Recipes of saffron mushrooms cooked in tomato sauce

The unique aroma and amazing taste of saffron milk mushrooms have always attracted lovers of gourmet dishes. These mushrooms undergo any process. preparations: salting, frying, pickling and freezing. Special among gourmets, mushrooms cooked in tomato sauce on in the winter. According to many culinary experts, this is the most delicious snack, which can become a real decoration of the festive table. We offer 4 step-by-step recipes for making saffron mushrooms for the winter in tomato sauce. However, the pickling process also includes primary processing of mushrooms.

• Ginger sorted out, removing spoiled, cut off the bottom legs.
• Pour into cold water and mix with your hands for 3-5 minutes.
• Mushrooms are laid in a colander and washed under running water.
• Next, proceed to the boiling and marinating process.

The recipe for saffron mushrooms in the Krasnodar tomato sauce

The recipe for saffron mushrooms in tomato Krasnodar sauce – completely uncomplicated, and in addition, the procurement is not necessary to sterilize. Therefore, using this option of pickling, You will have a delicious mushroom salad.

• 2 kg of mushrooms;
• 300 ml of Krasnodar sauce;
• 100 ml of vegetable oil;
• 400 g of carrots and onions;
• 150 ml of water;
• 4 things. bay leaf;
• 5 peas of allspice and black pepper;
• Salt and sugar to taste.

1. After preliminary cleaning, mushrooms should be boiled in salted water 10 min.
2. Put in a colander, rinse with cold water, drain and return to the pan.
3. Dilute the sauce with water and vegetable oil, pour into mushrooms.
4. Add chopped onion and grated on large grater carrots.
5. Stir, add salt and sugar, boil for 30 minutes on a slow the fire.
6. Add all the spices and leave the pan to simmer when closed. lid for 20 minutes, stirring constantly.
7. Slightly open the lid and continue to stew the mushroom mass. 10 minutes.
8. Distribute into sterilized jars and close tight nylon covers.
9. Warm the top with an old blanket and leave to full cooling.
10. Take to a cool and dark room, store no more than 12 months at temperatures up to + 12 ° C.

Sausages in garlic tomato sauce

The following recipe for saffron marinated mushrooms in tomato sauce, you certainly appreciate it. This method does not involve boiling. mushrooms and blanching.

• 2 kg of mushrooms;
• 400 ml of tomato sauce;
• 50 ml of vinegar 9%;
• 3 pcs. bay leaf;
• 8 cloves of garlic;
• 1 tbsp. water;
• Salt and sugar – to taste;
• 4 inflorescences of cloves.

Mushrooms mushrooms cooked in tomato sauce, it is better to do step-by-step instructions below.

Pre-peeled and washed mushrooms spread in small portions in a colander and blanch for 3-5 minutes in boiling water.

Allow to drain from excess fluid and spread in enameled the pan.

Heated water specified in the recipe, dilute tomato pasta.

Pour salt and sugar to taste, mix and boil on slow fire 20 min.

All spices are introduced, including vinegar, and again boiled for 30 minutes, stirring to prevent burning.

Mushrooms are distributed in sterilized jars, topped with marinade to the very top and roll up.

Turn upside down, cover with a blanket from above and leave cool down.

Take out to the basement or, if it is not, leave for storage in the fridge.

Ginger marinated for the winter in tomato sauce with onions

Marinated saffron mushrooms cooked in tomato sauce with adding onions always turn out delicious and mouth-watering.

The blank can be used as an independent dish or boil tomato and mushroom soup from it.

• 2.5 kg of mushrooms;
• 100 ml of water;
• 200 ml of vegetable oil;
• 1 kg of onions;
• 400 ml of tomato sauce;
• 2 tbsp. l vinegar 9%;
• Salt to taste;
• 3 pcs. bay leaf;
• 1 tsp Paprika
• 7 peas of allspice and black pepper.

How to marinate mushrooms in tomato sauce can be found in step by step description of the recipe.

1. Peeled and washed fruit bodies are cut into slices and boil in water for 20 minutes.
2. We recline in a colander and leave to drain for 15 minutes.
3. At the bottom of an enameled pan we pour water and vegetable oil, heat and spread the mushrooms.
4. Stew for 10 minutes, add tomato sauce and salt, mix.
5. Continue to simmer for 20 minutes over low heat and pour in paprika. together with peppercorns and chopped thin half rings onions.
6. Stew for 30 minutes, add bay leaf if there is not enough salt, add up. Who likes a sweeter sauce, you can add 1 tbsp. l Sahara.
7. Stirring continuously, continue to simmer over low heat 15 min
8. We take out the bay leaf and discard it, pour in the vinegar, mix and simmer for 5 minutes.
9. The boiling marinated mushrooms are carefully distributed in sterilized jars, roll up.
10. Turn over and warm, leaving in this position cool down.
11. We take out in a cool basement or put in the refrigerator.

How mushrooms marinated in tomato sauce with fresh tomatoes

Winter marinated mushrooms in tomato sauce can be cooked and with fresh tomatoes. The taste of the dish will become even more intense, fragrant and delicate – a real delicacy!

• 1 kg of mushrooms;
• 100 ml of vegetable oil;
• 2 pcs. bay leaf;
• 7 peas of allspice;
• 1 kg of fresh tomatoes;
• ½ tsp citric acid;
• 1 tbsp. l salts;
• 2 tbsp. l Sahara.

How to marinate saffron mushrooms in tomato sauce made from fresh Tomatoes can be found in a phased description.

1. First, prepare tomato sauce: peel the tomatoes, crushed using a blender.
2. Sugar, salt are introduced and boiled over low heat until desired. densities.
3. Prepared mushrooms are boiled in water with the addition of citric acid, drain and spread in enamel the pan.
4. Pour in vegetable oil, stew for 15 minutes on a slow the fire.
5. Cooked tomato puree is introduced and stewed for 30 minutes.
6. 10 minutes before the end add bay leaf and fragrant pepper.
7. Distribute into sterilized jars, cover with metal lids.
8. Put in hot water and sterilized for 20 minutes.
9. Roll up, warm, and after cooling take out in cool basement.