Ryzhiks in tomato sauce for the winter: how to cook, recipes

Mushroom preparations are very popular - this is due to their practicality, excellent taste and nutritional value. Camelina in tomato sauce is considered one of the most common preservation options. This appetizer will certainly delight fans of mushroom dishes. In addition, such a blank can be used as the basis for other culinary creations.

How to cook mushrooms in tomato

To cook mushrooms with tomato paste, several rules should be considered. It is necessary to competently approach the issue of choosing ingredients for future workpieces. It is recommended to prepare preservation in a sauce of fresh mushrooms. Frozen or pickled mushrooms can be used for a dish, but the taste will be very different from fresh mushrooms.

Mushrooms must be carefully sorted out, removing spoiled and damaged specimens. For preservation, it is advised to take mushrooms of the same size so that they are better distributed in the jar along with the sauce.

Pour the mushrooms with cold water and stir by hand for 3-5 minutes. This removes soil residues and other contaminants from the surface of the legs and caps. Then the mushrooms are transferred to a colander, where they are washed under running water.

The subsequent process directly depends on the selected recipe. It is necessary to prepare in advance the necessary components and containers in which the conservation will take place.

Camelina recipes in tomato sauce for the winter

There are a lot of options for cooking canned mushrooms. Therefore, when choosing a recipe for saffron milk caps in tomato sauce for the winter, you should rely on your own taste preferences. Below are the most popular cooking methods that will not leave indifferent any lover of mushroom dishes.

A simple recipe for mushrooms in tomato sauce

This is the simplest recipe for saffron milk caps with tomato paste for the winter, in which a ready-made sauce is used. It is recommended to use Krasnodarskiy sauce, the base of which consists of natural tomato paste with spices.

Required Ingredients:

• sorted and peeled mushrooms - 2 kg;
• tomato sauce - 300 ml;
• vegetable oil 100 ml;
• water - 150 ml;
• carrots with onions - 400 g of each component;
• bay leaf - 4 pieces;
• pepper (allspice and black) - 5 peas each.

Before mixing the ingredients, boil the mushrooms. It is enough to cook for 10 minutes, then drain by placing in a colander.

Stages:

1. The mushrooms are placed in a heavy-bottomed saucepan.
2. Sauce diluted with water and oil is also added there.
3. Add chopped carrots with onions.
4. Stir the ingredients thoroughly and add salt and sugar (to taste).
5. Simmer for 30 minutes, then add spices and simmer for another 20 minutes under a closed lid.
6. Open the lid and cook for 10 minutes.

Hot ready-made snack is placed in jars and rolled up. From above they are covered with a blanket and left until they cool completely. There is another simple recipe for canned mushroom with tomato:

Recipe for saffron milk caps in tomato juice for the winter

The presented version of camelina marinated in tomato sauce will definitely appeal to those who like the sour taste of tomatoes as part of the preparation. For preservation, a paste made by ourselves is used.

To make the sauce, you need to peel and grind 1 kg of fresh tomatoes. 20 g of salt and 30-50 g of granulated sugar are added to the composition. You do not need to add other spices to the pasta, as they will be added during the preparation of the main course.

Components for 1 kg of workpiece:

• mushrooms - 0.6 kg;
• vegetable oil - 30-50 ml;
• vinegar to taste;
• bay leaf - 1-2 pieces.

Mushrooms are boiled for 8-10 minutes or stewed with a large amount of water in a pan. The mushrooms should be soft and not bitter.

Stages:

1. Mushrooms are lightly fried in a pan.
2. The mushrooms are poured with tomato dressing and vegetable oil is added.
3. The container is put on low heat and kept until boiling.
4. Vinegar is added to the workpiece, kept on the stove for 3-5 minutes, and removed.

The finished snack is placed in jars. Leave about 1.5 cm from the edge of the neck. The containers are pre-sterilized with steam for 40-60 minutes.

Gingerbreads in tomato sauce with garlic

This option differs from other recipes for cooking mushrooms in tomato. This is due to the fact that mushrooms do not need to be boiled beforehand for a snack. Instead, they are blanched in boiling water.

For the dish you will need:

• mushrooms - 2 kg;
• tomato sauce - 400 ml;
• vinegar - 50 ml;
• garlic - 8 cloves;
• water - 250 ml;
• carnation - 4 inflorescences;
• bay leaf - 3 pieces;
• sugar and salt - add to taste.

First of all, you need to prepare the mushrooms. They are placed in a colander in small portions and dipped in boiling water for 3-5 minutes. Then it is allowed to drain and placed in an enamel container.

Next, you should prepare the tomato filling. To do this, the paste is diluted with water, salt and sugar are poured into it.

Cooking process:

1. Mushrooms are poured with tomato sauce.
2. The mixture is boiled for 20 minutes over low heat.
3. All spices, garlic are added to the composition.
4. The dish is stewed for another 30 minutes, stirring systematically.

The finished snack is distributed among the banks and rolled up. Leave the conservation at room temperature until it cools completely.

Spicy mushrooms in tomato paste

This appetizer will appeal to spicy lovers. The secret to making such mushrooms is to add chili peppers. It is recommended to take a small pod so that the appetizer is not too spicy.

Components used:

• fresh mushrooms - 2 kg;
• paste - 250 ml;
• salt - 1 tbsp. l .;
• water - 100 ml;
• sugar - 1.5 tsp;
• vinegar - 30 ml;
• sunflower oil - 100 ml;
• chili pepper - 1 pod.

Mushrooms are pre-peeled and boiled for 5 minutes. The resulting foam should be removed from the surface. Let them drain, then transfer to a deep saucepan.

Cooking steps:

1. Mushrooms are placed in a saucepan with heated oil.
2. Stew for 30 minutes, add tomato paste with water, salt, sugar.
3. Simmer for 20 minutes.
4. Chopped pepper, vinegar, spices are added to the dish.
5. The appetizer is stewed for 20 minutes, then removed from the stove.

Ready-made mushrooms with tomato sauce are closed in jars and left to cool. Further, they are recommended to be transferred to a dark, cool place.

Recipe for saffron milk caps in tomato and onion

Such a preparation is often used as an independent snack. But it is also great for making mushroom soup or other dishes.

Required Ingredients:

• mushrooms - 2.5 kg;
• vegetable oil - 200 ml;
• water - 100 ml;
• onions - 1 kg;
• tomato sauce - 400 ml;
• vinegar - 20 ml;
• dry paprika - 1 tsp;
• pepper (allspice and black) - 7 peas each;
• salt - added to taste;
• bay leaf - 3 pieces.

Mushrooms are advised to cook chopped, not whole. They are cut into small slices, boiled for 20 minutes. Then they are allowed to drain, and then proceed to the main cooking process.

It includes the following steps:

1. Vegetable oil and water are poured into the bottom of the pan.
2. Mushrooms are placed in a heated container.
3. The mushrooms are stewed for 10 minutes, then poured over them with tomato paste and salt.
4. Stir the components with a spoon.
5. Simmer for another 20 minutes on low heat.
6. Pour spices and onion cut into half rings into the dish.
7. Simmer for 30 minutes, add more salt and sugar, if necessary.
8. Cook for another 15 minutes, then remove from heat.

Ready-made mushrooms in sauce are laid out in pre-prepared glass containers. After rolling the cans, they should be left to cool.

Ryzhiki in tomato sauce with paprika

If you add more paprika to the preparation, you can add unique flavor notes to the dish. In addition, this spice improves the color of the sauce, making it richer and more appetizing.

You will need the following components:

• fresh mushrooms - 3 kg;
• onions - 1.5 kg;
• tomato sauce - 500 ml;
• ground paprika - 2 tablespoons;
• sunflower oil - 200 ml;
• garlic - 5 cloves;
• salt - 1 tbsp. l .;
• vinegar - 3 tbsp. l .;
• allspice - 6-8 pcs.

It is not necessary to boil beforehand in this recipe. Short-term cooking is recommended only to remove the bitterness.

Cooking steps:

1. Pour oil into the pan, wait until it heats up.
2. Pre-prepared mushrooms are placed inside.
3. Fry for 20 minutes, add chopped onions.
4. The ingredients are fried for another 30 minutes, stirring regularly.
5. Spices are added (except for paprika and vinegar).
6. The mixture is cooked for 1 hour over low heat.
7. 10 minutes before the end of the heat treatment, add paprika and vinegar.
8. Stir the ingredients well, cook for 10 minutes.

Just like other preparations, mushrooms with tomato sauce and paprika should be closed in jars. Steam sterilization of containers is required beforehand.

Terms and conditions of storage

It is recommended to store the finished preservation in the cellar or pantry. The recommended temperature is up to +10. At this temperature, the workpieces do not deteriorate for up to two years. You can also store canned food in the refrigerator. The average shelf life of mushroom dishes is 1 year.

Conclusion

To cook mushrooms in tomato sauce, you can use one of the suggested recipes. Tomato blanks are one of the best ways to preserve mushrooms for the winter. In addition, the described recipes are simple, so absolutely everyone can make delicious preservation.

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