Saffron milk caps in tomato sauce for the winter: how to cook, recipes

Mushroom preparations are very popular - this can be explained by their practicality, excellent taste and nutritional value. One of the most common options for preservation is saffron milk caps in tomato sauce. This appetizer will certainly please fans of mushroom dishes. In addition, such a preparation can be used as a basis for other culinary creations.

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.

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.

Recipes for saffron milk caps in tomato sauce for the winter

There are many options for preparing canned mushrooms. Therefore, when choosing a recipe for saffron milk caps in tomato sauce for the winter, you should rely on your own taste preferences. Below are the most popular cooking methods that will not leave any lover of mushroom dishes indifferent.

A simple recipe for saffron milk caps in tomato sauce

This is the simplest recipe for saffron milk caps with tomato paste for the winter, which uses ready-made sauce. It is recommended to use Krasnodar sauce, the base of which consists of natural tomato paste with spices.

Required ingredients:

• sorted and peeled mushrooms – 2 kg;
• tomato sauce – 300 ml;
• vegetable oil 100 ml;
• water – 150 ml;
• carrots with onions - 400 g of each component;
• bay leaf – 4 pieces;
• pepper (allspice and black) – 5 peas each.

Before mixing the ingredients, the saffron milk caps need to be boiled. It is enough to cook for 10 minutes, then let it drain, placing it in a colander.

Stages:

1. Mushrooms are placed in a saucepan with a thick bottom.
2. Sauce diluted with water and oil is also added there.
3. Add chopped carrots and onions.
4. Mix the ingredients thoroughly and add salt and sugar (to taste).
5. Simmer for 30 minutes, then add spices and simmer for another 20 minutes with the lid closed.
6. Open the lid slightly and cook for 10 minutes.

The finished snack is placed hot in jars and rolled up. They are covered with a blanket on top and left until completely cooled. There is another simple recipe for canned mushrooms with tomatoes:

Recipe for saffron milk caps in tomato juice for the winter

The presented version of saffron milk caps marinated in tomato sauce will definitely appeal to those who like the sour taste of tomatoes in the preparation. For preservation, paste made independently is used.

To make the sauce, you need to peel and chop 1 kg of fresh tomatoes. Add 20 g of salt and 30-50 g of granulated sugar to the composition. There is no need to add other spices to the pasta, as they will be added when preparing the main dish.

Components for 1 kg of workpiece:

• saffron milk caps – 0.6 kg;
• vegetable oil – 30-50 ml;
• vinegar - to taste;
• bay leaf – 1-2 pieces.

Mushrooms are boiled for 8-10 minutes or stewed with a large amount of water in a frying pan. Ryzhiki should be soft and not give a bitter aftertaste.

Stages:

1. Mushrooms are lightly fried in a frying pan.
2. Saffron milk caps are poured with tomato dressing and vegetable oil is added.
3. Place the container on low heat and keep it until it boils.
4. Vinegar is added to the preparation, kept on the stove for 3-5 minutes, and removed.

The finished snack is placed in jars. You need to leave about 1.5 cm from the edge of the neck. The containers are first sterilized with steam for 40-60 minutes.

Saffron milk caps in tomato sauce with garlic

This option differs from other recipes for cooking saffron milk caps in tomatoes. This is explained by the fact that mushrooms do not need to be boiled beforehand for appetizers.Instead, they are blanched in boiling water.

For the dish you will need:

• saffron milk caps – 2 kg;
• tomato sauce – 400 ml;
• vinegar – 50 ml;
• garlic – 8 cloves;
• water – 250 ml;
• cloves – 4 inflorescences;
• bay leaf - 3 pieces;
• sugar and salt - add to taste.

First of all, you need to prepare the saffron milk caps. They are placed in a colander in small portions and immersed in boiling water for 3-5 minutes. Then they are allowed to drain and placed in an enamel container.

Next you should prepare the tomato filling. To do this, the paste is diluted with water, salt and sugar are poured into it.

Cooking process:

1. Mushrooms are poured with tomato sauce.
2. The mixture is boiled for 20 minutes over low heat.
3. All spices and garlic are included.
4. The dish is simmered for another 30 minutes, stirring systematically.

The finished snack is distributed into jars and rolled up. Canned food should be left at room temperature until completely cooled.

Spicy saffron milk caps in tomato paste

Spicy lovers will love this appetizer. The secret to making these saffron milk caps is adding chili pepper. It is recommended to take a small pod so that the snack is not too spicy.

Components used:

• fresh mushrooms – 2 kg;
• paste – 250 ml;
• salt – 1 tbsp. l.;
• water – 100 ml;
• sugar – 1.5 tsp;
• vinegar – 30 ml;
• sunflower oil – 100 ml;
• chili pepper – 1 pod.

First, clean the mushrooms and cook for 5 minutes. Any foam that forms should be removed from the surface. Let them drain, then transfer to a deep saucepan.

Cooking steps:

1. Mushrooms are placed in a saucepan with heated oil.
2. Simmer for 30 minutes, add tomato paste with water, salt, sugar.
3. Continue to simmer for 20 minutes.
4. Crushed pepper, vinegar, and spices are added to the dish.
5. The appetizer is stewed for 20 minutes, then removed from the stove.

The finished saffron milk caps with tomato sauce are sealed in jars and left to cool. Next, it is recommended to move them to a dark, cool place.

Recipe for saffron milk caps in tomato and onion

This preparation is often used as an independent snack. But it is also great for making mushroom soup or other dishes.

Required ingredients:

• saffron milk caps – 2.5 kg;
• vegetable oil – 200 ml;
• water – 100 ml;
• onion – 1 kg;
• tomato sauce – 400 ml;
• vinegar – 20 ml;
• dry paprika – 1 tsp;
• pepper (allspice and black) - 7 peas each;
• salt – added to taste;
• bay leaf - 3 pieces.

It is recommended to cook mushrooms chopped rather than whole. They are cut into small slices and boiled for 20 minutes. Then they are allowed to drain, and then the main cooking process begins.

It includes the following steps:

1. Pour vegetable oil and water into the bottom of the pan.
2. Mushrooms are placed in a heated container.
3. Simmer the saffron milk caps for 10 minutes, then pour tomato paste and salt over them.
4. Stir the ingredients with a spoon.
5. Simmer over low heat for another 20 minutes.
6. Spices and onion cut into half rings are poured into the dish.
7. Simmer for 30 minutes, add more salt and sugar if necessary.
8. Cook for another 15 minutes, then remove from heat.

Ready saffron milk caps in sauce are placed in pre-prepared glass containers. After rolling the cans, they should be left to cool.

Ryzhiki in tomato sauce with paprika

If you add more paprika to the preparation, you can add unique flavor notes to the dish. In addition, this spice improves the color of the sauce, making it richer and more appetizing.

You will need the following components:

• fresh saffron milk caps – 3 kg;
• onion – 1.5 kg;
• tomato sauce – 500 ml;
• ground paprika - 2 tablespoons;
• sunflower oil – 200 ml;
• garlic – 5 cloves;
• salt – 1 tbsp. l.;
• vinegar - 3 tbsp. l.;
• allspice – 6-8 pcs.

Pre-boiling is not necessary for this recipe. Brief cooking is recommended only to remove bitterness.

Cooking steps:

1. Pour oil into the frying pan and wait until it heats up.
2. Pre-prepared mushrooms are placed inside.
3. Fry for 20 minutes, add chopped onion.
4. Fry the ingredients for another 30 minutes, stirring regularly.
5. Add spices (except paprika and vinegar).
6. The mixture is cooked for 1 hour over low heat.
7. 10 minutes before the end of heat treatment, add paprika and vinegar.
8. Mix the ingredients well and cook for 10 minutes.

Just like other preparations, saffron milk caps with tomato sauce and paprika should be sealed in jars. Steam sterilization of containers is required first.

Terms and conditions of storage

It is recommended to store the finished preserves in a cellar or pantry. Recommended temperature – up to +10. At this temperature, the workpieces do not deteriorate for up to two years. You can also store the preserves in the refrigerator. The average shelf life of mushroom dishes is 1 year.

Conclusion

To cook saffron milk caps in tomato sauce, you can use one of the suggested recipes. Preparing in tomatoes is one of the best ways to preserve mushrooms for the winter. In addition, the recipes described are simple, so absolutely everyone can make delicious preserves.

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