Champignon mushrooms in tomato sauce

Name: Champignon mushrooms in tomato sauce - Teodosia G.
Ingredients: 600 g champignon mushrooms; 4 onions; 1 red bell pepper; half a jar of tomato juice; the secret of flavor; oil for sautéing; parsley

Sezon - Champignon mushrooms in tomato sauce by Teodosia G. - Recipia

I had days when I really didn't know what to cook, especially during fasting periods. On such a day, I opened the fridge and found a container of champignon mushrooms and some leftover tomato juice. I gathered what I had on hand and made this simple yet filling recipe. It's not complicated and doesn't take long, and the ingredients are quite accessible. The recipe is great when you need something quick and want to use vegetables you already have at home. Quick Info Total time: about 40 minutes Preparation time: 10-15 minutes Cooking time: 25-30 minutes Servings: 3-4 Difficulty: easy Recipe type: fasting food, main course Ingredients 600 g champignon mushrooms 4 medium onions 1 red bell pepper Half a jar of tomato juice (about 350 ml, by eye) 2-3 cups of water (for boiling) 1 additional cup of water (optional, if needed) 2 tablespoons of oil (for sautéing the onion) 1 teaspoon of seasoning type "secret of taste" or salt, to taste Fresh parsley Fresh dill (optional) Preparation method 1. Peel and chop the onions as finely as possible. Heat the oil in a pot and add the onion to sauté. Stir and let it cook for 2-3 minutes, just enough to soften a bit, without browning. 2. Meanwhile, chop the red bell pepper into small cubes. Add it to the onion, stir, and let them cook for another minute. 3. Pour 2-3 cups of water over them, enough to cover. Partially cover and let it boil for about 10 minutes over medium heat. 4. Wash the mushrooms well and clean them if necessary. Cut each mushroom in half. After the vegetables have boiled for 10 minutes, add the mushrooms to the pot. If it seems like the water is decreasing too much, add another cup. 5. Sprinkle a little seasoning or salt. Stir and let everything boil for another 20 minutes, still over medium heat. Occasionally check to ensure the liquid doesn't reduce too much. 6. After 20 minutes, pour the tomato juice over the vegetables. Stir and let it boil for another 5 minutes, uncovered. If you want, you can adjust the taste with salt or a little pepper. 7. Finally, turn off the heat and sprinkle chopped parsley and, if you like, fresh dill. Why I make this recipe often This recipe is one of the options I choose when I don’t have much time or desire to spend in the kitchen. It doesn’t involve complicated techniques, the ingredients are always on hand, and the result is hearty. It’s filling without being heavy and works well as a main dish, especially during fasting days. It can also be made in larger quantities, and leftovers don’t go to waste easily. Tips and variations Tips If the mushrooms release a lot of water, reduce the amount of water for boiling a bit. You can also use red onion if that’s what you have on hand. If you have very liquid tomato juice, let the dish boil uncovered to reduce it a bit. Substitutions Instead of "secret of taste," you can just use salt, to taste. If you don’t have a red bell pepper, a yellow or green one will work too, just for flavor and a bit of color. Tomato juice can be replaced with crushed tomato pulp if you don’t have an opened jar. Variations You can add a little finely chopped garlic at the end if you want an extra flavor. If needed, you can add a tablespoon of tomato paste for a thicker sauce. It can also be made with sliced mushrooms if you don’t want to cut them in half. Serving ideas The mushroom dish in tomato juice is good with warm polenta, but it also goes well with plain rice or bread. It can be served as a side dish alongside rice, boiled potatoes, or even plain pasta. Frequently asked questions Can other types of mushrooms be used? Yes, but with wild mushrooms, the boiling time should be adjusted since some types take longer to cook. How long should the mushrooms boil? In this recipe, I let them cook for about 20 minutes, but if they are larger or thicker, you can extend it by 5-10 minutes. Can I use homemade tomato juice? Yes, even homemade works well. If it’s thicker, you can adjust the consistency with a little water. If I don’t have a bell pepper, can I skip it? Yes, the bell pepper is not mandatory, but it adds flavor and color. Without it, the dish will be a bit simpler. Nutritional values Approximately, one serving (out of a total of 3-4) has around 100-120 kcal, with 3-4 g of protein, 5-6 g of fat (from the sautéing oil), and 10-12 g of carbohydrates. The dish is quite low in fat and high in fiber due to the mushrooms and vegetables. These are just estimates, depending on the exact amount of oil used and how much tomato juice actually goes into the recipe. Storage and reheating It keeps well in the fridge, in a closed container, for 2-3 days. When reheating, it may need 1-2 tablespoons of water if the sauce has reduced too much. I do not recommend freezing, as mushrooms change texture. The recipe is practical and flexible, doesn’t require much attention and no hard-to-find ingredients. It’s the kind of dish that keeps its flavor even the next day.

Champignon mushrooms in tomato sauce

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