All ingenious is simple!
That is how you can describe the dish "mushrooms with tomatoes."
Minimum effort and cost, and you get a delicious snack that is suitable for both dinner and festive table.
Tomatoes and mushrooms perfectly complement each other, and in combination with other products you can get a tasty and satisfying dish.
Mushrooms with Tomatoes - Basic Cooking Principles
Mushrooms with tomatoes are cooked in many different ways. They are fried, stewed, cooked salads, main dishes, and even make preparations for the winter.
Mushrooms are fried with onions, then add chopped tomatoes and the remaining ingredients and stew.
You can also stuff tomatoes with mushrooms, or vice versa. This dish is the best fit for the holiday menu.
Recipe 1. Stewed mushrooms with tomatoes
Ingredients
250 g of mushrooms;
salt and dill;
300 grams of tomatoes;
70 g of ghee;
two onions;
250 ml sour cream.
Method of preparation
1. Peel the bulbs, rinse and chop finely with a knife. In a pan melt butter and put chopped onion in it. Fry it to transparency.
2. Clean, wash and slice the mushrooms. In the onion lay out the sliced mushrooms and fry until all the liquid from the mushrooms is evaporated.
3. My tomatoes, wipe them and cut into slices. Add them to the mushrooms, mix and pour sour cream. Stew mushrooms with tomatoes until they are soft. Sprinkle with chopped greens before serving.
Recipe 2. Fried Mushrooms with Tomatoes
Ingredients
2 tomatoes;
2 garlic cloves;
on a pinch of pepper and salt;
100 g of mushrooms;
60 ml of vegetable oil.
Method of preparation
1. Peel the garlic and chop it with a knife, finely-finely.
2. Heat the oil in a frying pan and place the garlic in it. Fry it on low heat, quite a bit, making sure that it does not burn. 3. Wash the washed tomatoes with a paper towel and cut into slices.
4. Clean, wash and dry the mushrooms. Cut into fairly thick slices.
5. Tomatoes and mushrooms are sent to the pan with garlic. Salt, pepper, add chopped greens and fry until the mushrooms are ready.
Recipe 3. Mushrooms with Tomatoes
Ingredients
1 kg of fresh mushrooms;
salt and parsley;
onions - 300 g;
250 ml of vegetable oil;
kilogram of tomatoes;
flour - 15 g.
Method of preparation
1. Heat half of the oil in a skillet, and spread the sliced onion in thin slices. Pour in a little salted boiling water, and cook, closing the lid, until soft.
2. Clean and wash your mushrooms. Cut them into chunks. My tomatoes, wipe and grind as well as mushrooms. Mushrooms and tomatoes lay out onions and stew until tender.
3. Dilute flour in water. Pour this mixture into a saucepan, stir and cook over low heat until the sauce boils. Salt, sprinkle with chopped herbs and pour in the remaining oil. Tomim on fire for a few minutes.
Recipe 4. White mushrooms with tomatoes
Ingredients
half a kilo of white mushrooms;
75 g grated cheese;
3 tomatoes;
pepper, salt and parsley;
70 ml of vegetable oil;
breadcrumbs - 6 g;
150 g onions;
25 grams of garlic.
Method of preparation
1. Separate the caps from the legs. Cut the flesh out of the middle part of the caps. Chop it with the legs.
2. Heat the oil in a skillet, and add the chopped mushrooms. Peel the onions and cut them with feathers. Add to mushrooms. Add crushed garlic here. Stir, salt and season with breadcrumbs and pepper.
3. Fry the mushroom caps separately. Wash, clean and slice the tomatoes.
4. Fill caps with onion-mushroom stuffing. Put tomato mugs in a frying pan, put stuffed hats on them. Sprinkle with grated cheese. Bake in the oven, until a delicious crust appears on top.
Recipe 5. Baked mushrooms with tomatoes
Ingredients
600 g fresh mushrooms;
salt;
half a kilo of tomatoes;
80 g margarine;
onions - 100 g;
50 grams of cheese.
a third cup of sour cream.
Method of preparation
1. Clean and wash the mushrooms. Boil them until ready. Fold in a colander, let the mushroom broth drain, and cut into small chunks. Melt margarine in a skillet and fry mushrooms in it.
2. Clean the onions, rinse and cut into circles. Also grind the washed and wiped tomatoes.
3. Fry onions and tomatoes in a separate saucepan.
4. We spread mushrooms on the bottom of the refractory mold in an even layer. On them lay out mugs of tomatoes and onions. Whip sour cream with salt, and pour mushrooms and vegetables with this mixture. Sprinkle top with grated cheese and bake until cooked in the oven, at moderate temperature.
Recipe 6. Mushrooms with Tomatoes and Garlic Butter
Ingredients
450 g of champignons;
5 basil leaves;
80 g of mozzarella;
sea salt;
100 g cherry tomatoes.
Garlic oil
two garlic cloves;
Art. l parsley;
70 g butter.
Balsamic Sauce
50 g brown sugar;
50 ml of balsamic vinegar.
Method of preparation
1. Heat oven to 230C. We clean the mushrooms and separate the legs. We melt the butter, put the crushed garlic and chopped parsley in it. Using a silicone brush, mix the mushroom cap outside with a mixture and spread it with a greased side onto a baking sheet, pre-covering it with parchment.
2. Cut the mozzarella and tomatoes into slices, put them on a plate and mix. Fill each hat with this mixture and put it in the oven. We bake until the cheese has melted and an appetizing crust appears on the surface. Thin ribbons chop basil leaves.
3. Balsamic vinegar mixed with brown sugar in a small saucepan. Bring to a boil over high heat. Then we twist the fire to the weakest, and boil for another eight minutes until thick. Sprinkle with sea salt and chopped basil before serving.
Recipe 7. Salad with mushrooms and tomatoes
Ingredients
a tomato;
salt and freshly ground pepper;
350 g of champignons;
5 g Dijon mustard;
120 ml of olive oil;
Garlic clove;
10 sprigs of parsley;
50 ml of red wine vinegar.
Method of preparation
1. Separate the caps from the mushrooms from the legs, clean, rinse and dry. Caps cut into chunks. Wash the tomato, remove the seeds and cut the flesh into thin bars. Mix with mushrooms, salt, and season with pepper.
2. Transfer the mushroom mixture to a colander. Soak for about 20 minutes, stirring regularly to drain all excess moisture.
3. Grind the peeled garlic clove with a knife, put it into a deep bowl. Add olive oil, wine vinegar to it, and add Dijon mustard. Mix well.
4. Mushrooms with tomatoes put in a salad bowl, pour dressing and mix. Sprinkle with chopped parsley and place in the fridge for an hour.
Recipe 8. Mushrooms with cherry tomatoes, stewed with bacon in sour cream
Ingredients
half a kilogram of white frozen mushrooms;
sea salt;
yellow cherry tomatoes;
150 ml of dry white wine;
white onions;
4 cloves of garlic;
200 g of bacon;
60 ml of olive oil;
500 ml sour cream.
Method of preparation
1. Heat the olive oil in a skillet. We put in it finely chopped garlic, peeled and feathered onions and bacon slices. Fry until transparent onions.
2. Thaw the mushrooms, put them in a saucepan and add some water. Stew on low heat for half an hour.
3. Cherry rinsed, wiped with a paper towel and cut in half. We spread to the mushrooms, and simmer another ten minutes.
4. Pour in wine and sour cream, mix until smooth and cook for 10 minutes. Serve with a side dish of boiled potatoes.
Recipe 9. Mushroom Soup with Tomatoes
Ingredients
mushroom broth;
a tomato;
three potatoes;
greens and lean oil;
vermicelli - handful; salt, spices and black pepper;
half an onion;
any mushrooms;
carrot.
Method of preparation
1. Clean the potatoes, cut them into large pieces, put them in a saucepan, pour in water and cook until soft.
2. Carrots and onions clean, wash and chop small pieces. Mushrooms are washed, dried and crumbled with slices. Heat oil in a pan, spread the sliced vegetables and mushrooms and fry until golden brown. Add the chopped tomato, and simmer for another five minutes over low heat. Salt and sprinkle with spices and pepper.
3. Pour a handful of noodles into the pan with the prepared potatoes, add the roast and chopped greens, mix, wait for the soup to boil, and turn off the fire. Insist the soup under the lid for 20 minutes. Served with toast of black bread, smeared with garlic butter.
Recipe 10. Mushrooms with tomatoes, stewed in sour cream
Ingredients
600 g of mushrooms;
15 g of dill;
kitchen salt;
450 grams of tomatoes;
defatted sour cream - 100 g;
250 g of onion;
250 ml of water;
60 g butter;
15 g flour.
Method of preparation
1. Clean, rinse, and slice the mushrooms. Fry in a well-heated oil. After all the liquid has evaporated, add the finely chopped onion and continue cooking until it is transparent. Sprinkle with flour, stir and pour in water. Add sour cream, salt and simmer on low heat for 15 minutes.
2. Cut the washed tomatoes into circles, put them into the mushrooms and continue to simmer until tender.
3. Put the stewed mushrooms in a wide dish, sprinkle with chopped dill and serve with potato garnish.
Recipe 11. Mushrooms with tomatoes, rice in sour cream sauce
Ingredients
rice - 125 g;
fleshy tomatoes - 300 g;
rast. oil - 70 ml;
fresh champignons - 250 g;
carrot;
onions - 150 g;
turmeric - pinch;
garlic - 2 teeth.
Sauce
balsamic vinegar - 10 ml;
thick sour cream - 50 ml;
soy sauce - 10 ml; chopped greens - 30 g
Method of preparation
1. We will cook on two pans. In one heat 25 ml of oil, and fry in it until transparent rice. Sweep it up with turmeric. Peel the garlic and cut it as small as possible with a knife. Carrots are like Korean salad. Put the vegetables in rice, salt and boil water. Cook rice with vegetables until tender. If necessary, add water.
2. Take a second frying pan more. Heat the same amount of oil in it, and fry the onion, chopped into thin plates, until soft. Then add mushrooms that have been peeled and sliced, season with salt, mix, and continue frying until the liquid has evaporated and the mushrooms are covered with a golden crust.
3. Wash the tomatoes, rip them off with a disposable towel and cut them into quarters, remove with liquid and seeds with a teaspoon, and chop the flesh with noodles. Put the tomatoes in the mushrooms, here we add rice with vegetables and mix.
4. Combine the sour cream with the rest of the sauce ingredients and whisk slightly with a whisk. Sauce pour mushrooms with rice, mix, then on the stove for a couple of minutes and serve.
Recipe 12. Mushrooms with tomatoes and zucchini for the winter
Ingredients
3 kg of zucchini;
40 g of salt;
1 kg of fresh mushrooms;
a pinch of ground pepper;
kg of tomatoes;
100 g of flour;
2 bunches of urop and parsley;
60 g butter;
200 grams of lean oil.
Method of preparation
1. For salad, we take only young zucchini. Wash them, peel and cut into circles. Fold them in a bowl, salt and mix. Bread each circle in flour and fry in hot oil on both sides. Ready zucchini stacked in a cauldron.
2. Wash the mushrooms, cut off their caps and put everything in the pan. Fill with water, salt and cook for three minutes with a small heat. Then we lay back on the sieve and cool. Thinly cut and spread in a dry pan. Simmer on moderate heat until the liquid has evaporated for about three minutes. Add the butter and fry for a couple of minutes. At the end we add pepper and mix. Put the mushrooms in the cauldron and mix the mushrooms with zucchini. Simmer all together on low heat for about eight minutes. 3. Wash the tomatoes, and cut them into circles, about a centimeter thick. Put them on the pan, where the mushrooms were fried, add oil and fry on both sides. It is necessary to salt and pepper them. We put tomatoes in a cauldron.
4. Wash, dry and finely chop the greens. Pour it to the mushrooms and simmer another five minutes.
5. Put the salad in a prepared glass container, cover with tin lids and sterilize for half an hour. Roll up the banks and cool, covered with a warm rug.
Mushrooms with tomatoes - tips and tricks from chefs
- To cook this dish, you can use fresh, pickled, frozen or salted mushrooms.
- If you are cooking from salted or pickled mushrooms, add some sugar to the dish.
- Mushrooms and tomatoes are perfectly combined with any greens, so feel free to experiment.
- If you do not want the taste of garlic to be in a pronounced dish, fry it whole and then remove.
