How to cook milk mushrooms in tomato

An unusual combination of products often gives very good results in terms of the taste of the dish. Milk mushrooms in tomato – it sounds somewhat unusual, but after tasting such food, you understand that everything is quite harmonious and very tasty. 

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

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Salted mushrooms in tomato

In order to cook salted mushrooms in tomato, you will need:

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

How to close spicy milk mushrooms in a tomato

Before you close the milk mushrooms in a tomato sauce, you need to prepare the components:

• Fried mushrooms – 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

[ »wp-content/plugins/include-me/goog-left.php»]Choose young and strong milk mushrooms, simmer until soft in vegetable oil with finely chopped onion. Boil tomato juice, add sugar and salt. Put stewed mushrooms in hot juice, mix everything thoroughly and pour into jars. Clean, wash, cut and fry freshly picked mushrooms in vegetable oil until tender. Peel onions and carrots, chop and fry in oil, then add tomato paste, salt to the fried vegetables, mix and fry for 5-6 minutes, carefully add flour diluted in half a glass of water, mix and heat for another 3-4 minutes. If you need to get hot milk mushrooms in a tomato, then cayenne pepper is added in large quantities. Pour mushrooms with prepared tomato sauce, mix. Then put the hot mass into sterile jars, on the bottom of which put the spices first. Cover 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.

Recipe for pickling white milk mushrooms in tomato

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

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

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

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How to cook milk mushrooms in tomato with garlic

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

Before cooking mushrooms in tomato with garlic, cut the mushrooms in half or into pieces. Then heat the fat in a saucepan, put the diced vegetables, sauté for 5-6 minutes, add water or broth and simmer under the lid until half cooked. Add potatoes, cut into slices or quarters, finely chopped garlic and simmer until tender. Shortly before the end of the stew, put separately stewed mushrooms, tomato puree, sour cream and chopped greens, season.

Recipe for salting mushrooms in tomato

A well-chosen recipe for salting milk mushrooms in a tomato will allow you to cook delicious dishes all winter. The following describes the method of using such salting for cooking stewed vegetables.

• 400 g salted or 60 g dried mushrooms
• 50-60 g bacon or fat
• 1-2 bulbs
• ½-½ cup rice
• 2-3 cups of water or decoction
• 1 st. 3 tablespoon tomato puree or 4-XNUMX fresh tomatoes
• Salt
• 2–3 tbsp. spoons of sour cream
• green onions or parsley.

Fry prepared chopped mushrooms and onions in fat until light golden brown. Mix with washed rice and hot water or mushroom stock, simmer until rice is soft, then add tomato puree or chopped fresh tomatoes and sour cream. Sprinkle the finished dish with chopped herbs. Serve a salad of pickled cucumbers, tomatoes or cabbage as a side dish.

Black mushroom in tomato

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

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

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

How to pickle milk mushrooms in tomato and cook soup from them

We offer you to learn how to pickle milk mushrooms in tomato and subsequently cook a delicious soup from them.

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

Marinate fresh mushrooms for 4 hours, curling them with balsamic vinegar. Boil mushroom broth. Separately, boil the vermicelli in salted boiling water, breaking it into smaller pieces. When the vermicelli is soft, put it on a sieve and drain the water. Spasser mashed canned tomatoes in vegetable oil. Strain the mushroom broth through a sieve, season it with tomato, add boiled vermicelli and boiled mushrooms, finely chopped and stewed in butter, boil and serve. Instead of vermicelli, you can take rice, noodles or pasta.

Recipe for mushrooms marinated in tomato

• Arugula – 200 g
• Balsamic vinegar – 70 ml
• Olive oil – 80 ml
• Dried tomatoes – 150 g
• Fresh-frozen milk mushrooms – 250 g
• Thyme – 1-2 sprigs
• Garlic – 6 cloves
• Shallot – 2 pcs.
• Cognac – 100 ml
• Butter – 70 g
• Salt pepper

This recipe for mushrooms marinated in tomato can be used for homemade preparations.

Mix some olive oil with balsamic vinegar. Rinse the arugula, dry it and put it in deep plates, pour over this mixture. Cut sun-dried tomatoes into strips. Mushrooms pour boiling water, bring to a boil, drain, cut into large cubes. Saute the mushrooms in the remaining olive oil, thyme, garlic and finely chopped shallots. Pour brandy over mushrooms and set fire (flambé), salt and pepper. Put the mushrooms in the plates around the seasoned arugula, put the sun-dried tomatoes on top. When serving, season the dish with coarsely ground black pepper.

How to salt milk mushrooms in a tomato and stew them with tomatoes

Before stewing with tomatoes, you need to prepare.

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

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

How to salt milk mushrooms in tomato for stewing with beef

And now we offer to learn how to salt milk mushrooms in a tomato, followed by stewing mushrooms with fragrant beef.

Required:

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

Cooking method.

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

Recipes for cooking mushrooms in tomato for the winter

The main recipes for making mushrooms in tomato for the winter have already been 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 a tomato.

Eggplant caviar with white milk mushrooms

• Eggplant – 2 pcs.
• Olive oil – 50 ml
• White milk mushrooms – 150 g
• Thyme – 2 sprigs
• White bread – 4 slices
• Tomatoes – 2 pcs.
• Parsley – 1-2 sprigs
• Basil – 1-2 sprigs
• Salt pepper

Cut the eggplant in half, drizzle with olive oil and bake at 180°C for 25-30 minutes. Peel white mushrooms, cut into cubes and fry in olive oil with thyme. To prepare the croutons: toast slices of bread in a dry frying pan or in a toaster. Scoop out the pulp from the baked eggplant, cut into cubes, add the tomatoes, chopped in the same way, fried white milk mushrooms, chopped parsley and basil. Add salt and pepper to taste. Mix everything, put on plates, put croutons of white bread next to it.

Omelette with white milk mushrooms and cherry tomatoes

• White milk mushrooms – 300 g
• Olive oil – 40 ml
• Thyme – 2 sprigs
• Garlic – 2 cloves
• Cherry tomatoes – 150 g
• Parsley – 1 sprig
• Eggs – 8 pieces.
• Cream – 200 g
• Butter – 60 g
• Lettuce mix – 150 g
• Salt pepper

Peeled mushrooms cut into cubes, fry in olive oil with thyme and garlic for 3-5 minutes. Add cherry tomatoes, cut into 4 pieces, and chopped parsley. Salt, mix. Beat eggs and cream with a blender. Salt, pepper to taste. Pour a quarter of the scrambled mass into a pan with warmed butter (20 g), fry until half cooked. When the omelet is almost ready, put a quarter of the fried mushrooms in the center. Roll the omelet into a tube and place on a plate, top with lettuce. Repeat with the rest of the ingredients to make 4 omelettes.

Salad with fried white mushrooms and tomatoes

• Baku tomatoes – 600 g
• Olive oil – 50 ml
• Young garlic – 3-4 cloves
• Fresh thyme – 2 sprigs
• Narsharab sauce – 30 ml
• Balsamic vinegar – 30 ml
• Lettuce mix (arugula, frisee, chard, corn) – 300 g
• Freshly frozen white milk mushrooms – 600 g
• Salt pepper

Cut the tomatoes crosswise, dip in boiling water for a few seconds, then in cold water, remove the skin. Cut each into four parts, cut out the core, remove the juice with seeds. Drizzle the tomato slices with olive oil, sprinkle with randomly chopped garlic (leave a couple of cloves for frying the mushrooms), season with 1 sprig of thyme and crushed pepper, put in the oven for a few minutes at 180 ° C to dry. Let cool. Defrost white milk mushrooms, cut into four parts and fry in olive oil with garlic and the remaining thyme, salt, pepper. Prepare the sauce. Mix narsharab, remaining olive oil, balsamic vinegar. Sort lettuce leaves, rinse, dry, season with sauce, put on plates. Put dried tomato slices and fried mushrooms on top of the salad.

Salad with dandelions, tomatoes and seasonal mushrooms

• Baguette or grain bread – 1/2 loaf
• Seasonal mushrooms – 300 g
• Olive oil – 150 ml
• Garlic – 2 cloves
• Dandelion leaves or arugula – 200 g
• Cherry tomatoes – 150 g
• Balsamic vinegar – 20 ml
• Parmesan – 70 g
• Salt

Sort the mushrooms, peel and boil in salted water until tender. Fry in a bit of olive oil with the addition of garlic until golden brown. Rinse dandelion or arugula leaves, add cherry tomatoes cut in half and fried mushrooms. Drizzle the salad with the remaining oil and balsamic vinegar. Stir, put on plates and garnish with grated parmesan.