Mushroom spread

Mushroom Zacusca – a feast of flavors from the heart of the forest

Who doesn't love a delicious zacusca that brings the rich taste of mushrooms to the plate? This recipe is a true homage to a highly appreciated ingredient, the porcini mushroom, which delights us with its unique flavor. Whether you grew up with the taste of this zacusca or are discovering it now, I invite you to join me on a culinary journey filled with tradition, memories, and unmistakable aromas.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: Approximately 10 jars of 400g

Your ingredients for perfect mushroom zacusca:

- 2 kg fresh young porcini mushrooms
- 2 kg red bell peppers
- 2 kg red sweet peppers
- 1 kg onion (a mix of red and yellow onion for a more complex flavor)
- 1 kg carrots
- 800 ml tomato juice
- 10-12 bay leaves
- 1 teaspoon whole pepper
- 1/2 teaspoon marjoram
- 5-6 sprigs of fresh thyme
- 2 garlic cloves
- Salt to taste
- 1 liter oil (preferably sunflower or olive oil)

The story of mushroom zacusca

Zacusca is a staple recipe in many cultures, with deep roots in culinary traditions. Each region has its own version, but the essence remains the same: a delicious blend of vegetables, preserved to be enjoyed throughout the winter. In our case, the porcini mushrooms are the stars of this dish, bringing an earthy and rich note that enhances every spoonful.

Step by step to perfection

1. Preparing the mushrooms: Start by cleaning the porcini mushrooms of impurities. Wash them well under running water and remove any dirt from the stems. You can use a soft brush to avoid damaging the mushrooms. Once cleaned, chop them finely using a meat grinder or food processor. The mushrooms should be well chopped to integrate perfectly into the zacusca.

2. Roasting the peppers: The bell peppers are a key ingredient for flavor. Place them on a grill or stovetop until the skin becomes blackened and wrinkled. After roasting, let them cool slightly, then peel off the skin and remove the stems. Chop them finely, preparing them to be part of this feast.

3. Preparing the vegetables: Wash and peel the onion, carrots, and sweet peppers. Finely chop the onion and grate the carrots. The sweet peppers should also be chopped finely.

4. Start cooking: In a large pot, pour half of the oil and add the onion. Sauté over medium heat until it becomes translucent. Add the carrots and continue to cook until softened, and the oil turns a vibrant orange color.

5. Add the remaining ingredients: In the pot with onion and carrots, add the bell peppers, sweet peppers, pepper, marjoram, bay leaves, and garlic cloves. Continue to sauté, stirring occasionally, until the liquid released by the vegetables evaporates and the oil begins to rise.

6. Cooking the mushrooms: In another pot, pour the remaining oil and add the chopped mushrooms. Sauté over low heat, stirring occasionally, until the oil starts to rise to the surface, indicating they are ready.

7. Combining the ingredients: Pour the sautéed mushrooms into the pot with the vegetables. Add the tomato juice and adjust the taste with salt. Let it simmer over low heat for 1-1.5 hours, stirring occasionally, until the zacusca thickens and the oil rises to the surface.

8. Sterilization: When the zacusca is ready, take it off the heat. Fill clean and sterilized jars, then seal them tightly. Place the jars in a large pot, on the bottom of which you have placed a towel. Pour water up to a third of the height of the jars and cover them with another towel. Put the pot on the stove and let the jars steam for 40 minutes, starting from the moment the water begins to boil.

9. Cooling and storage: Turn off the heat and let the jars cool in the water. The next day, top up with water and repeat the steaming process. Once the jars are completely cool, store them in a cool, dark place. You will be delighted to open a jar in winter and enjoy the fresh aroma of porcini mushrooms.

Notes and tricks

- If you like a spicier taste, you can add a hot pepper along with the other vegetables.
- You can experiment with various herbs, such as oregano or basil, to give it a personalized twist.
- Mushroom zacusca pairs perfectly with a slice of fresh bread or alongside cottage cheese, providing you with a delicious appetizer.
- Substitute porcini mushrooms with other mushrooms or a combination to vary the recipe.

Nutritional benefits

Mushroom zacusca is not only delicious but also packed with nutrients. Porcini mushrooms are an excellent source of plant-based protein, B vitamins, and minerals such as potassium and copper. Fresh vegetables add fiber and antioxidants, making it a healthy choice for any diet.

Frequently asked questions

1. Can I use frozen porcini mushrooms? Yes, you can use frozen porcini mushrooms, but make sure to thaw and drain them well before adding them to the recipe.

2. How can I preserve zacusca for longer? Ensure that the jars are properly sterilized and store them in a cool, dark place, so the zacusca can last for several months.

3. What other recipes can I try with porcini mushrooms? Porcini mushrooms can be used in risottos, pasta sauces, or even soups, adding a special touch to each dish.

Now that you have all the necessary information, I can only wish you good luck in cooking! Mushroom zacusca will surely become the star of your pantry, bringing a touch of joy to every meal. Enjoy!

 Ingredients: -2 kg. younger, fresh porcini mushrooms -2 kg. red capia peppers -2 kg. red bell peppers -1 kg. red and yellow onions -1 kg. carrots -800 ml. tomato juice -10-12 bay leaves -1 teaspoon whole pepper -1/2 teaspoon marjoram -5-6 sprigs of fresh thyme -2 cloves of garlic -salt to taste -1 l. oil