Mushroom Spread

Mushroom Zacusca - A Fall Delicacy in a Jar

Preparation time: 60 minutes
Baking time: 90 minutes
Total: 150 minutes
Number of servings: 8-10 jars of 500 ml

Zacusca is a traditional dish that brings together the most aromatic vegetables and mushrooms, creating a perfect appetizer for winter meals. Over the years, this recipe has evolved and adapted, becoming an essential part of the culinary tradition in many cultures. Today, I will guide you step by step in making a delicious mushroom zacusca, perfect for enjoying on fresh bread or alongside grilled dishes.

Ingredients

- 2.5 kg bell peppers
- 2.5 kg chili peppers
- 2.5 kg mushrooms (preferably chanterelles, but any edible mushroom is welcome)
- 2 kg onions
- 1.5 kg carrots
- 1 liter oil
- 200 g tomato paste
- Coarse salt, to taste
- Peppercorns, to taste

Step by step for a perfect zacusca

1. Preparing the vegetables
Start by washing the bell peppers and chili peppers. Remove the seeds and, using a meat grinder, grind them well. At the same time, peel the onions, wash them, and chop them finely or run them through the meat grinder. The carrots should be peeled, washed, and grated using a fine grater. These vegetables will form the base of your zacusca.

2. Preparing the mushrooms
Clean the mushrooms, wash them thoroughly, and boil them in a pot of water for about 25-30 minutes. After boiling, let them cool, then chop them with the meat grinder. It is essential to obtain about 2.5 kg of chopped mushrooms, which will add a savory flavor to the zacusca.

3. Starting the cooking process
In a large pot, add the oil and let it heat up. Add the chopped onions and sauté for 10-15 minutes until they become translucent. Then add the carrots and let them soften together with the onions, stirring occasionally. After 10 minutes, add the ground bell peppers and chili peppers. Mix all the ingredients well.

4. Adding the mushrooms
After the vegetable mixture has been sautéed, add the chopped mushrooms. Stir again and place the pot in the oven. It is important to open the oven occasionally and stir the zacusca to prevent sticking.

5. Finalizing the preparation
The zacusca is ready when it has reduced well and is no longer watery. About 15 minutes before taking it out of the oven, add the tomato paste, salt, and a few peppercorns, adjusting the taste to your preference.

6. Preserving
Let the zacusca cool slightly, then wash the jars with hot water. Fill them with warm zacusca, screw the lids tightly, and wrap each jar in paper. Place them in a larger pot, cover the jars with water, and sterilize them over medium heat for 50 minutes. Let them cool in the water, and the next day, move them to a cool place.

Practical tips for a perfect result

- Use fresh, seasonal vegetables for the best flavor.
- If you want to enrich the zacusca, you can add dried dill or bay leaves during cooking.
- Experiment with different types of mushrooms for a variety of flavors. Shiitake or champignon mushrooms can provide an interesting note.

Nutritional value

This mushroom zacusca is rich in fiber and vitamins, thanks to the fresh vegetables. The mushrooms provide a good source of plant-based protein and antioxidants, making this recipe not only delicious but also healthy.

Frequently asked questions

- Can I use canned mushrooms?
We recommend using fresh mushrooms, but you can also use canned mushrooms if you don’t have any on hand. Make sure to drain them well before use.

- How can I adapt the recipe for a smaller portion?
You can reduce the proportions of the ingredients while keeping the same ratios for a balanced taste.

- What can I serve alongside mushroom zacusca?
Zacusca is delicious on toasted bread, but you can also serve it alongside cottage cheese or as a side for grilled dishes.

A personal note

This mushroom zacusca recipe reminds me of the days spent with my grandmother, who patiently taught me the secrets of cooking. Each jar of zacusca was a treasure that I opened on cold winter days, bringing warm memories of summer meals. Even today, when I prepare it, I feel connected to those precious moments.

I hope this mushroom zacusca recipe will become a family tradition for you too, filled with flavors and beautiful memories. Bon appétit!

 Ingredients: 200 g tomato paste, 2.5 kg bell peppers, 2.5 kg peppers, 2.5 kg mushrooms (I used chanterelles) cleaned and boiled, 2 kg onions, 1.5 kg carrots, 1 liter of oil, coarse salt, peppercorns

 Tags:  zacusca sponges pepper bell peppers