Mushroom recipes in tomato sauce

Mushrooms cooked in tomato sauce are an excellent versatile dish that complements meat, fish, vegetables, cereals and pasta. It is easy to prepare, without wasting time and without certain culinary skills. The result will exceed all your expectations: the dish will perfectly diversify the everyday table and will surely appeal to all household members.

How to properly cook mushrooms in tomato sauce and please your family with the dish will be described in the proposed step-by-step recipes. Fruiting bodies saturated with tomato sauce will not leave anyone indifferent. In cooking, you can use champignons or oyster mushrooms, which do not require additional heat treatment, as well as wild mushrooms. However, the second option is a little longer, since such fruiting bodies must undergo not only cleaning, but also boiling for 20-40 minutes. depending on edibility.

Mushrooms in tomato sauce with vegetables

The recipe for mushrooms in tomato sauce with vegetables is somewhat similar to the recipe for vegetable stew. This dish can be served as a main dish or as a side dish with potatoes or rice.

• 700 ml of tomato sauce;
• 70 ml fume (well boiled meat broth);
• 50 g butter;
• 3 onion heads;
• 400 g mushrooms;
• 2 sweet peppers;
• 2 carrots;
• 100 g canned beans in their juice;
• 2 garlic cloves;
• Parsley;
• Vegetable oil;
• 5 g of tarragon;
• Xnumx spinach;
• Salt.

Mushrooms in tomato sauce with onions and Italian herbs

Mushrooms cooked in tomato sauce with onions will definitely take their rightful place on your table. Such a delicious side dish is perfect for meat or fish dishes, spaghetti or boiled potatoes.

• 700 g mushrooms;
• 500 ml of tomato juice;
• 4 bulbs;
• 50 ml of vegetable oil;
• Salt, ground black pepper – to taste;
• 1 tsp Italian herbs.

A step-by-step recipe with a photo of cooking mushrooms in tomato sauce is described in stages, and the finished dish is designed for 5 servings.

1. Peel the fruiting bodies, wash and, if necessary, boil.
2. Cut into strips and fry in half the vegetable oil until browned.
3. Peel the onion from the top husk, rinse, cut into half rings.
4. In the second half of the oil, fry the vegetable until a pleasant golden color.
5. Combine the fried ingredients, salt to taste, pepper, pour in tomato juice and simmer for 20 minutes. on minimum heat.
6. For 5 min. before the end of the stew, add Italian herbs, mix. After the dish has been infused for 10 minutes. serve to the table.

Mushrooms marinated with tomato sauce in a slow cooker

A delicious appetizer for festive feasts – mushrooms marinated in tomato sauce. If your kitchen has a slow cooker, use kitchen equipment.

• 1 kg of boiled forest mushrooms, purchased oyster mushrooms or champignons;
• 500 g onions;
• 300 ml of tomato sauce;
• Sunflower oil;
• Salt – to taste;
• 1,5 tsp. ground black pepper and dried garlic;
• 1 tbsp. l. 9% vinegar;
• 3 peas of allspice;
• 2 laurel leaves.

1. Turn on the multicooker, set the program “Frying” and set 30 minutes.
2. Pour oil into a bowl, about 1 cm high, add onion cut into quarters.
3. Fry with the lid open for 10 minutes, add boiled fruit bodies cut into strips and fry until the end of the program, sometimes stirring the contents of the multicooker.
4. Add salt to taste, allspice and ground pepper, garlic and pour in the sauce.
5. Stir, bring to a boil in any mode, switch to the “Soup” or “Cooking” program and cook for 60 minutes.
6. For 10 min. before the end of the program, enter the bay leaf, pour in the vinegar, mix.
7. After the signal, place in small deep bowls and serve. Put the rest in jars, close with plastic lids and after complete cooling put in the refrigerator.

Appetizer of mushrooms marinated for the winter in tomato sauce

An appetizer of mushrooms marinated for the winter in tomato sauce will not last long. Such an original dish, not battered by taste, always leaves with a bang! under a glass of forty degrees at any celebration.

• 3 kg of mushrooms;
• 400 ml “Krasnodar sauce”;
• 100 ml of refined sunflower oil;
• 600 g of onions;
• 500 g carrots;
• 200 ml of water;
• Salt – to taste;
• 2 Art. l. sugar (without a slide);
• 7 peas of black and allspice;
• 5 sheets of laurel.

For greater convenience for novice cooks, the recipe for cooking mushrooms in tomato sauce for the winter is divided into stages.

1. After cleaning, boil the forest fruiting bodies for 20-30 minutes. in salted water (champignons do not need to be boiled).
2. Place in a sieve or on a wire rack, let drain, then return to an empty and clean saucepan.
3. Dilute the sauce with water, pour in the vegetable oil and pour over the mushrooms.
4. Boil 10 min. over medium heat, add peeled and grated carrots, mix and cook for 10 minutes.
5. Pour the peeled and chopped onion into rings, add sugar, add salt to taste, mix.
6. Cook over low heat for 40 minutes, add the rest of the spices and, with the lid open, simmer the mass over low heat for 15 minutes.
7. Pour into jars, roll up, turn over and cover with a blanket on top.
8. Wait for the workpiece to cool completely and take it to the basement.

How to cook a snack of canned mushrooms in tomato sauce

Mushrooms canned for the winter in tomato sauce are an appetizing appetizer and a gourmet delicacy for festive feasts.

• 2 kg of champignons;
• 1 Art. l salts;
• 2 Art. liter. sugar;
• 250 ml of tomato paste;
• 100 ml of water;
• Vegetable oil;
• 2 tbsp. l. 9% vinegar;
• 3 cloves and allspice.

How to cook canned mushrooms in tomato sauce?

1. Mushrooms cut into large pieces, put in oil and fry until browned.
2. Dilute the pasta with water, add salt and sugar, all the spices (except vinegar), pour over the mushrooms and simmer for 20 minutes.
3. Pour in the vinegar, mix, arrange in jars, close the lids and, after cooling, refrigerate.

Mushrooms stewed with pork in tomato sauce

Mushrooms stewed in tomato sauce with the addition of pork is an amazingly tasty and satisfying dish.

• 500 g of pork pulp;
• 400 g champignons;
• 4 bulbs;
• 1 carrots;
• 100 ml of water;
• 200 ml of tomato sauce;
• 1 tsp seasonings for meat;
• Salt, vegetable oil.

1. The meat is cut into cubes, sprinkled with seasoning and salt, mixed and left for 30 minutes.
2. Mushrooms and vegetables are peeled and cut: mushrooms and carrots into strips, onions into half rings.
3. Pork is fried in a pan for 10 minutes, 2 tbsp. l. oils.
4. Mushrooms are added and fried with meat for 10 minutes.
5. Onions and carrots are introduced, fried until soft with continuous stirring.
6. The sauce is diluted with water, poured into meat and mushrooms, stewed for 10 minutes.
7. Add salt to taste, leave to stew over low heat for another 20-25 minutes.