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1. First we need to peel the onions and cut them into rings and then into quarters.
2. Pour vegetable oil into the multicooker bowl in such an amount that it is approximately 1 cm high from the bottom.
3. Next, we set the “Frying” mode for 30 minutes, and put the already prepared onions into the bowl. Mix well with a wooden spatula and fry.
4. Please note that 15 minutes before the end of the “Frying” mode, we need to add already boiled mushrooms to the bowl. We also mix them and fry them with onions until the end of the program.
5. Then, we need to add salt, dry ground garlic and ground black pepper to the mushrooms and onions. Mix with a wooden/silicone spatula.
6. After that, all we have to do is pour one can of tomato sauce over them and mix them thoroughly. Turn on any high temperature mode and bring to a boil.
7. As soon as our mushrooms in tomato sauce have boiled, we need to switch the multicooker to the “Soup” mode and cook the dish for another 1.5 hours.
8. Please note that approximately 8-12 minutes before the end of cooking, we need to add 3 bay leaves to the dish and pour in the vinegar, mix everything again.
9. In the meantime, we need to sterilize the jars in any convenient way and boil the lids. Afterwards, we dry them with a paper towel.
10. At the end of cooking, we immediately pour the hot mushrooms in tomato sauce into prepared sterile jars for the winter.
11. We securely close them with lids and place them bottom up on a flat surface. We wrap it in an unnecessary but warm thing so that the preservation cools down in this position.
12. You can also leave the dish to cool overnight, and in the morning put it in the pantry until winter.

It’s so easy for you and me to preserve mushrooms in tomato sauce for the winter. This is a very tasty dish that can be served as a stand-alone salad or an appetizer on a holiday table. Prepare it for the New Year's table to make cooking easier on the holiday evening!

Mushrooms suitable for preparing these canned foods include porcini mushrooms, aspen boletuses, boletus mushrooms, boletus mushrooms, fly mushrooms, saffron milk caps, chanterelle mushrooms, as well as forest and field champignons. Fresh mushrooms are sorted by size, wormy, limp, overripe, spoiled, broken mushrooms are removed and cleaned of leaves, earth and sand. The roots of the sorted mushrooms are cut off and damaged areas are removed. For large mushrooms, the caps are separated from the stems, and small ones are preserved whole.

The raw materials are placed in a colander and washed in cold water, which is allowed to drain. Then the mushrooms are boiled in salted and slightly acidified water (20 g of salt and 4 g of citric acid per 1 liter of water) at a low boil and gentle stirring. During cooking, the volume of the mushrooms decreases, and foam forms on the surface of the water, which is collected with a slotted spoon. Remove the pan from the heat as soon as the mushrooms sink to the bottom. They are placed in a colander and the liquid is allowed to drain.

Boiled mushrooms need to be stewed in sunflower oil until they become soft and add (per 1 kg of mushrooms) 15-20g salt, 40-50g sugar, 200g tomato paste, 200g water, 4 bay leaves, 50-60g vegetable oil and 40g (2 tablespoons) 5% vinegar.

1 kg of fresh pureed tomatoes is boiled, stirring constantly, until their volume is reduced by a third, and hotly packaged in jars heated in a water bath. Fill the jars 0.5 cm below the top of the neck, cover with lids, place in a saucepan heated to 70 degrees and sterilize with low boiling water: 0.5 liters - 30 minutes, and liter jars - 40 minutes. Then they are immediately sealed, the seal is checked for tightness, and placed for air cooling. Mushrooms in tomato sauce are served cold as an appetizer and as a main course. Cooking season: July-September.

And even if mushrooms are not the head of everything, they definitely occupy not the last place on our table. They can always be found on it in one variation or another. Mushrooms are one of the most popular foods among Russians. And not only because it is easily accessible, because most often the majority of the population stores it in forests and on their plots on their own.

We love mushrooms primarily for their unique taste. And in each dish, depending on the cooking recipe, it reveals itself completely differently. The number of ways does not limit our imagination - they are fried, steamed, pickled, salted, dried, baked... stuffed with them.

And there are so many different complex and simple recipes for dishes with them - salads, snacks, soups, side dishes, cutlets, julienne, pies, pies, casseroles. They are used to play games, make sauces, gravies and even seasonings. Mushrooms are served on the table as independent dishes, and also as an addition to meat, chicken, fish. Pairs well with seafood, potatoes, cereals, pasta and vegetables.

Benefit

This product is a real miracle of nature, the generous gifts of the forest. Well, how can you pass by? And how many useful things they contain! Despite the generally accepted opinion that mushrooms, like sponges, pull out harmful substances from the soil and air and accumulate them, when collected in environmentally friendly and unpolluted places, they represent a whole storehouse of benefits.

Mushrooms are nutritious because they contain a large amount of proteins. Especially in dried form, they can be a real competitor to meat in terms of protein content. In addition to protein, mushrooms contain:

• vitamins
• minerals
• carbohydrates
• potassium salts

Potassium salts deserve special attention, because they strengthen the muscles of the heart and improve its functioning. With all these advantages, it is a low-calorie product and helps reduce weight and blood cholesterol levels.

If you are a big fan of mushrooms, then this recipe for an original preparation in tomato sauce will appeal to you and will add to your culinary repository of recipes.

Recipe for original preparation in tomato sauce

So, the recipe is extremely simple! We will need:

Cooking sequence

Consistently following the recipe, take the mushrooms, wash them, clean them of debris, leaves, and specks. Small mushrooms in jars can be especially beautiful; we leave them as is. Large, fleshy mushrooms are best divided into several parts. Place them in lightly salted water and cook them for 40 minutes. Place the boiled mushrooms in a colander and allow the water to drain completely.

At this time, put the frying pan on the fire, pour in vegetable oil. Let it warm up. Cut the onion into half rings and fry in vegetable oil. Add spices - salt, pepper, chopped garlic. When the onions are browned, add the mushrooms. Mix well so that the spices and onions are evenly distributed with the mushrooms. Fry for 10-12 minutes. Add a can of tomato sauce (if you don’t have it on hand, you can make your own tomato sauce).

If the mixture with tomato sauce is too thick, adjust the recipe a little by adding water. We wait until the mixture boils. Then cover the pan with a lid and simmer over low heat for 40 minutes, depending on the volume of the mixture. For such a volume of mushrooms as in this recipe, you will need a large frying pan. You can prepare the dish in several batches. At the same time, distribute the amount of onion, tomato sauce and spices evenly to the mushrooms. About 15 minutes before cooking, add bay leaves to the dish.

For a more interesting and piquant taste, you can add a pinch of sugar. This is optional for the recipe, but will make your dish taste more interesting.

When the mushrooms and tomato sauce with spices and onions are cooked, we proceed to the second stage of the preparation recipe. We prepare the jars. In order for the dish to be stored in them for a long time and safely, the jars must be well sterilized. Don't forget about the lids - they also need to be boiled. Before pouring the dish into jars, they need to be dried. Thoroughly wipe the inside of the jar with napkins. Lay out the finished dish, roll up the jars tightly and place the lid down in the far corner, covering with a towel. When our preserved food has cooled down, it can be consumed or removed and hidden with other preparations until the right time.

However, such a snack will not last long! It is perfect as a complement to main dishes, or as an independent dish. as a salad or snack. Mushrooms are always appropriate on a holiday table, and when served this way, mushrooms in tomato sauce will also be original and will surprise guests with their unique, interesting taste. And they will definitely ask you for the recipe. Bon appetit!

- 2.5 kg of already boiled champignons,
- 1 kg of onion,
- 1 jar of tomato sauce (about 250 ml) or homemade tomato sauce,
- 3 bay leaves,
- 2 tbsp. l. vinegar,
- 1 tbsp. l. salt,
- 1 tbsp. l. ground coriander,
- a little vegetable oil for frying.




We wash the mushrooms, clearing them of contaminants. You can also remove the top skin from the caps. Cut into medium pieces, as we did for.

Boil in salted water until tender (about 30 minutes).

Pour some oil into a deep frying pan or saucepan.
Peel the onions and cut them into small cubes.

Fry until golden brown.

Then pour the mushrooms in there, after placing them in a colander to drain off excess liquid. Otherwise, the droplets in the hot oil will hiss and splash.

Cook for about 15 minutes, making sure that neither the onions nor the mushrooms burn. Salt. Pour in tomato sauce. I used homemade tomato sauce.

Bring the resulting mass to a boil and simmer for about an hour and a half.

10 minutes before the end of this time, add bay leaves, add ground coriander and pour in vinegar.

Place the hot mixture into sterilized jars and seal. We leave the preservation to cool, wrapped in a blanket for about a day. And then we move it to the balcony or any other dark, cool place.

Tips: Instead of coriander, you can use your favorite spices. Or use fresh garlic, grinding it with a press into minced meat.
Using the same recipe, you can prepare any other types of mushrooms.
We use nine percent vinegar. And if you want to add a piquant note, then add apple juice instead of table sauce. This aroma combines very interestingly with tomato notes.
We also suggest recalling another interesting

Step 1: prepare the tomatoes.

The first step is to prepare the tomatoes. To do this, turn the stove temperature to the highest level, place a small pan on the stove and pour water.


While it is boiling, rinse the tomatoes under running water, place them on a cutting board and use a sharp knife to make shallow cross-shaped cuts on each red vegetable.


Next, lower the tomatoes into boiling water for 1 minute so that the peel can easily separate from the vegetable and transfer back to the cutting board.


Then, using a knife, remove the peel by the cuts and chop it into pieces of arbitrary shape up to 3 centimeters. Place the tomatoes and juice into a deep bowl or plate.

Step 2: chop the mushrooms and vegetables.

Peel the onion, rinse it under cold running water and cut it into cubes up to 1 centimeter on a cutting board. Transfer the chopped vegetable to a separate clean plate.


Afterwards, remove the husks from the garlic cloves, rinse them under running water and place them on a cutting board. Using a sharp knife, cut very finely into pieces of arbitrary shape or use a special garlic peeler. Place the prepared garlic in any convenient container.


Now it’s time for the mushrooms, since we have champignons, just rinse them under running water or wipe them with a kitchen towel to remove dirt. You shouldn’t wash them thoroughly, because they tend to absorb excess moisture, which will affect the taste of the dish. So, place the peeled mushrooms on a cutting board and cut into large pieces of arbitrary shape. Then we put them on a plate with the onions.

Step 3: cook mushrooms in tomato sauce.

Pour a little vegetable oil into the frying pan and place it on the burner, turn the stove temperature to medium. Next, add onions and mushrooms to the heated fat. Fry them for 45 minutes until the onion is golden brown, stirring occasionally with a kitchen spatula.


Then sprinkle with black pepper, salt and spices to taste. Mix again and fry some more 1 minute, then add tomatoes with juice, chopped garlic and ketchup.


Mix thoroughly and when the liquid begins to boil, reduce the temperature of the stove to a low level, cover the pan with a lid and simmer 15 - 20 minutes until fully prepared.

Step 4: Serve mushrooms in tomato sauce.

Mushrooms in tomato sauce are served hot. Any form of pasta, fluffy rice, buckwheat porridge, boiled or fried potatoes, as well as vegetable puree are suitable as a side dish. These mushrooms can also be added to meat or fish. Cook with pleasure!

Bon appetit!

In this recipe, champignons can be replaced with any other mushrooms of your choice, and you can also use other spicy spices.

These mushrooms can be cooked not only with onions, but also with other vegetables, such as asparagus or bell pepper.

In order for the sauce to have a smoother, liquid consistency, after peeling the tomatoes, they should be crushed in a blender until mushy.