Ginger in tomato sauce: delicious recipes dishes

If you could find a lot of these edible mushrooms in the forest, there’s very little time before dinner, then try cooking saffron mushrooms in tomato sauce. Surely you can’t imagine Could such a dish be so delicious!

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

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

This salad of fragrant saffron mushrooms in tomato sauce, cooked for the winter, will be enjoyed by all your loved ones and invited guests. It is done quite simply and saves everything nutritional properties for a long period. Such a salad can be put on the table, as an independent dish, but can be used as Garnish 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.

Step-by-step recipe for making saffron mushrooms in tomato pouring will help to correctly distribute your time spent on the kitchen, as well as the expended strength.

The saffron milk milk after preliminary cleaning is washed, cut into parts and lay in boiling salted water.

Boil for 30 minutes and lay in a colander. Rinse under a stream cold water and again lay in a colander to drain.

Boiled mushrooms are poured into an enameled pan and poured water.

Dilute the tomato paste with a little water and pour into mushrooms. Introduce oil, pepper, lavrushka, chopped thin half onions and grated carrots on a coarse grater. pour salt and sugar to taste, put on a small fire and stew 15 min with constant stirring.

Turn on the fire to maximum, boil for 10 minutes and do again minimum fire. Stew for 60 minutes, stirring occasionally to prevent mass burning.

Close tight polyethylene covers, wrap up to full cooling the workpiece and take it out to the basement.

Marinated saffron mushrooms with citric acid in tomato sauce

We offer to cook pickled mushrooms in tomato sauce. Such a delicious dish can rightfully be called gourmet mushroom. a 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 ingredients for the recipe for mushrooms mushrooms in tomato filling are calculated for an exit of 1 kg of finished product.

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

Ginger and onion in tomato sauce

Mushrooms mushrooms cooked in tomato sauce with the addition of onions, perfectly dilute your everyday menu and will serve as an excellent snack for unexpected guests. In this recipe you can take the first sample from the snack immediately after cooking.

• 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 pcs. bay leaf and cloves.

1. Pour mushroom broth into the bottom of a deep stewpan and vegetable oil, boil for 10 minutes.
2. Put boiled mushrooms, chopped onion in half rings and tomato sauce.
3. Fry for 10 minutes, add salt and chopped in small cubes garlic, stir and simmer for 40 minutes over low heat.
4. 10 minutes before the end of the quenching, enter bay leaf, cloves and vinegar, mix and simmer for 20 minutes.
5. Put the whole mass in sterilized jars and close screw caps.
6. Turn over, insulate from above with an old plaid and allow to cool.
7. Remove cooled cans with the workpiece into a cold basement or leave refrigerated until the next lunch or dinner.
8. The time allotted for storage of the workpiece is not more than 4 month