Side dishes

Mushrooms in Tomato Sauce

Ingredients for cooking mushrooms in tomato sauce.

  1. Champignon mushrooms 250 grams
  2. Onion 1 piece
  3. 2 cloves of garlic
  4. Tomatoes 4-5 pieces
  5. Ketchup 2-3 tablespoons or to taste
  6. Seasoning Italian 1 tablespoon or to taste
  7. Vegetable oil for frying
  8. Ground black pepper to taste
  9. Salt to taste
  • Main Ingredients Tomato, Mushrooms
  • Serving 4 servings


Knife, Cutting board, Kitchen stove, Saucepan, Frying pan with lid, Kitchen spatula, Plates, Bowls, Tablespoon

Cooking mushrooms in tomato sauce:

Step 1: prepare the tomatoes.

The first step is to prepare the tomatoes. To do this, turn on the stove temperature to the highest level, put a small pot on the stove and pour water.

In the meantime, it boils, wash the tomatoes under running water, lay on a cutting board and use a sharp knife to make shallow cross-shaped incisions on each red vegetable.

Next, dip the tomatoes in boiling water for 1 minute, so that the peel easily detaches from the vegetable and shift it back to the cutting board.

Then, using a knife, remove the peel for cuts and grind into pieces of arbitrary shape up to 3 centimeters. Tomatoes with juice are moved to a deep bowl or plate.

Step 2: chop the mushrooms with vegetables.

We peel the onion from the husk, rinse under cold running water and on a cutting board we cut into cubes up to 1 centimeter. Shredded vegetable is transferred to a separate clean plate.

After the husk is removed from the cloves of garlic, washed under running water and laid on a cutting board. With a sharp knife, very finely chop into pieces of arbitrary shape or use a special garlic box. We remove the prepared garlic in any convenient container.

Now the time has come for mushrooms, since we have to rinse the mushrooms under running water or wipe them with a kitchen towel from the dirt. Rinse them thoroughly is not worth it, because they have the ability to absorb excess moisture, which will affect the taste of the dish. So, peeled mushrooms spread on a cutting board and cut into large pieces of arbitrary shape. Then we remove them in a plate to the onion.

Step 3: cook the mushrooms in tomato sauce.

Pour a little vegetable oil into the pan and put on the burner, turn on the stove temperature to an average level. Next, put onion and mushrooms in the heated fat. Fry them for 45 minutes until the onion is brown, while periodically mixing everything with a kitchen spatula.

Then sprinkle to taste with black pepper, salt and spices. Mix and fry again 1 minute, after spread tomatoes with juice, chopped garlic and ketchup.

Mix thoroughly and when the liquid begins to boil, reduce the temperature of the stove to a small level, cover the pan with a lid and simmer 15 - 20 minutes until ready.

Step 4: serve the mushrooms in tomato sauce.

Mushrooms in tomato sauce are served hot. As a side dish, you can use pasta of any shape, as well as crumbly rice, buckwheat porridge, boiled or fried potatoes, as well as vegetable puree. Also, such mushrooms can be supplemented with meat or fish. Cook with pleasure!
Enjoy your meal!

Recipe Tips:

- In this recipe, champignons can be replaced with any other mushrooms to your taste, as well as use other spicy spices.

- Such mushrooms can be cooked not only with onions, but also with other vegetables, such as asparagus or bell pepper.

- In order to make the sauce a smoother, liquid consistency, after peeling the tomatoes, they should be crushed in a blender to a mushy state.