Milk mushrooms in tomato sauce for the winter: recipes. Selected recipes for canned milk mushrooms for the winter Milk mushrooms in tomatoes for the winter cooking recipes

Well, very tasty and unusual milk mushrooms in tomato sauce.

Firm and crispy mushrooms in a spicy tomato sauce with aromatic spices.

No normal person will remain indifferent.

How to cook Milk mushrooms in tomato sauce for the winter

Before salting, I soak the milk mushrooms in salted and acidified water (10 g of salt and 2 g of citric acid per 1 liter of water) for 2 days. During the soaking process, I change the water at least twice a day. Instead of soaking, milk mushrooms can be blanched in boiling salted water (10 g of salt per 1 liter of water) for 5-6 minutes.

Mushrooms in tomato sauce can be prepared with spices, but without vinegar. I boil the prepared mushrooms for 5-8 minutes in water, then drain the water, and stew the mushrooms in their own juice or in sunflower oil calcined until white smoke appears (250 g per 1 kg of prepared mushrooms), add 200 g of tomato paste for each kilogram of mushrooms, 200 g boiling water, 40 g salt, 20 g sugar, 2-3 bay leaves, 2-3 peas each of black and allspice, 2-3 pcs. carnations.

I boil the mixture for 5-10 minutes and pack it into jars. I cover the filled jars with boiled varnished lids and place them in a pan with water heated to 70 °C for sterilization. Sterilization time for jars with a capacity of 0.5 l is 30 minutes, 1 l is 40 minutes. After processing, the jars are hermetically sealed and cooled.

Mushrooms will decorate any table; it is always tastier to serve any dish with them. One of the most delicious and favorite forest mushrooms can be safely called milk mushrooms. They can be prepared in different ways, some prefer pickled mushrooms, while others salt them, dry them, fry them, or add them to soup. With all these different approaches, what remains common is that milk mushrooms in any form turn out very tasty and aromatic.

For a long time in Rus', milk mushrooms were called the “royal mushroom”, because they are very healthy, they contain many different vitamins and amino acids. And their protein composition is in no way inferior to meat. They contain calcium, magnesium, sodium, vitamins A, C, PP, B1 and B2. Milk milk can prevent the development of liver and gall bladder diseases, they have a positive effect on the nervous system, help in the fight against depression and neuroses.

Marinated milk mushrooms in tomato

Product composition:

seven kilograms of milk mushrooms;
a pair of onions;
10 kilograms of tomatoes;
five apples;
five pieces of bell pepper;
pepper, sugar and salt at your discretion;
four cloves of garlic.

Preparation progress:

First you need to prepare all the ingredients. To do this, all vegetables should be washed and peeled. If the milk mushrooms are fresh, then you need to sort them out, remove the branches and leaves, and then peel them. If the mushrooms are frozen, then they need to be thawed.
Next, you need to blend all the tomatoes first with a blender and then with a sieve to achieve a completely homogeneous consistency.
Washed apples must be peeled, pitted and cored, and then divided into pieces. The bell peppers also need to be cut (here pieces of any size will do).
Tomato puree must be boiled; when it starts to boil, you need to throw apples into it and continue cooking.
When the mixture begins to boil again, add pieces of bell pepper and crushed garlic into it. Then everything needs to be salted and peppered.
Boil all these ingredients a little, and then remove large pieces from the sauce.
The milk mushrooms should be boiled in salted water for thirty minutes (50 g of salt should be added per kilogram of mushrooms).
You need to put the mushrooms in clean, sterile jars and fill them with prepared tomato puree to the very edges. Roll up the containers with sterile lids. Delicious marinated milk mushrooms in tomato are ready! They must be stored in a cool, unlit place.

Few people know that milk mushrooms go well with tomatoes and make delicious preserves for the winter. Milk mushrooms, salted in tomato, are a wonderful appetizer on any table, juicy and tasty!
This is a simple recipe for making milk mushrooms salted in tomato. When closing the jars, you can optionally add a little vinegar if you are worried (I usually don’t add it). Preservation is perfectly preserved in the refrigerator or any other cold place, such as a basement or cellar. Good luck!
Number of servings: 5-6
A simple homemade recipe for milk mushrooms, salted in tomatoes, step by step with photos. Easy to prepare at home in 3 hours. Contains only 59 kilocalories.

Preparation time: 19 minutes
Cooking time: 3 hours
Calorie Amount: 59 kilocalories
Number of servings: 7 servings
Occasion: For lunch

Complexity: Simple recipe
National cuisine: home kitchen
Type of dish: Preparations, Pickling

Ingredients for eleven servings
Milk mushrooms - 2 kilograms
Tomatoes - 2 Kilograms
Bell pepper - 5 pieces
Onion - 1 piece
Garlic - 4 cloves
Salt - To taste
Sugar - To taste
Peppercorns - To taste
Dill - To taste

Step-by-step preparation
Wash the mushrooms, clean them and boil until tender. We pass the tomatoes through a meat grinder.
Pass the tomatoes through a sieve to remove seeds and skin.
Now we pass through a meat grinder: onion, garlic and bell pepper.
Mix the ingredients passed through a meat grinder and pour everything into the pan, adding salt and sugar at the end. When it thickens, remove from heat.
At the bottom of sterilized jars we put: garlic, dill, peppercorns. Then mushrooms and tomatoes on top. Bon appetit!

Milk mushrooms have long since confidently entered the everyday life of many residents of the CIS countries. These mushrooms are distinguished by excellent taste and complex cooking technology, which does not underestimate the number of their fans. Since milk mushrooms contain a dangerous substance, practically nothing is prepared from them in European countries. In Russia, since ancient times, they have learned that soaking and careful processing helps to get rid of bitterness and harmful substances. All mushroom pickers know how to prepare milk mushrooms for the winter, but thanks to this article, you yourself will be able to understand the intricacies of their preparation.

Of course, you can’t eat them immediately after harvesting. Almost all recipes for preparing such mushrooms involve marinating and salting. People learned to close milk mushrooms for the winter even before they had glass jars and enamel pans at their disposal. Then tens of kilograms of carefully peeled and washed products were placed in huge wooden barrels, and ready-made pickles became an exquisite addition to festive feasts.

Despite the fact that ordinary milk mushrooms with a mucous membrane look unattractive, there is no doubt about their excellent taste. It is important to properly prepare the mushrooms, and only then preserve them in jars, barrels or special enamel-coated pans.

If you want to prepare milk mushrooms, you should know that preparing canned milk requires selected products without worms, pieces of rot and other damage. All these minor flaws can spoil the quality of the final pickling. However, even impeccable-looking mushrooms need to be thoroughly cleaned:

Remove large debris from freshly picked mushrooms, and then rinse them thoroughly under running water. Using a stiff brush or washcloth, you need to wipe off all the dirt and dark spots from the surface of the milk mushrooms.
After this, you need to rinse the food again, fill it with fresh cold water and place it in a cold place under a press to soak out the bitterness and toxic substances. This process should take about 3-5 days. Cut a small piece from one of the milk mushrooms and taste it. Don't forget to spit it out afterwards! If the product is not bitter, it can be used for a variety of culinary purposes.

What are the benefits of milk mushrooms?

Such porcini mushrooms can perfectly complement any dietary menu, even if you are recovering from surgery. That is why it is recommended for diabetics to cook milk mushrooms for the winter, because they do not have a negative effect on blood sugar levels. It doesn’t matter whether you want milk mushrooms, in any case they will retain their excellent taste and medicinal qualities.

Doctors note that milk mushrooms can be quite successfully used to treat tuberculosis. In addition, they contain substances that help improve immunity, which makes such products a must-have item in the diet during epidemic periods. They prevent the development of microbes in the lungs and bronchi. Fried mushrooms are recommended to be consumed for kidney stones, but many nutritionists argue about this and still cannot come to an agreement. Preparing milk mushrooms will always be relevant for those who play sports or want to lose weight. However, you need to be very careful with such products if you have serious diseases of the digestive tract. They should not be given to children under 6 years of age either.

Recipes for preparing milk mushrooms for the winter can be very different, but everyone can find their own ideal preservation. We have prepared for you four interesting ways to prepare white milk mushrooms for the winter:

Salted mushrooms for the winter

Ingredients:

milk mushrooms – 1 kg;
cherry leaves – 4 pcs.;
oak leaves – 3 pcs.;
horseradish - 1 leaf;
fresh dill – 1 bunch;
salt – 0.075 kg;
allspice – 6 pcs.;
garlic – 6 cloves.

Cooking process:

Do you want to know how to cook white milk mushrooms for the winter? This recipe is sure to become one of your favorites. First, sort the beautiful mushrooms from the damaged ones, trim off problem areas and stems, and then confidently wipe the caps with a stiff brush. If the mushrooms are too large, they can be cut into several pieces.
Prepare a vessel for soaking. An enamel bucket is perfect for such a case. The food needs to be placed on the bottom, covered with salt, and cold water poured on top. They must be soaked in this solution for at least three days. The water should be changed from time to time. If you don’t do this, the milk mushrooms will simply sour.
It is necessary to rinse the leaves of horseradish, oak and cherry, and also peel the garlic. Place the soaked herbs and spices on the bottom of an enamel pan or barrel, and then the mushrooms so that the cap is at the bottom. Sprinkle each new layer of food with salt along with slices of garlic, sprigs of dill and peas of allspice or black pepper.
Place several layers of clean gauze or cotton cloth on top of the last layer, and place a heavy weight on it. It could be a stone or a weight. The milk mushrooms will gradually settle, and the brine will rise to a higher level. In about a month, the mushrooms will be ready. Preserving such milk mushrooms in jars for the winter means that they will need to be placed in sterilized jars, filled with marinade, covered with lids and sent to a cold place for storage.

Forest milk mushrooms in tomato

Ingredients:

fresh milk mushrooms – 4 kg;
water – 5 l.;
sunflower oil – 0.2 l.;
onions – 6 pcs.;
bay leaf – 4 pcs.;
peppercorns – 10 pcs.;
sugar – 0.1 kg;
salt to taste;
vinegar – 0.1 l.;
tomato paste – 0.75 l.

Cooking process:

The recipe for milk mushrooms with tomatoes will win you over the first time. Even in the first stages of creating this culinary masterpiece, you will literally fall in love with the spicy, sweet aroma of mushrooms that the tomato sauce provides. First, wash the mushrooms and soak them according to all the rules for three days.
Prepared products can be cut into cubes or strips to suit your taste. Then place a deep saucepan of water over medium heat, boil it and add milk mushrooms. After the next boil, do not be lazy to remove the foam, reduce the heat to a minimum and cook for at least 15 minutes.
Then place the mushrooms in a colander and give them time to drain. In the meantime, place a deep saucepan with sunflower oil on the fire. Heat it up and add the peeled and cut onion into half rings. Fry for three minutes, then add sugar and keep on fire for another 3 minutes.
If you want to complement the pleasant sourness of milk mushrooms in tomato, the recipe can be improved with a couple of spoons of lemon juice. However, before doing this, add salt, spices and chopped mushrooms to the saucepan with the onions.
Fry the aromatic mixture for 10 minutes, stirring constantly. Then add tomato paste; if desired, you can replace it by preparing milk mushrooms with tomatoes. All that remains is to simmer the future preservation for another 10 minutes.
Pour a small amount of vinegar into the prepared milk mushrooms, stir quickly, and then place in sterile jars and cover with lids. Milk mushrooms in tomato are ready for the winter! Store them in a cool place.

Mushroom caviar from milk mushrooms

Ingredients:

fresh milk mushrooms – 5 kg;
carrots – 1 kg;
onion – 1 kg;
tomato sauce – 0.3 kg;
vegetable oil – 0.2 l.;
garlic to taste;
ground pepper and salt to taste.

Cooking process:

To prepare caviar from milk mushrooms, you first need to thoroughly wash and peel the mushrooms, and then send them to soak in cold water. Some people do this throughout the day, but it’s better to set aside three days.
Pour the soaked products with cold water in a deep saucepan, which must be placed on the fire, boiled, and then cooked for another 40 minutes until done. Place the boiled milk mushrooms in a colander and leave them to drain in this form.
When the mushrooms have cooled, grind them through a meat grinder or use a knife to chop the food. You need to do the same with carrots and onions, but they can also be grated.
Place a frying pan with sunflower oil on the fire, and then fry the onions in it. Add tomato sauce, mushrooms and carrots to the grill surface. Season the mixture with spices and salt to your taste, stir and simmer covered for half an hour.
As soon as you turn off the heat, add more chopped garlic to the pan. Don't forget to stir! Cover with a lid and let the dish sit for 10 or 15 minutes. Only after this can the caviar be eaten or placed in sterilized jars. Milk mushroom caviar with garlic is ready for the winter!

Fried mushrooms for the winter

Ingredients:

fresh milk mushrooms – 1 kg;
sunflower oil – 0.1 kg;
onions – 1 pc.;
dill to taste;
salt and pepper to taste.

Cooking process:

Fried milk mushrooms are not at all inferior in taste to pickles made from these products. First, forest mushrooms need to be thoroughly cleaned and washed, soaked for three days in cold water to get rid of bitterness. Only after this can they be subjected to heat treatment.
Pour cold water over the milk mushrooms and place the pan over low heat. When the broth boils, you will need to cook the mushrooms for another 15 minutes, and then drain them in a colander to dry.

Next, cut into cubes or strips and place in a frying pan with heated sunflower oil. Fry the mushrooms until golden brown. The excess liquid should be fried, and then add more chopped onion, salt and spices to the pan. Cook until fully cooked, covered, and then let the mushrooms brew for a while. Fried milk mushrooms for the winter can be placed in jars and stored in the refrigerator or sent to the freezer in plastic containers.

An unusual combination of products often gives very good results in terms of the taste of the dish. Milk mushrooms in tomato sounds a little unusual, but after trying this food, you realize that everything is quite harmonious and very tasty.

You can learn how to prepare milk mushrooms in tomatoes for winter preparation and eating right now on this page. There are many different ways to process raw materials. Unique combinations with vegetables, meat and other ingredients allow you to create real culinary masterpieces: soups and appetizers, main courses and salads. See how to cook milk mushrooms in tomato in recipes with photos, where all the steps are illustrated and the subtleties of culinary skill are shown.

In order to prepare salted milk mushrooms in tomato, you will need:

fresh milk mushrooms – 500 g,
tomato juice – 400 g,
vegetable oil – 3 tbsp. l.,
salt – 7–10 g,
sugar – 100 g

How to close sharp milk mushrooms in a tomato

Before you close the milk mushrooms in tomato sauce, you need to prepare the components:

Fried milk mushrooms – 2 kg
Onion – 250 g
Carrots – 250 g
Tomato paste – 200 g
Flour – 2 tablespoons
Vegetable oil – 0.5 cups
Bay leaf – 4–5 pcs.
Salt - to taste

Select young and strong milk mushrooms, simmer until soft in vegetable oil with finely chopped onion. Boil tomato juice, add sugar and salt. Place stewed mushrooms in the hot juice, mix everything thoroughly and pour into jars. Peel, rinse, chop and fry freshly picked mushrooms in vegetable oil until tender. Peel the onions and carrots, chop and fry in oil, then add tomato paste and salt to the fried vegetables, stir and fry for 5-6 minutes, carefully add flour diluted in half a glass of water, stir and heat for another 3-4 minutes. If you want to get spicy milk mushrooms in a tomato, then add cayenne pepper in large quantities. Pour the prepared tomato sauce over the mushrooms and stir. Then put the hot mass into sterile jars, on the bottom of which you first put spices. Cover the jars with sterile lids and sterilize half-liter jars in boiling water for 40 minutes, liter jars for 55–60 minutes. Next, as usual, roll it up, turn it upside down and keep it under the blanket. Store in a dark and cool place.

Recipe for pickling white milk mushrooms in tomato

Ingredients for preparing white milk mushrooms in tomato, per liter jar:

White milk mushrooms – 500 g
Carrots – 300 g
Onion – 50 g
Parsley roots – 100 g
Tomatoes – 400 g
Garlic – 1 clove
Parsley and celery - 1 small bunch each
Bay leaf - 1-2 pcs.
Allspice – 4–5 peas
Salt – 30 g
Sugar – 10 g

The recipe for pickling white milk mushrooms in tomatoes includes several simple steps.

Separate the caps from the stems of white milk mushrooms.

Clean the legs from the soil, put everything in a saucepan and boil until tender.

While cooking, add peeled carrots, onions and parsley root to the mushrooms.

Cut the boiled mushrooms and vegetables into pieces and mix with chopped tomatoes.

Strain the mushroom broth, add salt and sugar, heat to a boil and boil, usually by almost half.

Place chopped herbs, bay leaves, a clove of garlic and peppercorns at the bottom of sterile jars.

Then put the boiled mushrooms with vegetables and pour over the mushroom broth.

Cover the jars with sterile lids and sterilize half-liter jars in boiling water for 25 minutes, liter jars for 40 minutes.

Then roll it up, turn it upside down and keep it under a blanket until completely cooled.

Store in a dark, cool place.

How to cook milk mushrooms in tomato with garlic

500 g fresh or 250 g boiled (salted) milk mushrooms
50 g bacon or fat
1 onion
2–3 carrots
1 parsley root
5 cloves garlic
⅓ head of cabbage
2 cups water or broth
6–8 potatoes
1 cup peas
1 cup beans
2 tbsp. spoons of tomato puree
½ cup sour cream
salt, green onions, dill or parsley.

Before cooking milk mushrooms in tomato with garlic, cut the mushrooms in half or into pieces. Then heat the fat in a saucepan, add diced vegetables, sauté for 5–6 minutes, add water or broth and simmer covered until half cooked. Add potatoes, cut into slices or quarters, finely chopped garlic and simmer until tender. Shortly before the end of stewing, add separately stewed mushrooms, tomato puree, sour cream and chopped herbs, and season.

Recipe for pickling milk mushrooms in tomatoes

A properly selected recipe for pickling milk mushrooms in tomatoes will allow you to prepare delicious dishes all winter. The following describes how to use such pickling for preparing stewed vegetables.

400 g salted or 60 g dried milk mushrooms
50–60 g bacon or fat
1–2 onions
½–½ cup rice
2–3 glasses of water or broth
1 tbsp. spoon of tomato puree or 3-4 fresh tomatoes
2–3 tbsp. spoons of sour cream
green onions or parsley.

Fry the prepared chopped mushrooms and onions in fat until light golden brown. Mix with washed rice and hot water or mushroom broth, simmer until the rice is soft, then add tomato puree or chopped fresh tomatoes and sour cream. Sprinkle the finished dish with chopped herbs. Serve a salad of pickled cucumbers, tomatoes or cabbage as a side dish.

Black milk mushroom in tomato

To cook black milk mushroom in tomato, you need to take the following products:

500 g fresh 250–300 g boiled or 60–70 g dried mushrooms
50 g smoked lard and 40 g fat
1 onion
Pepper
2–3 tbsp. spoons of sour cream
1–2 tomatoes
10–12 potatoes
Dill
parsley.

Chop mushrooms and onions, simmer in fat, add seasonings.
Cut the potatoes into slices or cut into four parts, boil in a small amount of water, drain the water, place the potatoes in a fireproof pan or bowl.
Place mushrooms on top and simmer for a few minutes until the potatoes are soaked in the mushroom sauce.
When serving, garnish with tomato slices and herbs.

How to marinate milk mushrooms in tomato and make soup from them

We invite you to learn how to marinate milk mushrooms in tomatoes and subsequently prepare a delicious soup from them.

Pickled milk mushrooms – 100 g
Vermicelli - 150 g
Tomato - 50 g
Onion - 1 pc.
Vegetable oil – 50 g
Cold water – 7 plates
Bouquet, salt - to taste

Marinate fresh milk mushrooms for 4 hours, swirling them with balsamic vinegar. Cook mushroom broth. Separately, boil the vermicelli in salted boiling water, breaking it into smaller pieces. When the vermicelli is soft, place it in a sieve and drain the water. Sauté canned tomato puree in vegetable oil. Strain the mushroom broth through a sieve, season it with tomato, add cooked vermicelli and boiled mushrooms, finely chopped and poached in oil, boil and serve. Instead of noodles, you can use rice, noodles or pasta.

Recipe for milk mushrooms marinated in tomato

Arugula – 200 g
Balsamic vinegar – 70 ml
Olive oil – 80 ml
Sun-dried tomatoes – 150 g
Fresh frozen milk mushrooms – 250 g
Thyme – 1–2 sprigs
Garlic – 6 cloves
Shallots – 2 pcs.
Cognac – 100 ml
Butter – 70 g
Salt pepper

This recipe for milk mushrooms marinated in tomato can be used for homemade preparations.

Mix some olive oil with balsamic vinegar. Wash the arugula, dry it and place it in deep plates, pour this mixture over it. Cut the sun-dried tomatoes into strips. Pour boiling water over the mushrooms, bring to a boil, drain, cut into large cubes. Fry the mushrooms in the remaining olive oil with the addition of thyme, garlic and finely chopped shallots. Pour cognac over the mushrooms and flambé them, add salt and pepper. Place the mushrooms on plates around the dressed arugula and top with sun-dried tomatoes. When serving, season the dish with coarsely ground black pepper.

How to salt milk mushrooms in tomato and stew them with tomatoes

Before stewing with tomatoes, you need to do some preparation.

250 g white milk mushrooms
50 g butter
1 cup sour cream
2 onions
300 g tomatoes
Dill
salt - to taste.

Before salting milk mushrooms in tomato, cut the processed fresh mushrooms into slices and pour in tomato sauce for 3 hours. Then fry in a frying pan with butter; add fried onions, tomatoes, sour cream and simmer. Sprinkle the finished dish with chopped dill.

How to salt milk mushrooms in tomato for stewing with beef

And now we suggest you learn how to salt milk mushrooms in a tomato followed by stewing mushrooms with aromatic beef.

Required:

500 g beef
200 g smoked pork belly
100 g onion
50 g each of margarine and tomato puree
240 g milk mushrooms
30 g red wine
120 g meat broth
140 g flour
Pepper
Bay leaf

Cooking method.

First, chop the peeled mushrooms and pour them with tomato sauce and spices.
Cut the beef pulp into portions.
Fry the meat in margarine with onions and diced pork belly.
Pour in the broth, add wine, pepper, bay leaf and simmer until tender.
Prepare a sauce from the broth in which the meat was stewed.
Heat the flour on a baking sheet or frying pan until it turns golden brown, add it to the broth, where you also add finely chopped mushrooms and tomato puree.
Boil for approximately 40–45 minutes.
Place the meat in the prepared sauce and boil.

Recipes for preparing milk mushrooms in tomatoes for the winter

The basic recipes for preparing milk mushrooms in tomatoes for the winter are already described above on this page. All that remains is to offer caviar with eggplant. Well, then you can find more interesting options for dishes with these mushrooms in combination with tomato.

Eggplant caviar with white mushrooms

Eggplants – 2 pcs.
Olive oil – 50 ml
White milk mushrooms – 150 g
Thyme – 2 sprigs
White bread – 4 slices
Tomatoes – 2 pcs.
Parsley – 1–2 sprigs
Basil – 1–2 sprigs
Salt pepper

Cut the eggplants in half, drizzle with olive oil and bake at 180°C for 25–30 minutes. Peel the white milk mushrooms, cut into cubes and fry in olive oil with the addition of thyme. Prepare croutons: bake slices of bread in a dry frying pan or in a toaster. Scoop out the pulp from the baked eggplants, cut into cubes, add tomatoes, chopped the same way, fried white milk mushrooms, chopped parsley and basil. Add salt and pepper to taste. Mix everything, place on plates, and place white bread croutons nearby.

Omelette with white milk mushrooms and cherry tomatoes

White milk mushrooms – 300 g
Olive oil – 40 ml
Thyme – 2 sprigs
Garlic – 2 cloves
Cherry tomatoes – 150 g
Parsley – 1 sprig
Eggs – 8 pcs.
Cream – 200 g
Butter – 60 g
Mix of lettuce leaves – 150 g
Salt pepper

Cut the peeled mushrooms into cubes and fry in olive oil with the addition of thyme and garlic for 3-5 minutes. Add cherry tomatoes, cut into 4 parts, and chopped parsley. Add salt and mix. Beat eggs and cream using a blender. Salt and pepper to taste. Pour a quarter of the omelette mixture into a frying pan with heated butter (20 g), fry until half cooked. When the omelette is almost ready, place a quarter of the fried mushrooms in the center. Roll the omelette into a tube and place on a plate, add lettuce leaves. Repeat with remaining ingredients to make 4 omelet servings.

Salad with fried white milk mushrooms and tomatoes

Baku tomatoes – 600 g
Olive oil – 50 ml
Young garlic – 3–4 cloves
Fresh thyme – 2 sprigs
Narsharab sauce – 30 ml
Balsamic vinegar – 30 ml
Mix of salad leaves (arugula, frisee, chard, corn) – 300 g
Fresh frozen white milk mushrooms – 600 g
Salt pepper

Cut the tomatoes crosswise, place them in boiling water for a few seconds, then in cold water, remove the skins. Cut each into four parts, cut out the core, remove the juice and seeds. Drizzle the tomato slices with olive oil, sprinkle with randomly chopped garlic (leave a couple of cloves for frying the mushrooms), season with 1 sprig of thyme and crushed pepper, put in the oven for a few minutes at 180°C to wilt. Let cool. Thaw the white milk mushrooms, cut into four parts and fry in olive oil with garlic and the remaining thyme, salt and pepper. Prepare the sauce. Mix narsharab, remaining olive oil, balsamic vinegar. Sort the lettuce leaves, rinse, dry, season with sauce, and place on plates. Place dried tomato slices and fried mushrooms on top of the salad.