How to cook mushrooms in tomato

Unusual combination of products often gives very good results in terms of the taste of the dish. Mushrooms in tomato are it sounds somewhat unusual, however, having tasted such food, you understand that everything is quite harmonious and very tasty.

About how to cook mushrooms in tomato for winter harvesting and eating right now can be found on this page. There are many different ways of processing raw materials. Unique combinations with vegetables, meat and other ingredients allow you to create real culinary masterpieces: soups and snacks, main dishes and salads. See how to cook tomato mushrooms in recipes with photos, where all the steps are illustrated and the subtleties are shown culinary excellence.

Salted breasts in tomato

In order to cook the salted mushrooms in tomato, you required:

• fresh breasts – 500 g,
• tomato juice – 400 g
• vegetable oil – 3 tbsp. l.,
• salt – 7-10 g,
• sugar – 100 g

How to close sharp mushrooms in tomato

Before you close the breasts in tomato in the form of sauce, need to prepare the components:

• Roasted breasts – 2 kg
• Onions – 250 g
• Carrots – 250 g
• Tomato paste – 200 g
• Flour – 2 tablespoons
• Vegetable oil – 0.5 cups
• Bay leaf – 4–5 pcs.
• Salt to taste

Take away young and strong breasts, put out until soft in vegetable oil with finely chopped onions. Tomato juice boil, add sugar and salt. Put in the steamed hot juice mushrooms, mix everything thoroughly and pour into jars. Peel, rinse, chop and fry freshly picked mushrooms in vegetable oil until tender. Peel onions and carrots, chop and fry in oil, then add to sauteed vegetables tomato paste, salt, mix and fry for 5-6 minutes, carefully add flour diluted in half a glass of water, mix and warm another 3-4 minutes. If you need to get sharp mushrooms in tomato, then Cayenne pepper is added in large quantities. Cooked pour mushrooms in tomato sauce, mix. Then hot mass put in sterile jars, on the bottom of which previously put spices. Cover the jars with sterile lids and sterilize in boiling water half-liter – 40 minutes, liter – 55-60 minutes. Then, as usual, roll up, turn upside down and stand under the covers. Store in a dark and cold place.

The recipe for pickling white mushrooms in tomato

Components to cook white mushrooms in tomato, per liter jar:

• White breasts – 500 g
• Carrots – 300 g
• Onions – 50 g
• Parsley roots – 100 g
• Tomatoes – 400 g
• Garlic – 1 clove
• Parsley and celery greens – 1 small bunch each
• Bay leaf -1-2 pcs.
• Allspice – 4–5 peas
• Salt – 30 g
• Sugar – 10 g

The recipe for pickling white mushrooms in a tomato includes some simple steps.

For white breasts, separate the hats from the legs.

Peel the legs off the ground, put everything in a pan and boil until readiness.

During cooking, put peeled carrots and onions to the mushrooms and parsley root.

Cut boiled mushrooms with vegetables into slices and mix with chopped tomatoes.

Strain the mushroom broth, add salt and sugar to it, heat to a boil and boil, usually almost half.

At the bottom of sterile cans, put chopped greens, laurel leaf, clove of garlic and peas of pepper.

Then put the boiled mushrooms with vegetables and pour mushroom decoction.

Cover the jars with sterile lids and sterilize in boiling half liter water – 25 minutes, liter – 40 minutes.

Then roll up, turn upside down and stand under the covers until completely cooled.

Store in a dark, cold place.

How to cook mushrooms in tomato with garlic

• 500 g of fresh or 250 g of boiled (salted) breasts
• 50 g fat or fat
• 1 onion
• 2-3 carrots
• 1 parsley root
• 5 cloves of garlic
• ⅓ head of cabbage
• 2 cups of water or broth
• 6-8 potatoes
• 1 cup peas
• 1 cup beans
• 2 tbsp. tablespoons of tomato puree
• ½ cup sour cream
• salt, green onions, dill or parsley.

Before you cook mushrooms in tomato with garlic, mushrooms cut in half or into pieces. Then heat the fat in a pan, put diced vegetables, sauté for 5-6 minutes, pour water or broth and simmer under the lid until half cooked. Add sliced ​​or quarried potatoes, sliced finely garlic and simmer until tender. Shortly before the end of the quenching put separately stewed mushrooms, tomato puree, sour cream and minced greens, season.

The recipe for salting mushrooms in tomato

The right recipe for pickling mushrooms in tomato Allows you to cook delicious dishes all winter. Further it is told about way to use such salting for cooking stews vegetables.

• 400 g salted or 60 g dried breast
• 50-60 g fat or fat
• 1-2 bulbs
• ½ – ½ cup rice
• 2-3 cups of water or broth
• 1 tbsp. a tablespoon of mashed tomato or 3-4 fresh tomatoes
• Salt
• 2-3 tbsp. spoons of sour cream
• chives or parsley.

Prepared shredded mushrooms and onions in fat until light golden color. Mix with washed rice and hot water or mushroom broth, simmer until rice is soft, then add tomato puree or chopped fresh tomatoes and sour cream. Sprinkle the finished dish with chopped herbs. Serve salad from pickles, tomatoes or cabbage.

Black breast in tomato

To cook a black breast in tomato, you need take the following products:

• 500 g of fresh 250–300 g of boiled or 60–70 g of dried mushrooms
• 50 g smoked bacon and 40 g fat
• 1 onion
• Salt
• Pepper
• 2-3 tbsp. spoons of sour cream
• 1-2 tomatoes
• 10-12 potatoes
• Water
• Dill
• parsley greens.

1. Chop mushrooms and onions, stew in fat, add seasoning.
2. Cut the potatoes into slices or cut into four parts, boil in a small amount of water, drain the water, potatoes transfer to a fireproof pan or bowl.
3. Put mushrooms on top, stew for a few minutes to potatoes soaked in mushroom sauce.
4. When serving, garnish with tomato slices and herbs.

How to pickle mushrooms in tomato and make soup from them

We suggest learning how to pickle mushrooms in tomato and subsequently prepare delicious soup from them.

• Pickled buns – 100 g
• Vermicelli – 150 g
• Tomato – 50 g
• Luka – 1 pc.
• Lean oil – 50 g
• Cold water – 7 plates
• Bouquet, salt – to taste

Pickle fresh mushrooms for 4 hours, curling them balsamic vinegar. Boil mushroom broth. Boil separately vermicelli in salted boiling water, breaking smaller. When the vermicelli will be soft, then recline on a sieve and drain the water. Spasse mashed potatoes canned tomatoes in vegetable oil. Strain mushroom broth through strainer, season it with tomato, lower the cooked vermicelli and boiled boil mushrooms finely chopped and stewed in oil, boil and serve. Instead of vermicelli, you can take rice, noodles or pasta.

The recipe for mushrooms pickled in tomato

• Arugula – 200 g
• Balsamic Vinegar – 70 ml
• Olive Oil – 80 ml
• Sun-dried tomatoes – 150 g
• Fresh-frozen breasts – 250 g
• Thyme – 1-2 branches
• Garlic – 6 cloves
• Shallots – 2 pcs.
• Cognac – 100 ml
• Butter – 70 g
• Salt pepper

This recipe for tomato pickles can be used. for homework.

Mix olive oil with balsamic vinegar. Ruccola rinse, dry and put in deep plates, pour over this a mixture. Dried tomatoes cut into strips. Mushrooms pour boiling water, bring to a boil, drain, cut into large cubes. Fry mushrooms in the remaining olive oil with thyme and garlic and finely chopped shallots. Pour mushrooms over cognac and set fire to (flam), salt and pepper. Put mushrooms in plates around seasoned arugula, top with sun-dried tomatoes. At Serve the dish with coarse black pepper.

How to salt the mushrooms in tomato and stew them with tomatoes

Before stewing with tomatoes, you need to spend training.

• 250 g white mushrooms
• 50 g butter
• 1 cup sour cream
• 2 onions
• 300 g tomatoes
• Dill
• salt to taste.

Before pickling mushrooms in tomato, processed fresh mushrooms cut into slices and pour in tomato sauce for 3 hours. Then fry in a pan with butter; add the fried onions, tomatoes, sour cream and stew. Sprinkle the finished dish with chopped dill greens.

How to salt beef in tomato stew for beef

And now we offer to learn about how to salt the mushrooms tomato followed by stewing mushrooms with aromatic beef.

It is required:

• 500 g of beef
• 200 g smoked pork belly
• 100 g onion
• 50 g of margarine and tomato puree
• 240 g loaves
• 30 g of red wine
• 120 g meat broth
• 140 g flour
• Salt
• Pepper
• Bay leaf

Cooking method.

1. First chopped peeled mushrooms and pour them in tomato sauce with spices.
2. Slice the beef into portions.
3. Sauté meat on margarine with onions and chopped diced pork belly.
4. Pour in the broth, add wine, pepper, bay leaf and stew until ready.
5. From the broth in which the meat was stewed, prepare the sauce.
6. Heat the flour in a baking sheet or pan until it becomes golden color, enter into it in the broth, where also put finely chopped mushrooms and tomato puree.
7. Boil for about 40–45 minutes.
8. In the prepared sauce, put the meat and boil.

Recipes for making mushrooms in tomato for the winter

The main recipes for making mushrooms in tomato for the winter already described above on this page. It remains only to offer caviar with eggplant. Well, then you can find more interesting options for dishes with these mushrooms in combination with tomato.

Eggplant caviar with white breasts

• Eggplant – 2 pcs.
• Olive Oil – 50 ml
• White breasts – 150 g
• Thyme – 2 branches
• White bread – 4 slices
• Tomatoes – 2 pcs.
• Parsley – 1-2 branches
• Basil – 1-2 branches
• Salt pepper

Cut the eggplant in half, drizzle with olive oil and bake at 180 ° C for 25-30 minutes. White breasts peel, dice and fry in olive oil with adding thyme. Cook croutons: bake slices of bread on dry the pan or in the toaster. Scrap out Baked Eggplant pulp, dice, add tomatoes, sliced ​​the same way roasted white mushrooms, chopped parsley and basil. Salt and pepper to taste. Mix everything, put on plates, next put croutons of white bread.

Omelet with white breasts and cherry tomatoes

• White breasts – 300 g
• Olive oil – 40 ml
• Thyme – 2 branches
• Garlic – 2 cloves
• Cherry Tomatoes – 150 g
• Parsley – 1 sprig
• Eggs – 8 pcs.
• Cream – 200 g
• Butter – 60 g
• Mix lettuce leaves – 150 g
• Salt pepper

Diced peeled mushrooms, fry in olive oil with the addition of thyme and garlic for 3-5 minutes. Add cherry tomatoes, cut into 4 parts, and chopped parsley. Salt, mix. Beat eggs and cream with a blender. Salt, pepper to taste. Pour into a pan with preheated butter (20 g) quarter omelette mass, fry until half-preparedness. When the omelet is almost ready, to the center put a quarter of the fried mushrooms. Roll the omelet into a tube and put on a plate, supplement with lettuce. Repeat with the rest of the ingredients, preparing 4 servings of omelet.

Salad with fried white breasts and tomatoes

• Baku tomatoes – 600 g
• Olive Oil – 50 ml
• Young garlic – 3-4 cloves
• Fresh thyme – 2 branches
• Narsharab sauce – 30 ml
• Balsamic vinegar – 30 ml
• Mix of lettuce leaves (arugula, frize, chard, root) – 300 g
• Freshly frozen white breasts – 600 g
• Salt pepper

Tomatoes incised crosswise, drop for a few seconds in boiling water, then in cold, remove the skin. Cut each into four parts, core, remove the juice with seeds. Lobules sprinkle the tomatoes with olive oil, sprinkle randomly chopped garlic (leave a couple of cloves for frying mushrooms), season 1 sprig of thyme and crushed pepper, put in the oven on a few minutes at 180 ° C to fade. Allow to cool. Whites thaw the breasts, cut into four parts and fry on olive oil with garlic and remaining thyme, salt, pepper. Make the sauce. Mix narsharab, remaining olive oil, balsamic vinegar. Sort the lettuce leaves, rinse, dry, dress with sauce, put in plates. Put slices on top of the salad dried tomatoes and fried mushrooms.

Salad with dandelions, tomatoes and seasonal lumps

• Baguette or cereal bread – 1/2 loaf
• Seasonal loaves – 300 g
• Olive oil – 150 ml
• Garlic – 2 cloves
• Dandelion or Arugula Leaves – 200 g
• Cherry Tomatoes – 150 g
• Balsamic Vinegar – 20 ml
• Parmesan – 70 g
• Salt

Sort, clean and boil the mushrooms in salted water until readiness. Fry in a piece of olive oil with the addition of garlic until golden brown. Dandelion leaves or arugula rinse, add cherry tomatoes cut in half and fried mushrooms. Fill salad with remaining oil and balsamic vinegar. Stir, put on plates and decorate grated parmesan.