Champignons with tomatoes baked in the oven and fried in a pan: cooking recipes

The variety of delicacies that the culinary workshop offers to a modern person is truly stunning: meat and fish "raisins", exotic mixes of all kinds of fruits and vegetables, as well as exquisite desserts that can surprise even the most fastidious critics.

However, it is worth noting that in most cases, to create such masterpieces, not only certain skills are needed, but also the availability of the appropriate ingredients, which most often "pleasantly" amaze with their price. Despite this, experienced chefs at home easily prepare dishes that become an adornment not only for an everyday family dinner, but also for a festive table - we are talking about mushrooms with tomatoes, which are considered one of the best snacks.

By combining such seemingly simple ingredients, you can prepare many really tasty and satisfying culinary variations. Moreover, if you combine them with other foods - cheese, onions, peppers or minced pork - you get something that your friends and guests have never tasted. However, nutritionists warn that you shouldn't get carried away with such "heavy" delicacies.

It should also be remembered that there are several dozen or even hundreds of recipes for dishes that include mushrooms with tomatoes - these can be stewed, fried, baked or pickled "compositions". By the way, each of these cooking methods has its own characteristics and difficulty of implementation. Therefore, it is necessary to first get acquainted with the simpler options and only then proceed to super-complex "experiments". By the way, quite often unpretentious recipes in their recipe turn out to be much tastier than florid dishes.

Fried and stewed champignons combined with tomatoes

Fried champignons in combination with tomatoes can be served even by a hostess who is just starting her culinary journey.

To make the dish tasty, you must follow these recommendations:

  • firstly, you need to gently brown a pound of fresh, not yet chopped mushrooms in a frying pan;
  • then, after turning off the stove, it is necessary to leave them in a bowl, be sure to cover them with a lid;
  • immediately after that, finely chop 2 small onions and a couple of garlic cloves, and ripe tomatoes - 300 g will be enough - pour boiling water over them to make it easier to peel them off. Also, remember to chop one small bunch of parsley;
  • then the already prepared onions and garlic must be fried in olive oil (the volume is at your own discretion), adding 3-4 tablespoons of vinegar, and when this mixture has boiled down a little, put tomatoes and two bay leaves cut into pieces;
  • the resulting mass should be salt and pepper to taste, mix thoroughly and simmer over low heat for 25-30 minutes;
  • when the sauce is ready, you need to pull out the bay leaf, after which you can pour the mushrooms;
  • only when the dish has cooled down should it be placed in the refrigerator to be proudly served on the table a day later.

Experienced chefs say that making stewed mushrooms with fresh tomatoes is also quite simple: in addition to the key ingredients - mushrooms and tomatoes - you will need about one more tablespoon of flour, two onions and a little parsley. This recipe consists in the fact that in a saucepan - a low saucepan or a frying pan with straight sides - you need to simmer the pre-chopped onion, to which then chopped champignons - 400 g and tomatoes - no more than 3 pieces are added.

All this mixture must be stewed until ready, after which it is poured with flour already diluted in water.When the future dish boils, it must be salted to taste and sprinkled with herbs. After a few minutes of simmering over low heat, the resulting delicacy can be considered ready.

It should be noted that there are a great many ways to stew champignons, since each housewife brings something “of her own” to such an unpretentious recipe.

Delicious champignons with tomatoes and onions

Culinary masters know that truly delicious mushrooms can be easily prepared in as little as half an hour. Of course, this dish will be a great addition to fried potatoes, most salads and, in addition, can be closed for the winter.

  1. First of all, you need to gently chop 2-3 cloves of garlic, and then fry it for 3 minutes in ordinary vegetable oil.
  2. After that, tomatoes cut into small cubes - 400 g and chopped mushrooms - 350-450 g should also be added to the pan.
  3. After mixing the resulting mixture, it is necessary to simmer it in a container under a closed lid for at least 15-20 minutes.
  4. A few minutes before the end of cooking, you need to remember to salt the dish and add spices to it - for example, ground black pepper (everything to your taste).

It should be noted that some housewives prefer to add spice to their culinary masterpieces through the use of sour cream and ghee.

In these cases, champignons with tomatoes are necessarily seasoned with onions and subjected to a stewing procedure:

To begin with, two small onions are peeled and finely chopped, and after that they are fried in already melted butter - it will need 60-70 g - until a transparent shade.

Mushrooms - 250-300 g - chopped into slices and added to the onion: this mixture must be cooked until the liquid released by the mushrooms evaporates.

Tomatoes (no more than 300 g), washed and cut into small pieces, are poured into the same frying pan, after which all the ingredients are poured with 250 ml of sour cream.

In this form, the dish should be stewed until the tomatoes are soft enough.

It should be remembered that experienced chefs recommend: before treating guests with this delicacy, you need to decorate it with herbs - parsley or dill according to personal preference.

But real gourmets, in addition to sour cream and spices, use ingredients such as yellow cherry tomatoes, bacon, olive oil and white wine. Moreover, to create such a culinary masterpiece, you also need to have sea salt and white onions on hand.

  1. To prepare this dish, first of all, heat the already mentioned olive oil in a low saucepan (saucepan) (no more than 60 ml should be used), to which then add 4 heads of chopped garlic, sliced ​​bacon (150-200 g) and one white onion ...
  2. As soon as the onion slices become transparent, chopped champignons - 400-500 g - are poured into the container and stewed for 30 minutes.
  3. After that, cherries cut in half (3 pieces) are added to the mixture, which must be darkened along with other products for another 7-10 minutes.
  4. At the very end, the "secret" ingredients must be added - 150 ml of wine and 200 ml of sour cream. After thoroughly mixing the resulting consistency, you should bring it to readiness within the next 10 minutes.
  5. Experts say that it is best to serve this delicacy with boiled potatoes.

The most satisfying and least expensive option for cooking mushrooms with tomatoes is the one that involves the process of frying these products.

In this case, skilled housewives and true chefs, with the help of a couple of cloves of garlic and a small amount of spices - salt and black pepper to taste - create a dish that becomes the "highlight" of any festive table. First of all, the culinary experts advise to prepare the garlic: it must be peeled, chopped thoroughly and fried in a pan over low heat, making sure that it does not turn into coals.

Only after that the masters cut two small tomatoes and chop 100 g of mushrooms into thick slices. Then these ingredients are poured into a frying pan with garlic, fried and seasoned with spices and chopped herbs.

Champignons with tomatoes and hard cheese, baked in the oven

One of the most popular recipes is the one that involves combining mushrooms not only with tomatoes, but also with cheese. This technology is quite simple and, moreover, differs in that it does not require a lot of time for its implementation.

  1. Firstly, before starting cooking, the mushrooms (500-600 g) are washed out, after which the legs are removed from them. In addition, the product must be salted and sprinkled with black pepper.
  2. Tomatoes small in size (400 g) are cut into cubes, and hard cheese (50 g) is grated on a fine grater.
  3. Only after that are the mushroom caps laid out in a frying pan and fried on both sides over medium heat.
  4. It is necessary to put several layers of grated cheese and tomatoes in the previously separated caps.
  5. All ingredients are sent to the pan, covered with a lid and cooked until the cheese melts.
  6. Finally, you can decorate the dish with chopped herbs or add some mayonnaise.

Despite the huge variety of ways to prepare this delicacy, oven-baked mushrooms with tomatoes often become the "highlight" that crowns the New Year's table.

  1. According to many recipes, the creation of this culinary masterpiece must begin with the fact that the mushrooms (400-500 g) must be washed, peeled and boiled.
  2. After that, they must be put in a colander so that they drain there, and only then cut into small chunks.
  3. Champignons are fried in melted margarine - you need 80 g over low heat, and at the same time in a separate container (stewpan), cut into rings onions (100 g) and grated tomatoes (450-500 g) are prepared.
  4. After that, all the listed ingredients are laid out in layers in a refractory mold and seasoned with sour cream (no more than 80 g), whipped with salt.
  5. At the very end, mushrooms with tomatoes, sprinkled with grated cheese (50-60 g), are sent to the oven and baked until the dish is ready.

Champignon baked in the oven with the addition of mozzarella and tomatoes

It should be noted that in some cases, ingredients such as garlic sauce and basil help to achieve a rich taste and give a dish a special aroma. That is why skillful housewives use such culinary tricks to prepare various variations of their favorite snack for the New Year or another celebration. For example, complementing the dish with such a dairy product as grated hard cheese, they get great mushrooms in the oven with the addition of mozzarella and tomatoes.

  1. To begin with, the oven is preheated to a temperature of at least 230 ° C.
  2. Mushrooms - 500 g - are thoroughly washed and cleaned, after which their legs are removed.
  3. Then a sauce is prepared, with which the mushrooms will be greased later: melted butter (70 g) is mixed with a couple of chopped garlic cloves and finely chopped parsley - one tablespoon of this green will be enough.
  4. This consistency is carefully coated with mushroom caps to make delicious baked champignons with mozzarella and tomatoes, and then spread them on a baking sheet covered with paper in advance.
  5. Cheese (80 g) and tomatoes (no more than 100 g), which must be cut into small slices, are thoroughly mixed. Only after that, the hats are filled with a similar "mix", which are immediately sent to the preheated oven. Note: in this recipe, some housewives use 50 ml of balsamic vinegar to use instead of sauce for a dish.
  6. It should be remembered that until the cheese is completely melted and a golden crust is formed, mushrooms baked with mozzarella and fresh tomatoes cannot be considered ready.Note that the crushed basil leaves, which are sprinkled on top of the dish at the end, guarantee a richer bouquet of aromas.

Cooking methods like this - using cheese, onions, peppers, and meat ingredients - can diversify any daily human diet. Moreover, each housewife will certainly add special taste to her culinary masterpiece due to unusual spices. Thus, stuffed and baked champignons with tomatoes and different types of cheese easily acquire new spicy notes.

Stuffed tomatoes marinated with mushrooms and cheese for the winter: a recipe for canned tomatoes with mushrooms

When it is no longer so easy to find fresh vegetables in stores, experienced chefs enjoy their own pickles. It should be noted that, guided by a fairly simple instruction, which involves performing several stages, you can easily prepare a dish at home with pleasant garlic notes - we are talking about stuffed tomatoes with mushrooms - champignons:

  • first of all, experts recommend carefully cutting off the tops of the selected vegetables (4-6 pieces), and then removing all the pulp from them;
  • after that, it is imperative to drain the juice and get rid of the remaining seeds. The pulp that has been removed must be carefully diced;
  • then melt the butter (10 g) and fry the chopped onion in it, as well as the mushrooms cut into small pieces (100 g) for 3-5 minutes;
  • in addition, you will need 150 g of cheese, which must be grated, and then mixed with onions, one clove of garlic, mushrooms, tomato pulp and mayonnaise (15-20 g);
  • the resulting consistency should be spread over the tomatoes cooked at the very beginning.

It should be noted that among such dishes, the leading positions are still occupied by those that housewives stock up on for the winter - canned mushrooms with tomatoes.

There are several ways you can cook juicy and flavorful pickled mushrooms at the same time. One of the recipes uses spices such as cloves, nutmeg and different types of pepper - black, white and allspice.

  1. Firstly, culinary masters try to close small champignons (350-400 g) in glass jars: if it was not possible to buy small mushrooms, they must be cut.
  2. After that, the key ingredient is boiled in salted water for 20 minutes after boiling. Please note that at this stage, one bay leaf, 10 g of nutmeg, a tablespoon of vinegar, and cloves and the already mentioned types of pepper to taste are added to the liquid.
  3. Before placing the mixture in containers, the vessels must be thoroughly washed and sterilized.
  4. Pickled mushrooms are covered with small tomatoes - cherry tomatoes (60-100 g): after the mushrooms have been cooked, they are placed in containers along with the tomatoes.
  5. The marinade that remained after cooking is brought to a boil again, after which the dish is poured over it and left in this form for about 10 minutes.
  6. After this period of time, the liquid will need to be drained again, boiled again, and only then finally pour the mushrooms with it and roll up.

Experts advise storing canned tomatoes in combination with mushrooms in any cool place (refrigerator, cellar or pantry)

Zucchini cooked with mushrooms and tomatoes

It is curious that for the winter some craftsmen close not just mushroom pickles with tomatoes, but also much more intricate dishes. Thus, culinary specialists try to diversify upcoming family lunches and dinners without using everyone's favorite vegetables. For example, conservation, which includes zucchini, is especially popular among modern housewives.Such dishes, firstly, involve the mandatory use of young zucchini (at least 3 kg), which are usually cut into small circles, and, secondly, their breading in flour.

In addition, delicacies from zucchini cooked with mushrooms and tomatoes require the mandatory removal of mushroom caps (1 kg is needed): moreover, this ingredient is also thoroughly fried in melted butter (60 g). The third stage assumes that tomatoes (1 kg), already cut into circles and fried on both sides, are added to the mixture of courgettes and mushrooms. Only then can you sprinkle the almost finished dish with chopped herbs. It should be noted that then the product will need to be extinguished again, and only then it should be laid out in glass containers and closed with tin lids.

Champignon dishes with cheese, peppers and tomatoes: scrambled eggs and chops

In addition to the fact that champignons with cheese, peppers and tomatoes are the most popular appetizer on the festive table, such combinations can replace most side dishes and meat delicacies. We are talking about very popular dishes - fried potatoes, omelet, stew, beef stroganoff. However, despite their interchangeability, the listed products in most cases are skillfully combined by housewives with each other, thereby delighting gourmets with unusual taste "mixes".

For example, you can easily feed your whole family by preparing scrambled eggs with mushrooms for breakfast or lunch and seasoning it with tomatoes. Moreover, the process of creating a dish itself does not take much time: first of all, you just need to fry finely chopped mushrooms (100 g) in a frying pan along with diced tomatoes (2-3 pieces). After that, you just need to carefully break the eggs (the amount is at your discretion) and cook them for 5 minutes. To make the dish look beautiful, culinary experts advise sprinkling it with finely chopped parsley.

It is also necessary to take into account the fact that such a dish as pork chops combined with tomatoes and mushrooms has earned the title of a truly "royal" delicacy. To prepare it, you will also need ingredients such as a little parmesan - 50 g will be enough and aromatic spices - coriander, pepper and salt.

To create this dish, you will need to follow all the same steps as for ordinary frying chops. With only one difference: already cooked meat (700-800 g) must be transferred to a refractory tray or use a baking sheet, thoroughly pour over the oil that remains after frying, and sprinkle with chopped raw mushrooms (300 g) on ​​top.

Then you should spread a layer of tomatoes (200 g), cut into thin slices, on the mushrooms. To make the dish more appetizing, it is supplemented with grated Parmesan (50 g) and sent to the oven to bake at 200 ° C for no more than half an hour. In addition, some housewives sprinkle the so-called "royal" chops with basil or green onions at the very end.

Fanned meat with mushrooms, garlic and tomato slices

The most difficult and time-consuming preparation is considered to be “fanned meat” or “accordion” - with mushrooms, garlic and tomato slices. To pamper your guests with such a culinary masterpiece, you should consider all the recommendations below:

  1. First, the pork (1 kg) is thoroughly washed and dried with paper towels. Only then it is carefully cut across to create the same "fan effect": it is very important not to make cuts to the very edges. Please note that in this case, the cutting step - that is, what the thickness of the pieces should be - is no more than 2 cm.
  2. Secondly, pork must be marinated with salt and pepper. It is about rubbing the meat diligently on each side and placing it in a bowl, at the bottom of which you will pour lemon juice (1-2 tablespoons).It should be noted that the marinating procedure takes from 30 minutes to one hour.
  3. Thirdly, the process of slicing all the key ingredients involves making cheese (150 g) in thin slices, tomatoes (4 pieces) in small circles, and garlic (a pair of prongs) in almost transparent plates. These products should be placed in cuts made in the meat, and the pork itself should be greased with vegetable oil on top.
  4. Fourthly, the “meat in a fan” is wrapped in several layers of foil - preferably three. The material is firmly pressed against the "accordion" and wrapped tightly to fix all the ingredients inside.
  5. Fifth, the baking procedure involves using an oven preheated to 200 ° C for 60 minutes. After this period of time, the dish is carefully removed, the foil is cut and the pork is returned to the oven for another half hour.
  6. Already prepared meat is carefully removed from the oven and gradually cools down.

Experienced cooks say: in order to cut the "accordion", you must first remove the foil and only then carefully divide the pork into parts according to the cuts that were made at the very beginning. The juice that flows out can be used to make sauces.


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