Mushroom sauce for the winter

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Mushroom sauce for the winter

Ingredients

Mushrooms (boiled) 1.5KG
Sweet pepper (red) 1.5KG
Tomatoes 1.5KG
Garlic 300 grams
Vegetable oil 300 grams
Salt 2-3 st. l (~ 90gr)
Pepper paste (optional) 1 tbsp. the spoon
Savory dry (optional) 1 teaspoon
Hot pepper (optional) 2 small

Cooking method

  • Twist boiled mushrooms, raw tomatoes, raw peppers in a meat grinder. Add vegetable oil and salt and simmer. After 30 minutes add chopped garlic and simmer for another 10 minutes. Transfer to sterile jars and sterilize (I have 2 minutes in the microwave), roll up, wrap.
  • I weighed the salt and pulled 3 heaped tablespoons 90 grams, I recommend adding 2 spoons first, and then to taste.
  • Tomatoes are better for tomato varieties, fleshy. Delicious. For lovers of difficult paths, you can peel tomatoes and peppers. Bake the pepper, then remove the skin. Scald the tomatoes and also remove the skin.
  • For spicy lovers, you can add pepper paste. I added a heaping tablespoon to the sauce. And I also added hot peppers 2 pods and savory, I really wanted to.
  • I recommend using coated dishes (tefal) for stewing, yet the mushrooms stick. A full portion I fit into a tefal saucepan of the XL-6 liters. You can stew in Shteba on the simmering mode 120 degrees, the time is according to the recipe.
  • Mushroom sauce for the winter
  • Mushroom sauce for the winter
  • Mushroom sauce for the winter
  • Mushroom sauce for the winter
  • Mushroom sauce for the winter
  • Mushroom sauce for the winter
  • Mushroom sauce for the winter

The dish is designed for

6 liters

Time for preparing:

2 hours

Cooking program:

Stove, multicooker

Note

They treated me to a delicious dish called: "Mushroom caviar", very tasty and unusual for mushroom caviar. And yet it is a sauce, which is why such a name. I didn’t find such a recipe on the site, maybe I missed it. I recommend trying to all lovers of picking and eating mushrooms. Any mushrooms are suitable for the recipe, but very tasty with porcini mushrooms and butter.
Slightly changed the amount of garlic and oil. Original oil 500 gr. when I cooked for the first time I only had 300 grams, it seemed sufficient. And the garlic, there was also 500 grams of it, but my garlic turned out to be smallish, well, I was too lazy to peel it in such a volume! And you know, just 300 gr. I checked this amount on a small portion and the garlic on the original is too dominant, and my reduced amount is very harmonious.
Another tip, if the tomatoes are very sour, you can add sugar. For 1 tablespoon of salt = 1 tbsp. a spoonful of sugar.

Marika33
Oksana, what beautiful jars you've got! An interesting sauce recipe. If with bread, but with fresh bread, then nothing else will be needed. Hearty and tasty!
I will bookmark it, so as not to lose it, I will cook it from dry mushrooms. There are no others, unfortunately.
Thank you for the recipe and wonderful pictures for it!
Loksa
Marina, delicious with bread, delicious with buckwheat, delicious with potatoes, very tasty with pasta. Highly recommend! : friends: Unusual for mushrooms.
lappl1
OksanchikHow delicious it must be! But where is that mushroom forest now, from where mushrooms were carried in bags every day during the season?
A dry ride? I still have NZ.
Loksa
Lyudochka, at the expense of dry, I don't know,: pardon: did not cook. We cook all the time from boiled, dry to soup. While I was looking for a recipe with us, I saw dry caviar, but I have not even tried this. They are too fragrant,: girl-th: but you can conduct an experiment. I have few dry ones. I'm still going to the forest. You can cook from frozen.
lappl1
Oksanchik, so I don't have any frozen ones. Here, mushrooms grow only in the mountains. But Mishka calls them toadstools and categorically refuses to recognize them as edible.Although people collect a lot during the season. There are no mushrooms here like in Russia. Therefore, Mishka simply does not know them. And we can't get to the mountains without a car. So I stretch my pleasure with dry mushrooms. There is very little left ...
Elena Kadiewa
Ay, Ksyunya is well done! Where were you last year when there were a lot of mushrooms? And this year is not too much!
But the recipe is bookmarked!
Loksa
Elena Kadiewa, Lenchik, last year I didn’t have mushrooms, strange, we have mushrooms on the contrary
Lyudochka, grow shampoos on the bags with your sawdust.
paramed1
Ksyun, fish, why not 2 weeks earlier, when mushrooms were growing everywhere ?! And my sister and her husband in 4 hours collected 750 white, unmeasured aspen mushrooms, and the rest of the type did not notice ... I will try to pile from frozen ones, at the same time I will unload the freezer. Tell me, please, are we taking one and a half kilos of mushrooms already? And from this amount of 6 liters when packing it turns out? I want to do half of the norm. Right now, I'll do whatever I can expect from you.


Added Thursday 15 Sep 2016 09:32 AM

Oh, I forgot ... Don't you need vinegar? I have all the jars at home ... and botulism likes to visit mushrooms without vinegar ... Or is there enough tomato acid?
Loksa
Veronica, no vinegar. There are enough tomatoes. I had one serving with sour tomatoes, I even added sugar.
Boiled mushrooms. From this amount, a full 6 liter saucepan was obtained from Shteba. It is very convenient to divide by a third or two thirds. In the photo, there are jars of 1/3 serving and one jar is not very full. But you can boil tomatoes and peppers until thick and then add mushrooms, then it will be caviar.


Added Thursday 15 Sep 2016 12:02 PM

I boiled the mushrooms a bit, about 5 minutes to sit down and then add them. Satri that I have
Mushroom sauce for the winter I wanted to fast, it didn't work out. Photo of the house on a tablet, then I'll show it. A whole bath of mushrooms. If not for this recipe, I would not have gone to the forest.
paramed1
Oksana, truncated understood. I'll defrost it. Freezers are full of mushrooms, there are a bunch of jars, but it's not enough for me, not enough! They are no longer allowed into the forest, the baskets were hidden. I went to defrost the mushrooms.
Loksa
Veronica, in home corridors they stand well and without a cellar. But if there is a cellar-refrigerator-balcony, why not? Prepare and write, how do you like it? : girl_in_dreams: I'll wait. I have not been surprised for a long time, but this option surprised me.
Anatolyevna
LoksaWhat an interesting recipe! Ksyusha we have no mushrooms!
I'll watch you! And be glad that the mushrooms are being processed!
paramed1
I am reporting. I defrosted what I came across - but I caught white with aspen mushrooms, 760 grams. Salt 40 g, garlic 80 g, everything else according to the recipe. I added half a teaspoon thyme. Yes, I put in half a teaspoon of ground black pepper. She simmered in a saucepan, as it is bad at the dacha with tension. Half of it turned out 3 cans of 0.72 and 100 g to try. The focaccia had just arrived. They fit together very well! While the sauce is hot, the taste of garlic is felt, but I think when it cools down, it will be what you need. Photos from the dacha are not inserted ...
In short, Ksyusha, thank you for the great way to harvest the mushroom shaft! If the mushrooms grow - and I'm really looking forward to mushrooms - I'll do more.
BabaGalya
Loksa, Oksana, thanks for the wonderful recipe, although today I passed something without mushrooms, but I hope everything is still ahead and definitely bookmarked
Mikhaska
Loksa, this, I understand, is a recipe! I drew it into the bookmarks and almost forgot to thank!
Thank you, Oksanchik, from all my gluttonous and mushroom-loving soul!
Loksa
Irina, and I for you: girl_in_dreams: waited! Try it, Ira, it's delicious. Especially for those who love the pepper-tomato combination.
Veronica, write later, as with mushrooms ?! Overall, did you like the sauce? I boiled the last batch more, it turned out thick. When it cools down, a different taste is for sure. And you can add garlic to taste. I like that it goes well hot too.
Mushroom sauce for the winter
Mikhaska
Quote: Loksa
I like that it goes well hot too.
Well, this is absolutely beauty! I was just thinking about this question. I don’t preserve mushrooms - because I do it strongly.
Loksa
Irina, baiss? leave the experimental jar. They whispered to me that I stood for more than a year, ate and all 8) normal.I'm not very scared, but when my daughter didn't eat mushrooms, I didn't force her to. Suddenly what a chuyka
Mikhaska
Don't ... I eat mushrooms. Yes, what is there ... I eat indecent ... But, the current is not canned ... This is a taboo .. My classmate in her youth left from domestic canned mushrooms. Since then: neither - nor.
Ospadias, Oksanchik! Is that your bathtub, or what ?? !! You are in it with Kupaisi mushrooms, which means that Cleopatra you are our northern Palmyra!
Loksa
Irina, you see how they covered me! swam: secret: together in a swamp, then a bath, washed off forever! And this half is already welded. "Invasion of GriboF"
Tricia
Oksanchik! Great recipe!
I took it away in bookmarks for the future - while I can't have mushrooms. As soon as it becomes possible, even with dry ones, I'll do it.
galchonok
Oksanochka, and we ate this sauce at a meeting?
Ivanovna5
Quote: galchonok
Oksanochka, did we eat this sauce at a meeting?
And of course, I even snatched the remainder with me, very tasty! I have already taken it to the bookmarks, I will definitely cook in the season. Mnoooga !!! Because this is real caviar, not just sauce!
Osanchik, thank you very much for the recipe! I also want sweet pepper, that in general, for me - a balm for my soul!
Natalia-NN
And where did I look in the fall? : girl_in_dreams: Bookmarked, definitely.
galchonok
Quote: Ivanovna5
Well, I even snatched the rest with me
Anya, Well, thank you ! Then I'm on the right track ...Oksanchik, I'm taking the recipe until autumn, well, sooo tasty !!!
Quote: Ivanovna5
I also want sweet pepper
Yes, Oksan, and I too .. I want ... I liked him even more than the mushroom
Luna Nord
Girls, isn't it dangerous? how to deal with botulism? I, everything that concerns hermetically sealed mushrooms, I'm afraid, but I really want to!
Valkyr
Luna Nord, so as not to be afraid, it would be good to read everything about botulism for a start. ... ...

Luna Nord
Valkyr, Maria, thanks for the guidance, I will definitely do so!
Valkyr
Luna Nord, Lyudmila, with sincere concern for your safety!
Orshanochka
LoksaHere is a VERY needed recipe! We always collect a lot of boletus mushrooms. And the dried and boiled ice cream is well fed up. So the recipe is definitely bookmarked for the season!
Mushroom sauce for the winter
Gaby
Oksanochka, what a wonderful recipe and you can see that it is delicious, delicious. To bookmarks.
Orshanochka
Finally, we have boletus! True, it's a bit late this year. Tomorrow from the very early departure. This recipe was bookmarked that year. I really want to cook Tapericha. In this regard, questions arose: have peppers already gutted 1.5 kg per serving? And if you cook according to this recipe, is it a strong liquid sauce? Or is it better to boil more tomatoes? I just want to use it later for pizza. Looking forward to your answers
And one more thing: since that year, dried peppers have remained - has anyone tried to cook with them? (This is in case I don't find fresh ones)
Loksa
Orshanochka, obana, these are mushrooms!
I have guests,: fen: here! Girls, it's good that you dropped by!Tatyana, from such mushrooms it will turn out very tasty !.




Luna NordLyudochka, I broke all three portions, not alone with my family! You know, everything is fine. We covered caviar before, fried, with carrots, onions, everything is fine too. I will write my opinion, I did not give mushrooms to the child, and I do not insist when a person does not want to. I just suggest you try it. I believe that sometimes we do not want to eat what can harm us. As for botulism, without going deeper, it happens not only in mushrooms, it can settle in any canned food. The recipe for the sauce was tested more than once and not only by me, and since my picky people do not eat fried onions and carrots, we really liked this option, so I shared.
Orshanochka, you can spread it on pizza, it will be very tasty. Should tomatoes be boiled? I don't know, it's like caviar - you can build a hill, but the juice can leak. This must be prepared and understood. 1,5-peeled pepper.




About the dried peppers ....... as an additive? Then you can cut and throw with garlic, or right away? How long do they usually cook? Focus on time.




Ivanovna5, Anya, galchonok, Galya, sweet pepper sauce is on our website.Two options - a small portion and a large portion, I'll add links in the evening.
Orshanochka
Loksa, Ksyusha in the photo is last year. Tomorrow I'll post a photo of the summer. Still, I will buy live pepper.
Loksa
Gabi Pepper Sauce Recipe - Large:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=81078.0
Angela's Recipe Small:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140645.0
To our taste, I add salt and reduce the sugar by a third. There is also a recipe for Tanya-Admin with an apple.
Orshanochka
Loksa, Oksanochka, that's just got around, otherwise everything was in the processing of mushrooms. Right now I'm doing it. I scalded the tomatoes, peeled off the skin and passed it through a sieve - I don't like tomato seeds with sauce. I baked and peeled how much pepper it was. The rest was added dried. I passed everything through the fine grill of the meat grinder - I boil the sauce for troy to make it thicker, because I plan primarily for use in pizza and pasta. In this regard, the question is: when I opened the bank, I took as much as I need, and then how to store it? After all, mushrooms are still in the composition, and as you know, opened canned food is not stored for a long time. Thanks in advance for your reply!
Loksa
Tatyana, we eat a jar in a few days. Alternatively, you can try freezing. This is how I open jars and plan other meals. And the largest volume of the can is 500 ml. You can close into smaller ones. And I won't tell you about specific dates, I didn't ask this question. And with soup for bread, and with porridge (barley) I ate.
Orshanochka
Ksyusha, I thought about freezing, And about banks, there are not many small ones, but for me even 500ml will be a bit too much. I'm going to look in the basement for three hundred grams and for baby food. For the recipe, until I tried it, I will not say thanks for now




Loksa, uff, I made it. It's not tasty, it's FABULOUSLY TASTY !!! Thank you for such a recipe: rose: True, I fiddled with it to my taste: I put more sugar (I was very sour), put less garlic - I tried it all the time on my tongue. I found 175 g jars of baby puree in the basement, rolled them up. I shouldn’t have worried, such a yummy food really won’t live long open! Next time I will roll up at least 300 grams, or even half a liter!

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