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For most mushroom pickers, mushrooms are considered noble mushrooms, as they have a refined taste and pleasant aroma. Having collected several baskets of these fruit bodies, the question always arises about their preparation for the winter. We offer several delicious recipes for cooking mushrooms in tomato. Any pickled mushroom option you choose will turn out to be very appetizing if you follow the step-by-step descriptions attached to each recipe.

Is salting used for cooking saffron milk caps?

Recipes for cooking saffron milk caps in tomato for the winter are original and unique. Crispy mushrooms, fried with onions and drenched in sour tomato sauce, diluted with notes of coriander, garlic and lavrushka. Undoubtedly, this dish will conquer everyone who tries it. Harvesting saffron milk caps in tomato sauce will decorate any festive table, as well as diversify the everyday menu of your family.

It is worth noting that when canning saffron milk caps in tomato, salting is not used, but only the pickling method.

Pickled mushrooms in tomato and coriander

Home-cooked pickled mushrooms in tomato sauce are a delicious and healthy dish for the whole family. The addition of coriander seeds will make the cut into an exquisite delicacy.

• 2 kg of saffron milk caps;
• 4 things. onions;
• 0.5 l tomato sauce;
• 300 ml of vegetable oil;
• 200 ml of 9% vinegar;
• 1.5 tbsp. l. salt;
• 150 g sugar;
• 2 tsp coriander seeds;
• 1 tsp ground black pepper.

The recipe for cooking saffron milk caps in tomato is described below in stages.

After preliminary cleaning, the mushrooms are washed and filled with water.

Bring to a boil and boil for 10 minutes over medium heat.

Strain it, put it in a colander, and send it back to the pan.

Add diced onion, salt, sugar, pepper and coriander there.

Pour in tomato sauce, vegetable oil, mix and set to simmer for 60 minutes.

Add vinegar and boil for another 20 minutes, stirring constantly with a wooden spatula.

Put the mushroom mass in sterilized jars, roll up the lids and turn over.

Insulate the top with an old blanket and leave to cool completely.

How to cook mushrooms in tomato for the winter with allspice

The recipe for cooking saffron milk caps for the winter in tomato with the addition of allspice will allow you to taste a surprisingly tasty snack in a few hours. This homemade product can be used as a side dish, an additional ingredient in salads and even pizza toppings. In addition, she will always help out the hostess when guests appear on the doorstep.

• 3 kg of saffron milk caps;
• 0.5 l tomato sauce;
• 1 kg of onions;
• 20 pcs. allspice peas;
• 5 pieces. bay leaf;
• 400 ml of vegetable oil;
• 2 tbsp. l. Sahara;
• Salt to taste.

How to properly marinate mushrooms in a tomato can be found in the following step-by-step description.

1. Peel the mushrooms, cut off the tips of the legs and rinse.
2. Add to boiling water and simmer for 5 minutes over low heat, drain and refill with new water, which should be a little.
3. Bring to a boil and add all the spices, boil for 20 minutes.
4. Add the onion, cut into half rings, vegetable oil and tomato sauce.
5. Cook over low heat with constant stirring for 40 minutes. If there is not enough salt, then add salt to taste.
6. Put the mass in sterilized jars, cover with lids and put in hot water.
7. Sterilize for 20 minutes over low heat, remove and roll up.
8. Turn over, wrap with a blanket, leave to cool, and then take out to a cool and dark room.

How to pickle mushrooms in tomato with cloves

Marinating saffron milk caps for the winter in tomatoes with the addition of cloves is a fairly simple recipe that can be safely prepared at home.This will be a special delicacy for your family members, as it can serve as an independent dish.

• 3 kg of saffron milk caps;
• 1.2 kg of onions;
• 300 g tomato paste;
• 1 tbsp. water;
• 200 ml of vegetable oil;
• 1 tbsp. l. salt;
• 10 inflorescences of a carnation;
• ½ tsp ground black pepper;
• ½ tsp dry ground garlic;
• 3 tbsp. l. vinegar 9%.

Step-by-step instructions will tell you how to properly cook mushrooms for the winter in a tomato.

1. The mushrooms are cleaned, washed and boiled in salted water for 15 minutes.
2. Distribute on a wire rack and leave to drain completely.
3. Cut the onion into quarters and fry in vegetable oil until golden brown.
4. Add boiled mushrooms and continue to fry for 30 minutes over low heat.
5. Add salt, ground pepper and dry garlic, mix.
6. Pour tomato paste, diluted with water, and cloves, simmer over low heat for 40 minutes.
7. Pour in vinegar and continue to simmer for another 40 minutes.
8. Distribute in sterilized jars and set to sterilize for 20 minutes.
9. Roll up the lids, turn over, and leave to cool, covered with a blanket.
10. The cooled jars with mushrooms are sent to a cool room.

How to make mushrooms in tomato sauce with garlic and bay leaf

Gingerbreads cooked with garlic and tomato are an original solution for preserving mushrooms for the winter. Mushroom appetizer will certainly be appreciated by your family and friends.

• 2 kg of saffron milk caps;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 8-10 cloves of garlic;
• 300 ml tomato sauce;
• 50 ml vinegar 9%;
• 200 ml of water;
• 4 things. bay leaf.

Mushrooms in tomato sauce are prepared according to the step-by-step description given below.

1. Boil the peeled mushrooms in salted water for 15 minutes, put in a colander and drain.
2. Cut into small pieces and place in an enamel pot.
3. Pour 200 ml of water, add salt, sugar and tomato sauce.
4. Stir and simmer for 40 minutes over low heat.
5. Pour in vinegar, add bay leaf, add chopped garlic and continue simmering for 40 minutes.
6. Distribute in sterilized jars, close with tight nylon lids and leave to cool.
7. Take it to the cellar or, if it is not there, put it on an insulated balcony in a dark place.

Gingerbreads in tomato and paprika

How to make mushrooms in tomato sauce correctly so that in winter there is an opportunity to feast on your favorite preservation? When preparing the preparation, add sweet ground paprika and see how delicious the dish turns out to be.

• 3 kg of saffron milk caps;
• 1.5 kg of onions;
• 500 ml tomato sauce;
• 200 ml of vegetable oil;
• 2 tsp sweet ground paprika;
• 1 tbsp. l. salt;
• 5 cloves of garlic;
• 5-8 peas of allspice;
• 3 tbsp. l. vinegar 9%.

Ryzhiks cooked in tomato for the winter can be used as a side dish or as an independent dish.

1. Cut the peeled and washed mushrooms into pieces and put in a deep frying pan with heated vegetable oil, fry for 20 minutes.
2. Add the diced onion and sauté the whole mixture over low heat for 30 minutes.
3. Add all the spices from the recipe, except for vinegar and paprika, simmer for 60 minutes, stirring constantly to avoid burning the mass.
4. 10 minutes before the end of cooking, pour in vinegar and add sweet paprika, mix.
5. Arrange in sterilized jars, roll up and leave to cool under an old blanket.
6. Take to a dark, well-ventilated basement and store at a temperature not exceeding + 10 ° С.

Cooking saffron milk caps in tomato and chili

The recipe for cooking camelina mushrooms for the winter in tomato with the addition of chili will appeal to lovers of spicy snacks.

• 2 kg of saffron milk caps;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara;
• 250 ml tomato paste;
• 100 ml of water;
• 30 ml vinegar 9%;
• 100 ml of vegetable oil;
• 1 chilli pod;
• 3 pcs. bay leaf.

1. We clean the mushrooms and cut off the tips of the legs, fill with water and boil for 15 minutes, constantly removing the foam from the surface.
2. Put in a colander, rinse and leave to drain.
3. Cut into pieces and put in a deep thick-walled saucepan with heated vegetable oil.
4. Simmer for 30 minutes, add salt, sugar, add tomato paste and water, continue to simmer for 20 minutes.
5. Add the diced chili peppers, bay leaves and vinegar and mix. We continue to simmer for another 20 minutes.
6. We spread the mushroom mass into sterilized jars and set to sterilize in hot water for 30 minutes.
7. Roll up the lids, turn over and cover with an old blanket on top.
8. Leave to cool completely, and then take it out to a cool and dark basement.

It is worth noting that all the proposed recipes for cooking saffron milk caps in tomato are very tasty and aromatic. In addition, they can be eaten immediately after cooling, and also used as a filling for dough products.