Chanterelles in Tomato Sauce for Winter – Simple Step-by-Step Recipe

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If you managed to gather a good harvest of mushrooms this year, be sure to try preserving chanterelles in tomato sauce for winter. This method allows you to retain their flavor for a long time and create a versatile appetizer that will always come in handy. A jar can be opened for a family dinner or served at a festive table! We share the best recipe!

Preparation time: 1 hour 30 minutes.
Servings: 2.

Ingredients

• 600 g chanterelle mushrooms;
• 4 tablespoons tomato paste;
• 2 onions;
• 5 cloves garlic;
• 600 ml water;
• 2 tablespoons sugar;
• 1 tablespoon salt;
• 2 tablespoons 9% vinegar;
• 2 bay leaves;
• 1/2 teaspoon ground black pepper;
• vegetable oil for frying.

Step-by-Step Recipe

1. Sort and thoroughly wash the chanterelles, cutting larger mushrooms into several pieces. Cover with water, boil for 15 minutes after coming to a boil, then drain the chanterelles in a colander.
2. Peel and finely chop the onions, press the garlic through a press.
3. Sauté the onions for 5-7 minutes in a heated pan with vegetable oil until soft.
4. Dilute the tomato paste in water and pour into a saucepan. Add the chanterelles, sautéed onions, garlic, sugar, salt, bay leaves, and ground black pepper.
5. Bring everything to a boil and simmer for 30 minutes over low heat, stirring occasionally. Pour in the vinegar and cook for another 5 minutes.
6. Spoon the hot chanterelles along with the tomato sauce into sterilized jars of suitable size and immediately seal with lids.
7. Turn the jars upside down, wrap them in a warm blanket, and leave until completely cooled. Store the preserved chanterelles in a cool, dark place.