Traditional recipes

Mushrooms in tomato sauce

Mushrooms in tomato sauce

Wash the mushrooms and boil them in salted water

Cook the onion and add the tomato paste dissolved in water. Add the garlic and finally the chopped mushrooms. Let it boil for about 5-10 minutes, add salt

You can boil them less with the sauce

The cookbook

Scientifically called "golden sparrow", sea bream is a good looking fish. This aspect is important if you want to prepare a table with fish dishes, for some special guests. The meat is rich in protein, soft and has a very special taste. It also lacks vitamins. It is important that the food is healthy. It is not a difficult fish to prepare. It is prepared grilled, baked or cooked with vegetables.


golden sea bream-3 pcs
olive-200 g
mushrooms-320 g
tomatoes in broth-375 g
china salad-1 pc
olive oil

Sea bream is cleaned, seasoned with salt, pepper - leave for 30 minutes, then put in the pan, put the tomatoes with tomato sauce, sprinkle with a little olive oil and put in the oven:

Pork tenderloin and mushrooms in cream sauce

Pork tenderloin and mushrooms in cream sauce

Pork tenderloin and mushrooms in cream sauce


  • 1/2 pork tenderloin (middle part, no heads)
  • 15 small mushrooms
  • 2 cloves garlic
  • 1 tablespoon butter (about 30 gr)
  • 1 1/2 tablespoons soy sauce (Japanese, lightly salted)
  • 3 tablespoons cooking cream (15% fat)
  • 1 tablespoon oil
  • black pepper

Method of preparation

Cut the middle part of the muscle (the part that has equal thickness) into slices of about 1 cm (about 10 slices). Sprinkle with pepper.
Cut the mushroom leg. Wipe the hats with a napkin soaked in lemon water.
Heat the oil in a frying pan. Add the mushrooms and sauté over high heat until nicely browned on all sides. Remove from pan.
Place the slices of meat on the entire surface of the pan, without crowding them and brown them on the first part (max 2 minutes). Turn the slices of meat to brown on the other side and then put the mushrooms back in the pan.
When the meat is brown on the other side, remove the pan from the heat. Add the crushed garlic and stir to cover the meat and mushrooms with its flavor.
Add the butter and stir until completely melted and cover the pieces of meat and mushrooms.
Put the pan back on the heat and add the soy sauce and sour cream. Let it heat up briefly until you feel that the sauce is viscous (maximum 1 minute), without letting it boil vigorously so as not to & quottaie & quot.
Immediately remove the pan from the heat. Taste the salt sauce. Serve immediately with bouquets of broccoli and a tablespoon of boiled basmati rice.

Mushroom sauce

Fry the onion and garlic in a saucepan, in a little water and a tablespoon of oil. Add the mushrooms and cook together for 1-2 minutes. Add the rest of the water, the soy sauce, the yeast flakes, the bay leaf and oregano and let it boil together for a while.

Separately, dissolve the flour in a little water, add it to the composition in the pan and let it boil for 2-3 minutes, until it thickens. The sauce is delicious, served over the liver.

For diabetes: replace wheat flour with oatmeal.

What is used for the tomato sauce recipe?

  • -1 l homemade tomato juice from fresh tomatoes
  • -1 onion
  • -1 carrot
  • -100 g celery root
  • -2-3 celery leaves (optional)
  • -a bell pepper also works if you have it, but it is not obligatory, the original recipe does not provide bell pepper
  • -50 ml oil
  • -salt, pepper, thyme, bay leaf, hot pepper or paprika
  • -2-3 cloves of garlic
  • -1 teaspoon of sugar
  • -50 g of white flour

Truffle storage

Fresh truffles are best kept in the refrigerator, wrapped in absorbent kitchen paper in a sealed container, such as a saucepan.

It is recommended to replace paper towels every 1-2 days, as they get very wet.

It is always best to use truffles as soon as possible.

Well cared for, black truffles can last up to 2 weeks. To keep the truffles beyond this time, it is better to freeze them vacuum-packed in small bags of 50-100g.

Frozen truffles should then be used while they are still frozen. If it thaws, they will become very soft.

Other ways to store truffles: preserved in sterilized jars or frozen in olive oil or truffle butter.

Tomato sauce offers you the possibility to prepare two dishes at the same time and in the same container. How is this possible? Pay attention to the simple steps you have to follow:

Boil fresh tomatoes. (For a more special taste of the sauce, but also of the other dish that can be a vegetable soup, usually the tomatoes are boiled together with the vegetable for the soup, ie carrot, celery and parsley. That's why I said that you can cook two kinds of prepared at the same time.The tastes will combine and both the soup and the sauce will have a special aroma).

To the resulting mixture add salt, sugar and a pinch of butter.

Tomato sauce it can be served as an addition to boiled or fried meat, boiled vegetables or even pasta. Good appetite!

Mushrooms in tomato sauce - Recipes

Because we are in Lent, I promised you that I will post more recipes that can be consumed during this period. And as mushrooms are rich in protein, it is good to eat them as often as possible.

As some of you already know, there are several recipes on the site that use this ingredient, I try to offer you different options for preparing them.

Cruise Phase (PL), Consolidation, Final Stabilization


-500 g mushroom mushrooms


First we clean the mushrooms, cut them into slices and sauté them in a pan until they leave water.

Meanwhile, the canned tomatoes, garlic and onion cut into quarters are placed in a bowl and either passed through a vertical mixer or a blender until a paste results. Add water and spices and put in a pot on the fire. After it starts to boil, add the mushrooms (take them with a spatula so as not to put any water left by them).

Leave it on the fire for about 15 minutes, then put the green parsley on top. It can be consumed as such, with a polenta next to it (if you are not on a diet in the first 2 phases), or with a cauliflower puree.

2 Responses to Mushrooms with tomato sauce

Hello. during the consolidation period is there a rule regarding the order of the meals? if yesterday I had a holiday meal today am I allowed a portion of starches (bean soup)?

It would be good not to consume them one day before and one after the holiday meal.

Canned Fish in Tomato Sauce

The fish is well cleaned of scales and the wings are cut. Separate the large fish from the small ones to prepare them in different dishes. The small ones are left whole, and the big ones are cut into suitable pieces.

For a start, I will prepare canned food with small fish.

Put a row of fish on the bottom of a pot, which is salted and seasoned with pepper. On top of them put a row of julienned onions, a bay leaf, peppercorns and dried thyme. Do the same with the other layer until the fish is finished.

In a bowl mix 750 ml broth, 15 tablespoons oil and 75 ml vinegar and pour over the fish.

I kept the remaining amount of broth, oil and vinegar for the rest of the fish.

Put enough water to cover the fish and put the pot on the fire, be careful the fire is small. It is left to boil for about 6 hours, but without stirring the fish, to avoid crushing it. You can also move the pot left and right from time to time.

The same is done with larger fish.

When it has boiled enough, put it in jars, then boil it for about 30 minutes in a bowl with water for sterilization.
After the water has cooled, remove it from the pot and keep it in the pantry.
Good appetite!

Mushrooms with sauce and brown rice

A very simple recipe for mushrooms with sauce, served with a brown rice prepared simply with salt, pepper and a little lemon juice. The mushroom sauce is so flavorful that the rice no longer needs any extra spices.

You can also replace rice with pasta, or boiled potatoes over which we put a little olive oil and green dill.

From the ingredients below come two portions of mushrooms with sauce and brown rice. Here's how we prepare them:


  • 350 g mushrooms
  • 1 green onion with stalks
  • 2 cloves of garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 200 ml soy milk
  • 2 tablespoons cornstarch
  • 1 tablespoon inactive yeast
  • 1/2 teaspoon smoked paprika
  • parsley, green dill
  • salt pepper


1. Peel and finely chop a green onion with stalks. Saute it for 2 minutes together with the garlic cloves given through the press and a tablespoon of olive oil.

2. Add the cleaned and sliced ​​mushrooms and cover with a lid. Let them simmer until soft, taking care to stir often.

3. Pour over the mushrooms 200 ml of hot water (so as not to stop boiling), soy sauce, lemon juice and spices: paprika, inactive yeast, salt and pepper. Cover again and bring to a boil.

4. Mix the soy milk with the cornstarch until the starch is completely dissolved. When the mushrooms are cooked, pour the milk mixture with starch and taste to see if you need more salt or pepper. Boil the mushrooms over low heat until the sauce thickens. Turn off the heat, add finely chopped dill and parsley and cover with the lid for another 10 minutes to mix the flavors.

5. Boil about 150 g of brown rice in salted water. Strain the water and mix it with a little salt, pepper and lemon juice.