We are always happy with the gifts of the forest in the form of mushrooms. Collect them – pure pleasure for us and our families. After all, along with exciting walks in nature, you can get a good mushroom crop. Fruit bodies – a universal product, and together with so very helpful. They contain various nutrients and vitamins to keep the human body in good shape.
Among the huge variety of mushrooms, many lovers of “quiet hunts “allocate honey mushrooms. For the taste and useful qualities the data fruiting bodies are some of the most desired on the table. So from mushrooms you can cook many interesting dishes, including delicious blanks for the winter. Honey mushrooms in tomato – an appetizer from which will be in everyone who tries it is thrilled.
The following recipes for honey mushrooms in tomato will be wonderful addition to the festive and casual table.
Pickled mushrooms in tomato for the winter
Honey mushrooms, pickled in tomato for the winter, diversify your menu an original snack on any day, whether it’s New Year’s Day birthday or quiet family dinner. Nothing complicated to cook this dish is not, therefore, novice housewives must enjoy our recipe.
- Honey mushrooms – 1 kg;
- Tomato paste – 220 g;
- Purified water – 220 ml;
- Vinegar 9% – 2 tbsp. l .;
- Sunflower oil – 4 tbsp. l .;
- Salt – 1 tbsp. l .;
- Sugar – 2 tbsp. l .;
- Lavrushka – 4 leaves;
- Black pepper kernels – 20 pcs.
The recipe for mushrooms in a tomato for the winter is divided into several stages:
Honey mushrooms must be cleaned of dirt, cut large specimens pieces, and then boil for about 20 minutes in boiling water with by adding 1 tbsp. l salt. Drain and rinse mushrooms running water.
Heat the water specified in the recipe in a saucepan and dilute in it tomato paste.
Stir until smooth and add all the rest. ingredients other than fruiting bodies. So we got tomato sauce in which honey mushrooms will be stewed.
So, stir the sauce until the crystals of salt and sugar are dissolved, and then add the mushrooms. Put out for 5-7 minutes, turn off the heat and remove to the side.
Put the mixture in prepared sterilized jars, cover lids and put on the bottom of a large pot of water for further sterilization.
0.5 l glass jars must be sterilized at least half an hour, and 1 liter – 15 minutes longer.
Roll up, wrap with a blanket, let cool, and you can take out a blank in the basement or cellar.
Honey mushrooms in tomato and onion: appetizer recipe
An interesting and original version of cooking mushrooms in tomato – with onion. This appetizer is in perfect harmony with the boiled potatoes, cereals and pasta. Try to cook this a dish you will definitely enjoy.
- Boiled honey mushrooms – 2 kg;
- Purified water (you can mushroom broth) – 120 ml;
- Tomato sauce (any) – 400 g;
- Onion – 0.8 kg;
- Sunflower oil – 350-400 ml;
- Table vinegar 9% – 2-3 tbsp. l .;
- Bay leaf – 6 pcs.;
- Black pepper – 20 peas;
- Sugar and salt to taste.
How to preserve mushrooms mushrooms in tomato, the following will show stages.
Pour water into a deep container with a thick bottom (to extinguish) or mushroom broth and add oil.
Cut the onion in half rings and fry for several minutes.
Next we send mushrooms and tomato sauce, after which we salt and sugar to taste. You can make the sauce yourself by diluting 300 g tomato paste with a glass of water and adding your favorite spices such as salt, sugar, ground pepper mixture, suneli hops, curry, dry adjika and crushed garlic.
Leave the mushrooms in tomato stew for 40 minutes, setting medium Fire. Do not forget to periodically open the lid and stir mass.
7-10 minutes before the end of the process add pepper, bay leaf and vinegar, mix.
We lay out on sterilized jars and roll up lids.
We leave to cool in the room, wrapped in a blanket, and take out in cool place.
Caviar from honey mushrooms in a tomato for the winter
A wonderful recipe showing how to cook mushrooms in tomato for the winter. Only in this case mushrooms will be preserved not entirely, but in the form of caviar.
- Boiled honey mushrooms – 2 kg;
- Tomato juice or tomato paste diluted with water (1: 1) – 220 ml;
- Onions and carrots – 0.7 kg each;
- Garlic – 1 medium head;
- Vinegar 6% – 2 tbsp. l .;
- Vegetable oil;
- Salt, sugar, black pepper (ground) – to taste.
Cooked mushrooms pass through a meat grinder 1 or 2 times.
We heat the oil in a cauldron or any other thick-walled dishes and put finely chopped onions into it.
Fry and add carrots, grated on a fine grater. Fry until the vegetables are ready – about 15 minutes.
Then spread the mushrooms and add the tomato. Next we introduce spices to taste and crushed garlic.
Stew the mass over low heat for 35 minutes, be sure to stir, so as not to burn. Pour vinegar 5 minutes before cooking.
Having prepared clean jars, put caviar in them, cover lids and set to sterilize for 35 minutes.
Roll up, let cool in a blanket, and then send to basement.
