If you are going to serve a dish of mushrooms, try stewing them in tomato sauce. Mushrooms, boletus mushrooms or honey mushrooms prepared in this way can be served as a main course or as an appetizer.
It is necessary
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- Spicy champignons in tomato sauce
- 500 g fresh champignons;
- 500 g of tomatoes;
- 3 cloves of garlic;
- 1 onion;
- vegetable oil for frying;
- fresh parsley and basil;
- dry herbs of thyme and oregano;
- 2 tablespoons of dry red wine;
- salt;
- freshly ground black pepper;
- 150 g parmesan.
- Mushroom appetizer in tomato sauce
- 800 g of tomatoes;
- 300 g of fresh mushrooms;
- 1 small onion;
- 50 g of white bread;
- 50 g lard;
- 2 tablespoons tomato paste
- 2 tablespoons butter, melted
- 2 tablespoons of ground crackers;
- salt;
- ground black pepper;
- dried parsley and dill;
- 2 tablespoons lemon juice
- wheat toast bread;
- butter.
Instructions
Step 1
Wash fresh mushrooms, peel and cut into slices. Crush the garlic with a knife blade, chop the onion. Heat vegetable oil in a frying pan and, stirring occasionally, fry the onion and garlic in it until golden brown. Scald the tomatoes with boiling water, remove the skin and seeds. Finely chop the pulp and place in the pan. Fry everything together until the mixture thickens a little.
Step 2
Chop parsley and basil. Pour half into the tomato mixture, put the mushroom slices there. Pour in red wine, add dried thyme and oregano. Season with salt and pepper, mix thoroughly. Cook the dish until the liquid is reduced. Pour the remaining herbs into the pan a couple of minutes before removing the mushrooms from the stove. Stir the mixture, sprinkle with freshly ground pepper. As a side dish with mushrooms, boil any long pasta, such as tagliatteli or spaghetti. If desired, sprinkle the finished dish with grated Parmesan.
Step 3
Make a delicious mushroom and tomato snack. Clean fresh boletus mushrooms, honey mushrooms or boletus and rinse thoroughly in several waters. Chop them finely and fry, stirring occasionally, in a skillet with preheated lard. The liquid should completely evaporate.
Step 4
Scald ripe tomatoes with boiling water, remove the skin and remove the seeds. Chop the pulp of tomatoes, finely chop the onions and pour it all over the mushrooms. Add tomato paste, lemon juice, white bread crumbs and, stirring occasionally, simmer until thick. Season with salt, sprinkle with freshly ground black pepper, add dried parsley and dill. Cook mushrooms until soft.
Step 5
Cut the white bread into small slices and fry in hot butter. Put mushrooms in tomato sauce on warm toast, garnish with parsley. Serve as a snack on a platter lined with fresh lettuce leaves.
