1. First, pork (1 kg) is thoroughly washed and dried using paper napkins. Only then she carefully cuts across to create the same “fan effect”: it’s very important not to make cuts to the brim. Please note that with this step slices – that is, what should be the thickness of the pieces – no more than 2 cm.
2. Secondly, pork must be pickled with salt and pepper. It’s about rubbing the meat with each hand, and place it in a bowl at the bottom of which will be poured lemon juice (1-2 tablespoons). It should be noted that the procedure pickling takes from 30 minutes to one hour.
3. Third, the process of slicing all the key ingredients provides that cheese (150 g) is made into thin plates, tomatoes (4 pieces) – in small circles, and garlic (a pair of teeth) – almost transparent plates. These products must be placed into cuts made in meat, and the pork itself is greased from above vegetable oil.
4. Fourth, wrap the “meat in a fan” in several layers foils – best in three. The material is firmly pressed against “accordion” and tightly turns around to fix everything inside Ingredients.
5. Fifth, the baking procedure involves the use of an oven preheated to 200 ° C for 60 minutes. At the expiration of for a given period of time, the dish is carefully removed, the foil cut and pork returns to the oven for another half hour.
6. Ready-made meat is carefully removed from the oven and gradually cools down.

Experienced culinary experts say: in order to cut the “accordion”, you must first remove the foil and only then carefully separate pork to pieces on the cuts that were made in the the beginning. The juice that spills out can be used to making sauces.