Sausages in tomato for the winter: homemade recipes blanks

For most mushroom pickers mushrooms are considered noble mushrooms, as they have a refined taste and pleasant aroma. Having collected several baskets of these fruit bodies, the question always arises of their harvesting for the winter. We offer some delicious recipes. cooking saffron mushrooms in tomato. Any option you choose pickled mushrooms will turn out to be very appetizing, if you follow step-by-step descriptions attached to each recipe.

Is it used to make saffron mushrooms in tomato pickling?

Recipes for making saffron mushrooms in tomato for the winter – original and unique. Crispy mushrooms fried with onions and drenched in sour tomato sauce, diluted with notes of coriander, garlic and parsley. Without fail, this dish will conquer all who it will try. Harvested saffron mushrooms in tomato sauce will decorate any festive table, and also diversifies the daily menu your family.

It is worth noting that when canning saffron mushrooms in tomato salting is used, but only a method of pickling.

Marinated saffron mushrooms in tomato and coriander

Homemade marinated saffron mushrooms in tomato – An appetizing and healthy dish for the whole family. Adding Seeds coriander in will make the workpiece an exquisite delicacy.

• 2 kg of mushrooms;
• 4 things. onions;
• 0.5 l of tomato sauce;
• 300 ml of vegetable oil;
• 200 ml of 9% vinegar;
• 1.5 tbsp. l salts;
• 150 g of sugar;
• 2 tsp coriander seeds;
• 1 tsp ground black pepper.

The recipe for saffron mushrooms in tomato is described below in stages.

After preliminary cleaning, the mushrooms are washed and poured water.

Bring to a boil and boil for 10 minutes over medium heat.

Filter, laying in a colander, and again sent to the pan.

Diced onions, salt, sugar, pepper and coriander.

Pour tomato sauce, vegetable oil, mix and set simmer for 60 minutes.

Add vinegar and boil for another 20 minutes, stirring constantly wooden spatula.

Lay out the mushroom mass in sterilized jars, roll up lids and flip.

Warm the top with an old blanket and leave until full cooling down.

How to cook mushrooms in tomato for the winter with fragrant pepper

The recipe for making saffron mushrooms for the winter in tomato with the addition of allspice will let you taste amazingly delicious appetizer in a few hours. Such a homework may be used as a side dish, an additional ingredient in salads and even pizza toppings. Besides, she’ll always help the hostess out, when guests arrive on the doorstep.

• 3 kg of mushrooms;
• 0.5 l of tomato sauce;
• 1 kg of onions;
• 20 pcs. allspice peas;
• 5 pieces. bay leaf;
• 400 ml of vegetable oil;
• 2 tbsp. l Sahara;
• Salt to taste.

How to pickle saffron mushrooms in tomato, you can learn from the following step-by-step description.

1. Peel the mushrooms, cut off the tips of the legs and rinse.
2. Add to boiling water and boil for 5 minutes over low heat, Drain and refill with new water, which should be slightly.
3. Bring to a boil and introduce all the spices, boil for 20 minutes.
4. Add onion, vegetable oil and half-sliced tomato sauce.
5. Cook over low heat with constant stirring for 40 minutes. If there is not enough salt, then add salt to taste.
6. Put the mass in sterilized jars, cover with lids and put in hot water.
7. Sterilize for 20 minutes over low heat, remove and roll up.
8. Turn over, wrap with a blanket, leave to cool, and then take to a cool and dark room.

How to pickle saffron mushrooms in tomato with cloves

Marinating saffron mushrooms for the winter in tomatoes with the addition of cloves – a fairly simple recipe that you can safely cook in home conditions. This will be special for your family members. a delicacy, as it can act as an independent dishes.

• 3 kg of mushrooms;
• 1.2 kg of onions;
• 300 g of tomato paste;
• 1 tbsp. water;
• 200 ml of vegetable oil;
• 1 tbsp. l salts;
• 10 inflorescences of cloves;
• ½ tsp ground black pepper;
• ½ tsp dry ground garlic;
• 3 tbsp. l vinegar 9%.

Step-by-step instructions tell you how to cook mushrooms for the winter in tomato.

1. Mushrooms are cleaned, washed and boiled in salted water 15 min
2. Distribute onto a wire rack and allow to drain completely.
3. Onions are cut in quarters and fried in vegetable oil until golden brown.
4. Add boiled mushrooms and continue to fry for 30 minutes slow fire.
5. Salt, ground pepper and dry garlic are introduced, mixed.
6. Pour tomato paste, diluted with water, and cloves, stew over low heat 40 min.
7. Pour vinegar and continue to simmer another 40 minutes.
8. Distributed in sterilized jars and put to sterilize for 20 minutes
9. Roll up the lids, turn over, and leave to cool, covering with a blanket.
10. The cooled cans with mushrooms are sent to the cool the room.

How to make mushrooms mushrooms in tomato with garlic and bay leaf

Ginger cooked with garlic in tomato – original solution for the conservation of mushrooms for the winter. Mushroom appetizer by all means will be appreciated by your relatives and friends.

• 2 kg of mushrooms;
• 1 tbsp. l salts;
• 2 tbsp. l Sahara;
• 8-10 cloves of garlic;
• 300 ml of tomato sauce;
• 50 ml of vinegar 9%;
• 200 ml of water;
• 4 things. bay leaf.

Mushrooms mushrooms in tomato are prepared according to the following step-by-step description.

1. Boiled peeled mushrooms in salted water for 15 minutes, put in colander and drain.
2. Cut into small pieces and put in enameled the pan.
3. Pour 200 ml of water, add salt, sugar and pour tomato sauce.
4. Stir and simmer for 40 minutes over low heat.
5. Pour vinegar, add bay leaf, add chopped diced garlic and continue to simmer for 40 minutes.
6. Distribute into sterilized jars, close tight nylon covers and leave to cool.
7. Take to the cellar or, if it is not, put on the insulated balcony to a dark place.

Ginger in tomato with paprika

How to make mushrooms mushrooms in tomato, so that in winter the opportunity to feast on your favorite conservation? When cooking add the sweet ground paprika and see how much it turns out delicious dish.

• 3 kg of mushrooms;
• 1.5 kg of onions;
• 500 ml of tomato sauce;
• 200 ml of vegetable oil;
• 2 tsp sweet ground paprika;
• 1 tbsp. l salts;
• 5 cloves of garlic;
• 5-8 peas of allspice;
• 3 tbsp. l vinegar 9%.

Ginger, cooked for the winter in tomato, can be used in as a side dish or as an independent dish.

1. Cut peeled and washed mushrooms into slices and put in deep frying pan with preheated vegetable oil, fry 20 min
2. Add diced onions and fry the whole mass on low heat for 30 minutes.
3. Enter all the spices from the recipe, except for vinegar and paprika, stew 60 min, stirring constantly to avoid burning the mass.
4. Pour vinegar and pour in 10 minutes before cooking sweet paprika, mix.
5. Arrange in sterilized jars, roll up and leave under cool with an old plaid.
6. Move to a dark, well-ventilated basement and store at temperature not higher than + 10 ° С.

Cooking saffron mushrooms in a tomato with chili pepper

The recipe for mushrooms mushrooms for the winter in a tomato with the addition of chilli will appeal to lovers of savory foods.

• 2 kg of mushrooms;
• 1 tbsp. l salts;
• 1.5 tbsp. l Sahara;
• 250 ml of tomato paste;
• 100 ml of water;
• 30 ml of vinegar 9%;
• 100 ml of vegetable oil;
• 1 pod of chili pepper;
• 3 pcs. bay leaf.

1. We clean the mushrooms and cut off the ends of the legs, fill them with water and boil for 15 minutes, constantly removing foam from the surface.
2. Put in a colander, rinse and leave to drain.
3. Cut into slices and spread in a deep thick-walled stewpan with heated vegetable oil.
4. Stew for 30 minutes, add salt, sugar, add tomato paste and water, continue to simmer for 20 minutes.
5. Add diced chili pepper, bay leaf and vinegar, mix. Continue to simmer another 20 minutes.
6. We spread the mushroom mass in sterilized jars and put sterilized in hot water for 30 minutes.
7. Roll up the lids, turn over and cover with the old one a blanket.
8. Leave to cool completely, and then take out in a cool and dark basement.

It is worth noting that all the proposed cooking recipes saffron mushrooms in tomato are very tasty and fragrant. Besides Moreover, they can start to eat immediately after cooling, and use as a filling for dough products.