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Recipes for milk mushrooms in tomato for the winter are relevant for those who want to prepare a delicious appetizer that can be served on the festive table on weekdays. With the correct cooking technology, you can preserve not only the taste of the mushrooms, but also the beneficial properties of the rest of the ingredients in the dish.
It is advisable to store an appetizer of milk mushrooms in a tomato for the winter in glass jars with metal lids.
Features of cooking milk mushrooms in tomato
Young individuals of milk mushrooms are suitable for salting and preserving for the winter, and it is better to get rid of old, spotted and not whole specimens with broken caps. It is not recommended to use wormy milk mushrooms for blanks. The hats must be thoroughly washed with a sponge or a coarse brush. It is customary to put the sorted out pure mushrooms in glass dishes or in oak barrels; enameled containers are also suitable.
What you need to cook milk mushrooms in tomato
Each recipe for milk mushrooms in tomato sauce differs in filling the jars with additional ingredients - vegetables, herbs, spices. Cooks often add the following spices to the curls:
- peppercorns;
- cloves;
- Chile;
- dried laurel;
- dill umbrellas;
- Chile;
- dried herbs.
As additional ingredients, you can choose budget products. Preparations for the winter can be made with vegetables, herbs, legumes. The main secret of the meaty taste of pickled mushrooms is their combination with beans and eggplants. Vegetables that are often put in mushroom canning:
- tomatoes;
- onion;
- horseradish;
- carrot;
- sweet and bitter peppers;
- garlic.
How to cook milk mushrooms in tomato
It is important not to rush and soak the mushrooms in water with high quality. For a white royal milk mushroom, 12-15 hours of soaking is enough for all the bitterness to come out, while you will need to change the water 3-4 times. The squeaky mushroom must be kept in water for at least 4 days and after that it can be pickled. Black milk mushrooms are tasty in winter twists, so it is recommended to soak this variety for salting for at least 3 days.
The twist is harvested in two ways: salting and pickling. Milk mushrooms are fleshy in structure, so they are tastier when salted than in marinade. But pickling is also a very good method, as it makes the curl safe to eat.
How to pickle milk mushrooms in tomato for the winter
The main distinguishing feature of marinating for the winter is the preparation of snacks in glass jars, which are hermetically sealed with lids. General cooking progress:
- For the mushroom spin, make a marinade from water, sugar, salt and tomato paste.
- Boil mushrooms for 30 minutes. Thrown back in a colander. Cut.
- The mushroom slices are distributed in sterile jars. Then add a ready-made marinade to each container, which must be poured to the edges of the cans.
- The cans are rolled up with metal lids.
The process of cooking milk mushrooms in tomato sauce for the winter
How to salt milk mushrooms with tomato paste
This mushroom species is salted in a quick and long way. It is worth finding out what is the peculiarity of these two options for salting:
- Hot salting - boiled mushroom caps and legs are poured with hot brine in a wide saucepan. Oppression is placed on top of the pickles. Thus, the workpieces should stand in a cool, dark place for a week. After this time, the mushrooms are distributed in clean glass jars, rolled up with lids. This method of salting is considered fast.
- Cold salting - in this method, you do not need to cook mushrooms. They are immediately placed in a deep enamel container with layers of salt, garlic, and black pepper. Then they put oppression and insist on salting for a month and a half in a cold room. A ready-made mushroom appetizer in a tomato is laid out in jars.
Recipes for cooking milk mushrooms in tomato
Milk mushrooms in tomato can be served with almost any side dish. Several original cooking methods can be mastered by both an experienced hostess and a beginner in the culinary business.
Milk mushrooms in tomato sauce for the winter
This appetizer recipe is suitable for treating on holidays and weekdays. The output is 5 liters of the finished dish.
You will need:
- cooked milk mushrooms - 2.8 kg;
- onions - 1 kg;
- carrots - 1 kg;
- fresh tomato paste - 600 ml;
- sugar - 200 g;
- vinegar 9% - 240 ml;
- salt - 60 g.
Cooking steps:
- Boiled mushrooms are cut into 3x4 cm cubes.
- Onions and carrots are stewed in vegetable oil.
- Transfer all the ingredients (onions, carrots, mushroom slices) into a deep cauldron.
- Vegetable mix is poured with tomato paste. Stew on low heat for 40 minutes. Vinegar is added 7 minutes before cooking.
- Lay out the finished snack on sterile jars, roll up the lids. Cool the curl at room temperature before transferring it to a cool storage location.
Black milk mushrooms, salted with tomato paste and horseradish for the winter
Salt milk mushrooms in tomato juice in an original way. This appetizer will appeal to gourmets, especially if you choose a variety of black milk mushrooms as the main ingredient.
List of products:
- black milk mushrooms - 1 kg;
- dried dill umbrellas - 6 pieces;
- salt - 50 g;
- cloves - 3-4 pieces;
- bay leaf - 3 pieces;
- tomato paste - 250-300 g;
- black peppercorns - 10 pieces;
- horseradish - 10 leaves;
- garlic - 2-3 cloves.
Cooking option:
- Boil the soaked mushrooms in boiling water for 25 minutes.
- In a hotel saucepan, combine salt, black pepper, tomato paste, laurel, cloves. Pour 200 ml of water. Boil. Add dill umbrellas.
- The bottom of the dishes should be covered with horseradish leaves.
- Boiled mushroom slices must be thrown into a colander. Then place in a deep enamel container, alternating with grated garlic.
- Pour the ready-made tomato marinade and put the oppression. Place a snack in a cool dark room for the winter for 3 days.
- Then distribute the snack among the jars, close with plastic lids. Place in a pantry or cellar for 30 days. After this period of time, you can try black milk mushrooms with tomato for the winter.
Useful Tips
Several recommendations that can preserve the taste of mushroom curl for the winter:
- for pickling and salting, it is advisable to use the royal and black varieties, and the well-known squeaky mushroom often loses its taste and aroma properties;
- it is advisable to cook milk mushrooms immediately after harvest. If it rained before collection, then the term of this product will be reduced to 5-6 hours;
- the optimal storage mode for the twist for the winter is 0- + 6 ° C. If it is warmer, then the twist will be covered with mold, and in the cold the mushrooms will crack.
Conclusion
For those who want to diversify their menu for the cold season, recipes for milk mushrooms in tomato for the winter are ideal. The aromatic mushroom twist is easy to prepare, but the taste is simply excellent.
