Mushroom spread

Mushroom zacusca is a savory snack, perfect for chilly winter days. This traditional recipe is not only delicious but also an excellent way to preserve fresh vegetables for the cold season. Discover how to prepare a tasty mushroom zacusca, full of flavors and healthy.

Total preparation time: 2 hours
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Number of servings: approximately 6 jars of 400 g

Ingredients needed for mushroom zacusca:
- 800 g fresh mushrooms (preferably champignon or wild mushrooms)
- 500 g kapia peppers (or red peppers)
- 400 g peeled tomatoes (fresh or canned)
- 500 g onions
- 6 tablespoons of tomato paste
- 16 tablespoons of oil (preferably sunflower oil or olive oil)
- Salt and pepper, to taste

Step by step in preparing mushroom zacusca:

1. Preparing the ingredients: Start by roasting the peppers on a grill or in the oven until the skin is slightly charred. This will add a delicious smoky flavor to the zacusca. Once removed, place them in a bowl covered with plastic wrap to steam, then peel and chop them finely.

2. Onions and tomatoes: Peel and finely chop the onion. Wash the tomatoes, peel them (if fresh), and dice them. If you prefer a finer texture, you can use a blender to turn them into a paste, but keep some of the original texture for a more interesting taste.

3. Mushrooms: Clean the mushrooms with a damp cloth and chop them into cubes. You can use fresh or canned mushrooms, but fresh ones will provide a more vibrant taste and a pleasant texture.

4. Sautéing the vegetables: In a large pot, heat the oil over medium heat and add the onion. Sauté the onion until it becomes translucent, about 5 minutes. Then, add the peppers and mushrooms. Continue to sauté for 4 minutes, stirring occasionally.

5. Adding tomatoes and tomato paste: Once the vegetables are lightly sautéed, add the tomatoes and tomato paste. Mix well to combine all the ingredients.

6. Boiling the mixture: Add 4 cups of water and let the mixture simmer over low heat. Continue cooking until the liquid significantly reduces and the oil rises to the surface, usually between 1 hour and 1 hour and a half. Stir occasionally to prevent sticking.

7. Seasoning: At the end of cooking, season the zacusca with salt and pepper to taste.

8. Preparing the jars: While the zacusca is almost ready, prepare the jars. Wash them well and place them in the oven at 100°C to sterilize.

9. Filling the jars: Pour the warm zacusca into the jars, filling them to about 1 cm from the top. Cover the jars with sterilized lids.

10. Preserving: Place a pot of water on the stove and set the jars on a metal rack or on a layer of newspapers, then add water until halfway up the jars. Boil the jars for 40 minutes. Let them cool in the water, then store them in a cool, dark place.

Useful tips for a perfect zacusca:
- Choose fresh, quality mushrooms for superior taste. Wild mushrooms can add a unique flavor.
- If you want a spicier zacusca, you can add a finely chopped hot pepper.
- Replace some of the oil with butter for a richer flavor and texture.
- Zacusca can be served with toasted bread or cottage cheese, to create a delicious and nutritious snack.

Nutritional information (per serving):
- Calories: approximately 150 kcal
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 12 g
- Fiber: 3 g

Frequently asked questions:
1. Can I use canned mushrooms? Yes, but fresh mushrooms provide a better texture and taste.
2. How can I keep zacusca longer? Make sure the jars are well sterilized and stored in a cool place, away from sunlight.
3. What other vegetables can I add? You can experiment with carrots or zucchini to enrich the texture and flavor.

Mushroom zacusca is not just a recipe, but a dish that brings family and friends together around the table. Enjoy these moments filled with warmth and joy, accompanied by a delicious zacusca that you prepared with love. Enjoy your meal!

 Ingredients: 800 g mushrooms, 500 g bell peppers, 400 g peeled tomatoes, 500 g onions, 6 tablespoons tomato paste, 16 tablespoons oil, salt and pepper to taste.

 Tags:  mushroom spread