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Mushrooms cooked in tomato sauce are an excellent all-round dish that complements meat, fish, vegetables, cereals and pasta. Cooking is simple, without wasting time and without specific culinary skills. The result will surpass all your expectations: the dish perfectly diversifies the everyday table and will certainly please all household members.

How to properly cook mushrooms in tomato sauce and please your homemade with a dish will be described in the proposed step-by-step recipes. Fruit 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 forest 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 cooking 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 tomato sauce;
• 70 ml fume (well-boiled meat broth);
• 50 g butter;
• 3 onion heads;
• 400 g of mushrooms;
• 2 sweet peppers;
• 2 carrots;
• 100 g canned beans in their juice;
• 2 cloves of garlic;
• Parsley;
• Vegetable oil;
• 5 g tarragon;
• 50 g spinach;
• Salt.

After preliminary preparation, cut the mushrooms into slices, peeled carrots, onions, pepper cut into strips, chop the parsley.

Fry all vegetables in butter until tender.

Fry the mushrooms in vegetable oil for 10 minutes, then add the beans without juice and fry for another 5-7 minutes.

Combine the fruit bodies and the rest of the fried ingredients, pour over the sauce and stir.

Introduce the fume, boil on a minimum heat for 20-25 minutes, stirring from time to time with a spoon.

In 5 min. before cooking, add chopped spinach and tarragon leaves, add a little salt.

Add chopped garlic cloves, mix and let stand on the switched off stove for 10 minutes.

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 with meat or fish dishes, spaghetti or boiled potatoes.

• 700 g of mushrooms;
• 500 ml tomato juice;
• 4 onions;
• 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. Clean the fruit bodies, wash and, if required, boil.
2. Cut into strips and fry in half vegetable oil until browned.
3. Peel the onions 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 minimal heat.
6. In 5 min. add Italian herbs until the end of stewing, stir. After the dish has been infused for 10 minutes. serve.

Mushrooms marinated with tomato sauce in a slow cooker

A delicious snack for festive feasts - mushrooms marinated in tomato sauce. If your kitchen has a multicooker, use the kitchen equipment.

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

1. Turn on the multicooker, set the Fry program and set it for 30 minutes.
2. Pour butter, about 1 cm tall, into a bowl, add the onions, cut into quarters.
3. Fry with the lid open for 10 minutes, add the 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 setting, switch to the Soup or Boil program and cook for 60 minutes.
6. In 10 min. before the end of the program, add 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, refrigerate.

Mushroom appetizer marinated for the winter in tomato sauce

An appetizer of mushrooms marinated in tomato sauce for the winter will not last long. Such an original dish, not beaten with 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 tbsp. l. sugar (no slide);
• 7 peas of black and allspice;
• 5 laurel leaves.

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

1. After cleaning, boil the forest fruit bodies for 20-30 minutes. in salted water (champignons do not need to be boiled).
2. Place in a sieve or wire rack, drain, then return to an empty and clean saucepan.
3. Dilute the sauce with water, pour in vegetable oil and pour over the mushrooms.
4. Boil for 10 minutes. over medium heat, add peeled and grated carrots, mix and cook for 10 minutes.
5. Pour in peeled and cut onion rings, add sugar, add salt to taste, mix.
6. Cook over low heat for 40 minutes, add the rest of the spices and simmer the mass over low heat for 15 minutes with the lid open.
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 make a canned mushroom snack in tomato sauce

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

• 2 kg of champignons;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 250 ml tomato paste;
• 100 ml of water;
• Vegetable oil;
• 2 tbsp. l. 9% vinegar;
• 3 cloves and allspice each.

How to properly cook canned mushrooms in tomato sauce?

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

Mushrooms stewed with pork in tomato sauce

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

• 500 g of pork pulp;
• 400 g of champignons;
• 4 onions;
• 1 carrot;
• 100 ml of water;
• 200 ml 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 in half rings.
3. Pork is fried in a pan for 10 minutes, 2 tbsp is poured in. 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. Salted to taste, left to simmer over low heat for another 20-25 minutes.