Mushroom mushrooms in tomato sauce for the winter: recipes for marinating mushrooms with the addition of tomato

The unique aroma and amazing taste of saffron milk caps have always attracted lovers of gourmet dishes. These mushrooms are subjected to any cooking process: salting, frying, pickling and freezing. Especially appreciated among gourmets are saffron milk caps cooked in tomato sauce for the winter. According to many chefs, this is the most delicious appetizer that can become a real decoration for the holiday table. We offer 4 step-by-step recipes for preparing saffron milk caps for the winter in tomato sauce. However, the pickling process also includes the primary processing of mushrooms.

The saffron milk caps are sorted out, removing damaged ones, and the lower part of the legs is cut off.
Pour into cold water and mix with hands for 3-5 minutes.
Place the mushrooms in a colander and rinse under running water.
Next, begin the boiling and marinating process.

Recipe for making saffron milk caps in Krasnodar tomato sauce

The recipe for making saffron milk caps in Krasnodar tomato sauce is completely simple, and besides, the preparation does not need to be sterilized. Therefore, using this marinating option, you will have a delicious mushroom salad.

2 kg of mushrooms;
300 ml Krasnodar sauce;
100 ml vegetable oil;
400 g of carrots and onions;
150 ml water;
4 things. bay leaf;
5 peas each of allspice and black pepper;
Salt and sugar - to taste.

After preliminary cleaning, the saffron milk caps should be boiled in salted water for 10 minutes.
Place in a colander, rinse with cold water, drain and return to the pan.
Dilute the sauce with water and vegetable oil, pour into the mushrooms.
Add thinly sliced onion and coarsely grated carrots.
Stir, add salt and sugar, simmer for 30 minutes over low heat.
Add all the spices and leave the pan to simmer with the lid closed for 20 minutes, stirring constantly.
Open the lid a little and continue to simmer the mushroom mixture for another 10 minutes.
Distribute into sterilized jars and close with tight nylon lids.
Insulate the top with an old blanket and leave until completely cooled.
Place in a cool, dark place and store for no more than 12 months at temperatures up to +12°C.

Ryzhiki in tomato sauce with garlic

You will certainly appreciate the following recipe for saffron milk caps marinated in tomato sauce. This method does not involve boiling mushrooms, but blanching.

2 kg of mushrooms;
400 ml tomato sauce;
50 ml vinegar 9%;
3 pcs. bay leaf;
8 cloves of garlic;
1 tbsp. water;
Salt and sugar - to taste;
4 clove inflorescences.

It is better to make saffron mushrooms cooked in tomato sauce according to the step-by-step instructions described below.

Pre-cleaned and washed mushrooms are placed in small portions in a colander and blanched for 3-5 minutes in boiling water.

Allow excess liquid to drain and place in an enamel pan.

Heat the water specified in the recipe and dilute the tomato paste.

Add salt and sugar to taste, mix and simmer over low heat for 20 minutes.

Add all the spices, including vinegar, and cook again for 30 minutes, stirring to prevent burning.

Distribute the mushrooms into sterilized jars, add marinade to the very top and roll up.

Turn it upside down, cover it with a blanket and leave it to cool.

They take it to the basement or, if there is none, leave it for storage in the refrigerator.

How to cook saffron milk caps in tomato

To prepare saffron milk caps with tomato paste, you should consider several rules. It is necessary to competently approach the issue of choosing ingredients for future preparation. It is recommended to prepare the preserved food in a sauce made from fresh mushrooms. Frozen or pickled saffron milk caps can be used for this dish, but the taste will be very different from fresh mushrooms.

Mushrooms must be carefully sorted, removing spoiled and damaged specimens. For canning, it is recommended to take saffron milk caps of the same size so that they are better distributed in the jar along with the sauce.

Pour cold water over the mushrooms and stir with your hands for 3-5 minutes. This allows you to remove soil residues and other contaminants from the surface of the legs and caps. Next, the mushrooms are transferred to a colander, where they are washed under running water.

Important! You need to make sure that there is no sticky mucus left on the surface of the caps. It can affect the taste and reduce the shelf life of the products.

The subsequent process directly depends on the selected recipe. You should prepare in advance the necessary components and containers in which preservation will take place.

Ryzhiki marinated for the winter in tomato sauce with onions

Pickled saffron milk caps, cooked in tomato sauce with the addition of onions, always turn out tasty and appetizing.

The preparation can be used as an independent dish or cooked from it tomato-mushroom soup.

2.5 kg of mushrooms;
100 ml water;
200 ml vegetable oil;
1 kg of onions;
400 ml tomato sauce;
2 tbsp. l. vinegar 9%;
Salt - to taste;
3 pcs. bay leaf;
1 tsp. paprika;
7 peas each of allspice and black pepper.

You can learn how to properly marinate saffron milk caps in tomato sauce from the step-by-step description of the recipe.

Cut the peeled and washed fruiting bodies into slices and boil in water for 20 minutes.
Place in a colander and leave to drain for 15 minutes.
Pour water and vegetable oil into the bottom of an enamel pan, heat it and add the mushrooms.
Simmer for 10 minutes, add tomato sauce and salt, stir.
Continue to simmer for 20 minutes over low heat and add paprika along with peppercorns and onion cut into thin half rings.
Simmer for 30 minutes, add bay leaf, if there is not enough salt, add more salt. If you like a sweeter sauce, you can add 1 tbsp. l. Sahara.
Stirring continuously, continue to simmer over low heat for 15 minutes.
Take out the bay leaf and throw it away, add vinegar, mix and simmer for 5 minutes.
Carefully distribute the boiling pickled saffron milk caps into sterilized jars and roll them up.
We turn it over and insulate it, leaving it to cool in this position.
We take it to a cool basement or put it in the refrigerator.

Saffron milk caps in tomatoes: recipes for preparing mushrooms for the winter by marinating at home

Encyclopedia "Mushroom-Info"ProcessingMushrooms for the winterMushrooms in tomatoes for the winter: homemade recipes

For most mushroom pickers, saffron milk caps are considered noble mushrooms, as they have a refined taste and pleasant aroma. Having collected several baskets of these fruiting bodies, the question of storing them for the winter always arises.

We offer several delicious recipes for cooking saffron milk caps in tomatoes. Any version of pickled mushrooms you choose will turn out very appetizing if you follow the step-by-step descriptions attached to each recipe.

Is pickling used to prepare saffron milk caps in tomatoes?

Recipes for cooking saffron milk caps in tomatoes for the winter are original and unique.

Crispy mushrooms fried with onions and drenched in a sour tomato sauce, diluted with notes of coriander, garlic and bay leaf. This dish will certainly conquer everyone who tries it.

A preparation of saffron milk caps in tomato sauce will decorate any holiday table, and will also diversify your family’s daily menu.

It is worth noting that when canning saffron milk caps in tomatoes, no salting is used, but only the pickling method.

Marinated saffron milk caps in tomato and coriander

Homemade marinated saffron milk caps in tomatoes are an appetizing and healthy dish for the whole family. Adding coriander seeds will make the preparation an exquisite delicacy.

2 kg of saffron milk caps;
4 things. onions;
0.5 liters of tomato sauce;
300 ml vegetable oil;
200 ml 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 tomatoes is described below step by step.

After preliminary cleaning, the saffron milk caps are washed and filled with water.

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

Strain, put in a colander, and put back into the pan.

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

Pour in tomato sauce and vegetable oil, mix and cook over low heat for 60 minutes.

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

Place the mushroom mass into sterilized jars, roll up the lids and turn over.

The top is insulated with an old blanket and left until it cools completely.

How to cook saffron milk caps in tomatoes for the winter with allspice

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

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

You can learn how to properly marinate saffron milk caps in tomatoes from the following step-by-step description.

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

How to pickle saffron milk caps in tomatoes with cloves

Marinating saffron milk caps for the winter in tomatoes with the addition of cloves is a fairly simple recipe that can be easily 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 vegetable oil;
1 tbsp. l. salt;
10 clove inflorescences;
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 prepare saffron milk caps for the winter in tomatoes.

The mushrooms are cleaned, washed and boiled in salted water for 15 minutes.
Spread onto a wire rack and leave to drain completely.
The onion is cut into quarters and fried in vegetable oil until golden brown.
Add boiled saffron milk caps and continue frying for 30 minutes over low heat.
Add salt, ground pepper and dry garlic and mix.
Pour in tomato paste diluted with water and cloves, simmer over low heat for 40 minutes.
Pour in vinegar and continue to simmer for another 40 minutes.
Distribute into sterilized jars and set to sterilize for 20 minutes.
Roll up the lids, turn over, and leave to cool, covered with a blanket.
Cooled jars of mushrooms are sent to a cool room.

How to make saffron milk mushrooms in tomato with garlic and bay leaf

Ryzhiki cooked with garlic in tomato is an original solution for preserving mushrooms for the winter. This 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 water;
4 things. bay leaf.

Saffron milk mushrooms in tomato are prepared according to the step-by-step description below.

Boil the peeled saffron milk caps in salted water for 15 minutes, place in a colander and let drain.
Cut into small pieces and place in an enamel pan.
Pour 200 ml of water, add salt, sugar and tomato sauce.
Stir and simmer for 40 minutes over low heat.
Pour in vinegar, add bay leaf, add diced garlic and continue to simmer for 40 minutes.
Distribute into sterilized jars, close with tight nylon lids and leave to cool.
Take it to the cellar or, if there is none, put it on an insulated balcony in a dark place.

Saffron milk caps in tomato and paprika

How to properly prepare saffron milk mushrooms in a tomato so that in winter you can enjoy your favorite preserves? When preparing the preparation, add sweet ground paprika and see how tasty the dish turns out.

3 kg of saffron milk caps;
1.5 kg of onions;
500 ml tomato sauce;
200 ml 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%.

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

Cut the peeled and washed saffron milk caps into pieces and place in a deep frying pan with heated vegetable oil, fry for 20 minutes.
Add the diced onion and fry the whole mixture over low heat for 30 minutes.
Add all the spices from the recipe, except vinegar and paprika, simmer for 60 minutes, stirring constantly to avoid burning.
10 minutes before the end of cooking, pour in vinegar and add sweet paprika, stir.
Place in sterilized jars, roll up and leave to cool under an old blanket.
Place in a dark, well-ventilated basement and store at a temperature no higher than +10°C.

Cooking saffron milk caps in tomato and chili pepper

The recipe for cooking saffron mushrooms for the winter in tomatoes 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 water;
30 ml vinegar 9%;
100 ml vegetable oil;
1 chili pepper;
3 pcs. bay leaf.

We clean the mushrooms and cut off the tips of the legs, add water and boil for 15 minutes, constantly skimming the foam from the surface.
Place in a colander, rinse and leave to drain.
Cut into pieces and place in a deep, thick-walled saucepan with heated vegetable oil.
Simmer for 30 minutes, add salt, sugar, add tomato paste and water, continue to simmer for 20 minutes.
Add diced chili peppers, bay leaves and vinegar, stir. Continue simmering for another 20 minutes.
Place the mushroom mass into sterilized jars and set to sterilize in hot water for 30 minutes.
We roll up the lids, turn them over and cover them with an old blanket on top.
Let it cool completely and then take it out to a cool, dark basement.

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

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Source: https://Grib-info.ru/pererabotka/griby-na-zimu/ryzhiki-v-tomate-na-zimu-recepty-domashnix-zagotovok.html

How to marinate saffron milk caps in tomato sauce from fresh tomatoes

Marinated saffron milk caps in tomato sauce for the winter can also be prepared with fresh tomatoes. The taste of the dish will become even more rich, aromatic and tender - a real delicacy!

1 kg of mushrooms;
100 ml vegetable oil;
2 pcs. bay leaf;
7 peas of allspice;
1 kg of fresh tomatoes;
? tsp citric acid;
1 tbsp. l. salt;
2 tbsp. l. Sahara.

You can learn how to marinate saffron milk caps in tomato sauce made from fresh tomatoes from the step-by-step description.

First, prepare the tomato sauce: peel the tomatoes and grind them using a blender.
Add sugar and salt and cook over low heat until desired thickness.
Pre-prepared mushrooms are boiled in water with the addition of citric acid, allowed to drain and placed in an enamel pan.
Pour in vegetable oil and simmer for 15 minutes over low heat.
Add prepared tomato puree and simmer for 30 minutes.
10 minutes before the end, add bay leaf and allspice.
Distribute into sterilized jars and cover with metal lids.
Place in hot water and sterilize for 20 minutes.
They roll it up, insulate it, and after cooling, take it out to a cool basement.