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Billet from mushrooms in tomato sauce. Ryzhiks in tomato fill: Recipes of delicious dishes

Chanterelles are some of the most delicious mushrooms, spoil which is difficult. There are many recipes for their preparation, including canning, for which various ingredients can be used. Canned mushroomsUndoubtedly tasty in any performance. In order to make sure you can consider simple and delicious recipesThanks to which in winter it will be possible to enjoy your favorite conservation.

Chanterelles in acetic marinade: a simple recipe in banks

Canning foxes in this way is one of the easiest. This is connected with a small set of products that need to be prepared, and time spent on work.

To make mushrooms in acetic marinade, the following ingredients will be needed:

  • 2 kilograms of mushrooms;
  • 1500 milliliters of water;
  • 50 grams of salt;
  • 100 grams of sugar;
  • 40 milliliters 70% acetic essence;
  • 25 grams of fragrant pepper (polka dot);
  • 10 grams of carnations.

Step-by-step cooking Mushrooms in acetic marinade:

  1. The required volume of mushrooms will be cleaned. For this purpose, they are placed in water. In order for mushrooms to be easy to clean, in the water in which they are clumsy, you can add several grams citric acid and salt (no more than 10 grams). After this procedure, clean the chanterelles will be much easier, and the process of their boiling will decrease.
  2. Purified mushrooms are cut. Cutting should be average. If the mushrooms are too small, then they are recommended to leave them.
  3. The main ingredient is placed in the container, poured with water, is brought to a boil and cooked on a small fire. Mushrooms will be prepared when they fall on the bottom of the tank.
  4. Finished mushrooms must be removed from the water in which they were cooked, rinse, put in a colander and give time to run out of excess water. At this time you can cook brine. It will consist of the water in which chanterelles, salt, sugar, cloves and peppers were bunned. This mixture is placed on fire, it is brought to a boil.
  5. Mushrooms are placed in brine and coherent for 6 minutes. Then it is diluted with acetic essence, everything continues to boil another 5 minutes. The billet is removed from the fire.
  6. Mushrooms are declined to banks that have passed preliminary sterilization, rolled out.

Mushrooms prepared at home in this way can be used in a month.

In Tomat

Madly tasty and original solution to canning mushrooms for the winter. Such preservation will certainly be assessed.

In order to make mushrooms in tomato sauce, required:

  • 2.5 kilograms of chanterelles;
  • 1-1.5 kilogram of Luke;
  • 400 milliliters of tomato paste;
  • vegetable oil;
  • salt in the amount of 4 teaspoons;
  • ground pepper I. dried garlic - on a teaspoon;
  • lavar leaf - 3 things;
  • 2-2.5 tablespoons of vinegar.

The process of canning mushrooms:

  1. Mushrooms need to be cleaned, rinse and boil. Onions are also cleansed, chopping by half rings and fry on vegetable oil.
  2. In the roasted onions are placed boiled and sliced \u200b\u200bmushrooms. The ingredients are roasted for 5 minutes. Salt and spices are added to vegetables, as well as tomato sauce. Mushrooms must be merged for 60-90 minutes.
  3. 15 minutes before the end of the cooking process, vinegar and bay leaf are added to the mushrooms. After 15 minutes, the fire turns off.
  4. Mushrooms are declined to banks and close.

With lemon

Fassels pickled on this recipe, in the winter will disperse very quickly. If it does not wait, then they can be given a couple of days so that they are blown away and eating.

Need the following ingredients:

  • 500 grams of chanterelles;
  • vinegar (9%) - half of the glass;
  • vegetable oil - 2.5 tablespoons;
  • 5 black pepper peppers;
  • bay sheet - 2 pieces;
  • 2 carnations;
  • 1600 milliliters of pure water;
  • to taste salt;
  • lemon juice.

Step-by-step instruction For cooking chanterelles with lemon:

  1. The required amount of mushrooms is thoroughly washed. Small size mushrooms can be used integer, and large - cut.
  2. Prepared mushrooms are poured 1500 milliliters of water and go on fire. After the water boils, it should be added to it, lemon juice (from 1 lemon). Peel 15 minutes.
  3. While mushrooms cope in Lemon, the marinade is preparing. It consists of the remaining part of the water (100 milliliters), vegetable oil, vinegar, spices, salts. Cooking time is 5 minutes.
  4. Wrought mushrooms shifted in marinade and for 10-15 minutes is boiled in it. Then declined by sterilized banks in which it is necessary to pour and brines, close.

Mushrooms marked in this way, you can eat after 3 days,.

Marinated chanterelles without adding vinegar

Despite the fact that during conservation, vinegar is used quite often, it is possible to make a blank for the winter and without its use. The taste of the workpiece will not suffer, on the contrary, it becomes more interesting.

For cooking you need:

  • 1000 grams of mushrooms;
  • citric acid - a little less teaspoon;
  • sugar - 2 tablespoons;
  • salt - incomplete tablespoon;
  • bay leaf - 3 things;
  • 4 carnations;
  • black pepper - 5 peas.

The cooking process is simple and understandable:

  1. Pre-stolen and washed small mushrooms are sent to a slightly salted soda and boil at least 20 minutes. After which is washed cold water. Wash the already boiled mushrooms should be so that they are crispy.
  2. While excess water flows with mushrooms, brine is preparing. For its preparation of 0.6-0.7 liters of water, into which the salt and sugar are added, they are adjusted to a boil. When water boiled, mushrooms are laid into it, boils for 15 minutes. Lemon acid is added to the brine before it is removed from the fire.
  3. We can serve mushrooms, as in previous recipes: lay them in a sterilized banks, turn over, put on the lid.

After the mushrooms have cooled, they are placed in a cool, dark room.

Canned chanterelles with garlic and onions

Ingredients:

  • 0.4 kilogram fresh mushrooms;
  • 1 Owka head;
  • garlic - 2 medium-sized teeth;
  • half a glass of vinegar;
  • lavar leaf - 4 pieces;
  • pepper fragrant - 4 peas;
  • salt - 1 teaspoon;
  • sugar is no more than 2 teaspoons.

For this and other recipes it is better to use fresh mushroomswhich were collected no more than 24 hours ago.

Cooking process:

  1. Mushrooms need to soak and clean, and then put into the water, add a small amount of salt to it and cook for 25 minutes. Next, the water merges, mushrooms are washed, placed in a colander, so that the excess liquid is gone.
  2. Each garlic teeth is cut in half, the onions must be cut into 4 parts.
  3. In order to prepare a marinade, vinegar connects with 250 milliliters of pure water. It requires add chopped onions, garlic, prepared by spices and boil over 3 minutes.
  4. In banks that have passed sterilization, mushrooms are laid, after which the marinade is poured. After 15-25 minutes, the marinade merges into the container, boils. After that, it can be broken over to banks again, roll them.

Salted chanterelles (video)

The reduced recipes clearly demonstrate how many ways to pick up chanterelles for the winter exists. Of these, you can choose the most delicious option And please our household and friends who will certainly appreciate your culinary abilities. And you, in turn, tell them the secrets and the subtleties of cooking marinated chanterelles for the winter.

. Marinated oils in tomato sauce

Delicious marinated oils at home can be prepared for the winter with a variety of ways.

The proposed option is not quite usual.In it, mushrooms are closed with the addition of tomato paste.

Try making marinated oil mushrooms.

Recipe for the winter is such.

For 1 kg of mushrooms oil:

200 g tomato paste

200 ml of water

50-60 g of vegetable oil

40 ml of vinegar 6%

40-50 g Sakhara

4 laurel sheets

15-20 g Sololi.

How to cook oils for the winter in Tomato:

1. Clean the mushrooms from the films on the hats, worry thoroughly.

2. Small leave whole, large cut into 2-4 parts.

3. Boil in salted water with a small amount of citric acid (per 1 liter of water 20 g of salts and 2 g of citric acid) on a weak heat, stirring and removing foam. Readiness - When the mushrooms are mounted on the bottom.

4. Remove from the fire, fold on the colander and let the water drain.

5. Plaisted mushrooms put 5 minutes in sauce.

For its preparation in hot water Divide tomato paste. Add vegetable oil, water, vinegar, salt and sugar. At the end of the preparation, put a bay leaf.

6. Hot stewed oils decompose on washed with soda cans, cover the boiled covers, put in a saucepan with water heated to 70 ° C, on a silicone rug or rag.

7. Paul-liter cans sterilize for 30 minutes, liter - within 45-50 minutes.

Slide with covers.

For canning with tomato sauce, white mushrooms, boravets, boosions, chanterelles are also suitable for canning.

And even recipes:

Processing oils before conservation

In order for the oil to be not only delicious, but also beautiful, they should be prepared correctly. The main rule to obtain a delicious workpiece is not to grind oils in water before cleaning. It is necessary to clean the mushrooms, then they can be rinsed with cold water and dry.

For conservation, it is best to take young mushrooms from which it is necessary to remove the skin to save the color. Mushrooms with skin with time will darken, mustard can appear. Purified and washed oils are better to preserve immediately - they will save freshness and do not have time to spoil.

Oil in tomato sauce

For the preparation of mushrooms in tomato paste sauce, the following ingredients will be needed:

  • oil - 600 g;
  • tomato paste - 200 g;
  • water - 200 ml;
  • salt - 1 tbsp. l. without a slide;
  • sugar - 2 tbsp. l.

To taste add bay leaf, garlic, vinegar 5%, pepper pepper.

Cooking:

Purified oils extinguish with the addition of a small amount of vegetable oil. While there is a thermal processing of mushrooms, cook sauce. For this, tomato paste is mixed with drinking water and bring to a boil, after which it is to reduce the fire and add chopped garlic, vinegar and all other ingredients, mix thoroughly. As soon as the sauce becomes homogeneous, add oils, mix and remove it from the fire. The resulting mass is distributed to banks and proceed to sterilization. Lithuanian banks should be sterilized in boiling water with temperate fire 1 hour, and half-liter - 40 minutes. After that, the workpiece must be cooled in a cool place.

Tomato sauce will give fungams a special aroma and taste. You can feed oils in tomato sauce with both samples, and without them, pre-decorating a bunch of fresh greenery.

Fried oils with vegetables

Forest mushrooms with vegetables are a good combination, especially in a fried form.

Products for this workpiece:

  • oil, zucchini, tomatoes, small patissions - by shelter;
  • wheat flour - 3 tbsp. l.;
  • tomato Pasta - 150 g;
  • salt and spices to taste.

Cooking:

Washed zucchini cut into circles, and patissons cut in half, cutting vegetables in flour and fry on sunflower or butter. After that, fry tomatoes to a homogeneous mass, having pre-cut them and adding salt to taste. The oil should be blanched, crushed and fry until half-welded, after which it connects all the ingredients in a saucepan by adding spices, and stew on a small fire until complete readiness.

A finite mixture is decomposed on banks and sterilization for 1 h 40 minutes. Banks tightly wait and give them to cool, re-sterilization spend in two days, reducing time to 40 minutes. This will preserve the workpiece to the following mushroom fees. When applying for the table, it is recommended to warm mushrooms with vegetables and decorate with fragrant greens.

Oil in breading for the winter

Fried in breading oil, what can be tastier? A simple conservation recipe for the winter, which will have to taste all the households, and for its preparation they will need an oil in the desired amount, eggs, flour, grated crumbs and salt.

Prepared large, but young oils cut into slices, salting, if desired, pepper and pour into the klyar. To make it cooking, you need to beat the eggs well and gradually introduce into them the right amount of flour, whipping up to a homogeneous mass. Pour mushrooms with the resulting klyar, then go every slicker in breadcrumbs and fry until golden color. Finished oils decompose on banks and begin sterilization. Depending on the package, it follows to boil mushrooms from the 1st to one and a half hours, after which it is tightly tied. On the table to serve in heated form with a garnish and greens.

Changing the ingredients in the recipe, you can get your unique and delicious billets From the oils for the winter. Households and guests will be satisfied.

"Mushrooms in tomato sauce with bow for winter"


Ingredients:
1. Forest mushrooms (boiled) - 3 liters
2. Water or mushroom decoction - 100-150 ml.
3. Vegetable oil - 0.5 liters.
4. Tomato sauce any - 0.5 liters. (if you love fighter, then "sharp" - such as Krasnodar)
5. The onion is 1 kg. (cut into semirings)
6. Pepper fragrant (peas) - 7-10 pcs.
7. Bay leaf - 4-5 pcs.
8. Salt (to taste)
9. Vinegar 9% - 2 tbsp.

Cooking:
1. Mushrooms wash well, clean, large cut and boil in salted water within 60 minutes.
2. Onion Clear and cut into half rings.
3. At the bottom of the tank for extinguishing, pour 100-150 ml. Water or mushroom beam (because in the process of extinguishing the mushrooms can stick to the bottom), add 0.5 liters. vegetable oil.
4. Then lay out boiled mushrooms (mushrooms to measure 3 lithona Bank), Add a bow chopped by semirings, tomato sauce 0.5 liters. And salt to taste, mix everything.
5. Stew mushrooms on medium heat after boiling 45 min. (stirring), 10 minutes before the end of the cooking add 4-5 pcs. Lavra leaf, 7-10 pcs. Peas pepper and 2 tablespoons 9% vinegar, mix.
6. Then, still boiling mushrooms need to be decomposed into sterilized dry jars and roll sterilized covers. Banks flip and wrap up to complete cooling.
7. The recipe is designed for approximately 7-8 half-liter jars.

Step 1: Prepare tomatoes.

First of all, it is necessary to prepare tomatoes. To do this, we include the plate temperature to the highest level, put a small pan on the stove and pour water.


In the meantime she boats, we rinse tomatoes under running water, we put on a cutting board and a sharp knife make a shallow cruciform cuts on each red vegetable.


Next, we lower the tomatoes in boiling water for 1 minute so that the peel with ease separated from the vegetable and shift back to the cutting board.


Then, with the help of a knife, we remove the peel behind the cuts and grind to pieces of arbitrary shape to 3 centimeters. Tomatoes along with juice move to a deep bowl or plate.

Step 2: Cut mushrooms with vegetables.



We purify the onions from the husks, we rinse under cold running water and cut the cube to 1 centimeter on the cutting board. Ground vegetable shift into a separate clean plate.


After the husks, we remove garlic from the cloves, we rinse under running water and put on a cutting board. A sharp knife is very finely cut into pieces of arbitrary shape or use a special garlic. Prepared garlic remove to any convenient capacity.


Now the time of fungi has come, since we have champignons them enough under running water or wipe with a kitchen towel from dirt. It is not worthwhile to rinse them, because they have the property to absorb excess moisture, which will affect the taste of dishes. So, peeled mushrooms lay on a cutting board and cut into large pieces of arbitrary shape. After that we remove them in a plate to Luka.

Step 3: Cooking mushrooms in tomato sauce.



In the pan, we pour some vegetable oil and put on the burner, turn on the plate temperature to the average level. Next to the heated fat lay onions and mushrooms. Fry them during 45 minutes Before the bowl of the bow, while mixing the entire kitchen blade periodically.


Then sprinkle with black pepper, salt and spices. Mix again and fry more 1 minute, after laying tomatoes with juice, crushed garlic and ketchup.


Mix thoroughly and when the liquid starts boiled, we drag the plate temperature to a small level, cover the saucepan with a lid and shops 15 - 20 minutes until complete readiness.

Step 4: Let's give mushrooms in tomato sauce.



Mushrooms in tomato sauce are served hot. As a side dish, it is suitable as pasta of any form and crumbling, buckwheat porridge, boiled or fried potatoes, as well as vegetable puree. Also, such mushrooms can be supplemented with meat or fish. Cook with pleasure!
Bon Appetit!

In this recipe, champignons can be replaced with any other mushrooms according to your taste, as well as use other spicy spices.

Such mushrooms can be prepared not only with bow, but also by other vegetables, such as asparagus or Bulgarian pepper.

In order for the sauce to be more smooth, liquid consistency, after cleaning tomatoes, they should be chopped in a blender to a porridge state.

A snack can be considered universal. Delicious garnish, component different dishes, and even a member in Pizza! All this is a mushroom salad in Tomat. Home billets of such a plan always make out the hostess. Why run to the store, when there is a jar with an appetizing forest delicacy.

To prepare a mushroom salad in tomato, you will need:

  • Boiled mushrooms (anyone that buy or gather) - 3l. The calculation is based on this amount. If the crop is less, respectively reduce the proportion.
  • Tomato sauce (ready or welded) - 0.5l.
  • Onions (preferably juicy "not angry" variety so that the tomato does not care) - 1 kg.
  • Spices: necessarily lavrushka, two types of peas (fragrant, black). It is desirable to participate in the salad of the root of parsley. It has many valuable essential oils, useful trace elements. The fragrance of mushroom salad in tomato with such an ingredient will be more saturated.
  • Sunflower oil - 500ml.

Cooking the mushroom salad in tomato for winter it is possible:

Mushrooms twist and boil in two receptions. It is important. That is, for the first time, when the water boils, it should be merged. Then rinse the mushrooms under the crane. After boating a new portion of water, but already with the addition of spices. At the same time, the amount of fluid must be minimal (the effect of tomorrow in own juice). Lower the mushroom mass in the boiling marinade and boil at least 20 minutes.

- How to check the readiness of the boiled mushrooms? After all, it is possible to use different types Forest gifts.

In order not to digest mushrooms, pour the pulp with a fork. The teeth should be tight, as if with a "light grinding". Then the workpiece will not be porridge.

Tomato sauce is easier to buy ready, but if there are many tomatoes at home, why not cook the tomato yourself?

Reflect 1kg ripe tomatoes. Add salt, seasonings, sugar and garlic to taste. Cook sauce before thickening. When the mass begins to evaporate, add for saturation of the color of 1.5 tbsp. Tomato paste.

Onions Mix the average size rings.

Stir the mushroom mass with tomato sauce, onions, parsley and extinguish at least 40 minutes. Do not forget to stir. Snack can burn! If the mass is nasty, you can add water.

Slightly add salt to taste. Do not participate in participation acute pepper. But do not overdo it. The taste of mushroom salad in tomato should be harmonious.

"It is uncomply tasty" - this is how I want to say about such a mushroom salad in Tomat for the winter. Great idea to use several spoons for cooking classic pizza Italy. Especially for the classical pizza 4 seasons whose recipes can be found on our website.

- 2.5 kg already boiled champignons,
- 1 kg of bow,
- 1 jar of tomato sauce (about 250 ml) or home tomato sauce,
- 3 laurel leafs,
- 2 tbsp. l. vinegar
- 1 tbsp. l. salts
- 1 tbsp. l. Ground Coriander
- Little vegetable oil for frying.




We rinse mushrooms, cleaning them from pollution. You can also remove the top skin with the hats. Cut on the middle pieces, as we did for.





I boil in salted water until ready (about 30 minutes).





In a deep frying pan or a pan, we pour some oil.
Clean the bulbs from the husks and cut them with a small cube.





Fry until golden color.





Then, they pour mushrooms there, after throwing it back on the colander, so that the glasses are excessive fluid. Otherwise, the droplets in hot oil will hiss and splash.





We cook for about 15 minutes, following the onions, nor mushrooms are burned. Solim. Pour tomato sauce. I used homemade tomato sauce.





The resulting mass is brought to a boil and something around one and a half hours.





10 minutes before the expiration of this time, we put laurel leaves, add ground coriander and pour vinegar.





We decide the hot mixture along sterilized jars and ride. To cool the preservation, we leave, banging the blanket for about a day. And then rearrange to the balcony or any other dark cool place.





Tips: Instead of Coriander, you can take your favorite spices. Either use fresh garlic, alternating it with a press in mince.
For the same recipe you can cook any other types of fungi.
Vinegar take nine percentage. And if you want to give spicy notes, then drip instead of a dining room apple. This fragrance is very interesting combined with tomato notes.
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