Mushrooms in tomato sauce for the winter
5 (1 rate)
1
Portions
25 hours
Cooking timeAbout recipe
Today I suggest you make very tasty mushrooms in tomato sauce. It can be an excellent snack or an addition to many dishes. Note! Such a workpiece will perfectly diversify your table in winter. Mushrooms can be put on the table as an independent snack, added to vegetable stew when stewing, or cooked mushroom mixture. It is best to decompose the workpiece into small jars for immediate use.
Purpose: Canning recipes
Recipes by ingredients: -
Required ingredients::
-
Forest mushrooms1 kilogram
-
Tomato paste200 grams
-
Vegetable oil3 tablespoons
-
Water100 milliliters
-
Salt1 tablespoon
-
Sugar2 tablespoons
-
Vinegar 9%2 tablespoons
-
Bay leaf1 pc
-
Black pepper8 pcs
-
Cloves1 pc
-
How to make
-
1. Prepare all the ingredients. Peel the mushrooms, sort them and remove the spoiled and cut.
-
2. Mushrooms cut into slices of medium size. Pour water into a saucepan, salt and bring to a boil. Put the mushrooms in boiling water and cook over medium heat for 30 minutes, put in a sieve after boiling and let the broth drain completely.
-
-
3. Pour vegetable oil into the pan and heat over medium heat. Add the mushrooms and fry for 10 minutes. Add tomato paste to the mushrooms.
-
4. Mix water, salt, sugar and pour into a pan with mushrooms and tomato paste, mix.
-
5. Reduce the heat to a minimum and simmer the mushrooms for 40 minutes, be careful not to burn. If necessary, add a little water. Then add spices and simmer for another 7 minutes.
-
-
6. Rinse the jars and lids thoroughly with hot water and soda and rinse. Sterilize jars in any convenient way. After boiling, boil the iron lids, boil for 10 minutes over medium heat.
-
7. Pour vinegar into the mushrooms, stir and immediately put in sterilized jars. Turn the jars upside down and roll them up until completely cooled, then store in a dark, cool place.