Mushroom spread

Mushroom Zacusca – A Delicacy for Winter Meals

Preparation Time: 1 hour
Cooking Time: 1 hour and 30 minutes
Total Time: 2 hours and 30 minutes
Number of Servings: 10-12 jars of 400g

In a world full of quick and easy recipes, mushroom zacusca remains a true symbol of culinary tradition. In winter, when the days grow colder and meals become moments of gathering around family, zacusca offers an authentic taste, rich in flavor and warmth. This recipe, rich in vegetables and flavored with mushrooms, is not only delicious but also a fantastic way to preserve the tastes of summer for the cold days.

Necessary Ingredients

- 3 kg of chanterelles (or other edible mushrooms)
- 2 kg of onions
- 3 kg of bell peppers (preferably sweet)
- 3 kg of kapia peppers
- 3 kg of sweet peppers
- 4 large carrots
- 1 liter of oil (preferably sunflower or olive oil)
- 650 g of tomato paste (homemade for a more intense flavor)
- Coarse salt (to taste)
- Peppercorns (optional, but recommended for extra flavor)
- Bay leaves (for a more complex taste)

Preparation Steps

1. Preparing the Vegetables:
- Start by roasting the bell peppers, sweet peppers, and kapia on the grill or in the oven. Wait until they are well browned, then place them in a large pot and cover with a lid. This will help soften the skins of the vegetables, making them easier to peel.
- After a few minutes, when they have cooled slightly, peel them, remove the stems and seeds, and chop them finely either with a food processor or a meat grinder.

2. Collecting the Juice:
- The juice left by the peppers in the pot should not be thrown away; strain it and keep it. This will add extra flavor to the zacusca.

3. The Onions:
- Peel and wash the onions. Cut them in half and blanch them in boiling water for 3-4 minutes. This process will eliminate the bitterness from the onion. After blanching, let them cool and chop finely.

4. The Carrot:
- Peel the carrot, wash it, and boil it halfway. Once boiled, chop or mash it.

5. The Mushrooms:
- Clean the chanterelles, wash them well in several waters, then blanch them in boiling water. After they cool, rinse them under cold running water and let them drain. Finally, chop them finely.

6. Preparing the Zacusca:
- In a large cast-iron pot, add the oil and sauté the onions and carrots for about 5 minutes, until they become translucent.
- Add the mixture of bell peppers and sweet peppers, along with the strained juice. Let it simmer over medium heat, stirring occasionally with a wooden spatula to prevent sticking.

7. Adding the Final Ingredients:
- After about an hour, when the mixture has reduced, add the chanterelles and tomato paste. Mix well and continue to cook, ensuring that the mixture does not stick to the bottom of the pot.

8. Seasoning:
- Season with salt, peppercorns, and a few bay leaves. Let it simmer for another 5 minutes.

9. Preserving the Zacusca:
- Once the zacusca is ready, let it cool slightly. Wash the jars and lids with hot water and place them on a towel to drain. Fill the jars with zacusca, leaving about 1 cm of free space. Wrap the jars in paper and place them in a pot. Add water up to ¾ of the jars, place a kitchen towel on top, and sterilize over medium heat for 30-35 minutes.
- After sterilization, remove the jars and wrap them well in a thick blanket. Leave them like this until the next day, when you will take them to a cool place.

Practical Tips

- Use fresh, high-quality vegetables to achieve a more intense-flavored zacusca.
- Add fresh herbs like parsley or dill for a touch of freshness.
- If you want a spicier zacusca, add hot peppers to the mixture.
- Zacusca can be served with toasted bread or as a side dish for various meat dishes.

Delicious Pairings

Mushroom zacusca pairs perfectly with a slice of warm polenta or a glass of dry red wine. It can also be an excellent accompaniment to cheeses or cold cuts. Serve it as an appetizer on festive platters, where it will surely attract your guests' attention.

Nutritional Benefits

This recipe is rich in vitamins and minerals due to the vegetables used, and chanterelles are an excellent source of plant-based proteins. Consuming zacusca can contribute to a healthy diet, making it a good choice for vegetarian or vegan meals.

Frequently Asked Questions

- Can I use other types of mushrooms?
Yes, you can experiment with different types of mushrooms, such as porcini or pleurotus mushrooms, but make sure they are edible and properly cleaned.

- How long does zacusca last?
Sterilized zacusca can be stored well for several months, up to a year, if kept in a cool, dark place.

- How can I adjust the taste?
If you prefer a sweeter zacusca, you can add a tablespoon of sugar. For a more acidic taste, add a little vinegar or lemon juice.

Personal Note

This mushroom zacusca is not just a recipe, but also a childhood memory, when my mother helped me prepare it every autumn. It is a recipe that brings people together, and each jar is filled with love and tradition. Therefore, I encourage you to prepare it with family or friends, enjoy every moment, and create delicious memories!

 Ingredients: 3 kg mushrooms, 2 kg onions, 3 kg peppers, 3 kg bell peppers, 3 kg tomatoes, 4 large carrots, 1 liter of oil, 650 g homemade tomato paste, large salt, peppercorns, bay leaves