Chanterelle spread

Welsh artichoke couscous - A fall delicacy

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6 x 400 ml jars

What could be more comforting on a fall day than a savory chanterelle zacusca? This easy-to-make recipe will help you enjoy the rich flavors of mushrooms combined with the sweetness of onions and spices. Zacusca is a traditional recipe, loved for its versatility, which can be used as an appetizer, spreadable or as an ingredient in other dishes such as pizza or pasta. So let's get to work!

Ingredients

- 1 kg fresh chanterelles (wild mushrooms)
- 1 kg onion
- 750 ml unrefined corn oil
- 2 liters broth (or tomato paste)
- 1 tablespoon salt (or to taste)
- 7 bay leaves
- 1 teaspoon ground pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon chili pepper paste (optional)

Utensils needed

- A large saucepan (preferably lidded and ovenproof)
- Blender or chopper
- Sterilized jars (preferably 400 ml)
- Large funnel (to fill the jars)
- A deep sterilizing tray

Preparation Step by Step

Step 1: Prepare the biscuits

Start by carefully washing the galbors under cold running water. Make sure to clean them thoroughly of any impurities. Once washed, drain them well. This step is essential to prevent diluting the flavor of the zacusca.

Step 2: Cooking the mushrooms

In a large saucepan, add a splash of oil and place over a high heat. Add the chanterelles gradually to allow the water to evaporate. Here it's important not to add salt from the start, as this can draw too much water out of the mushrooms.

As the shallots begin to boil, reduce the heat to medium and cook for about 20-30 minutes, stirring occasionally.

Step 3: Preparing the onions

Meanwhile, peel the onion and slice thinly. In a separate pan, add a little oil and sauté the onion over medium heat. Add the water from the mushrooms gradually to prevent catching. The onions should turn golden and soft, which will add a delicious flavor to your zacusca.

Step 4: Grind the ingredients

Once the shallots have cooked thoroughly, take the saucepan off the heat and allow to cool slightly. Use a blender to turn the mashed onions into a fine paste. The drained shallots can be put through a food processor to get a uniform texture.

Step 5: Combining the ingredients

Meanwhile, in a saucepan, combine the mushroom paste with the blanched onion. Add the stock, oil, salt, bay leaves, pepper, pepper, oregano, basil and chili paste (if using). Mix well and make sure all ingredients are homogeneous.

Step 6: Baking

Cover the casserole dish with aluminum foil and place it in the preheated oven at 180 degrees Celsius. Let the zacusca cook for about an hour. This is when the flavors will intensify and combine perfectly.

Step 7: Sterilize the jars

While the zacusca is baking, prepare the jars. Wash them well and let them drain. When the zacusca is ready, fill the hot jars using a large ladle so as not to burn yourself or make a mess.

To sterilize, place the jars in a tray of lukewarm water (so they don't burst from the high temperature) and let them sterilize for 30 minutes. After that, repeat the process for extra safety.

Personal note

Here comes a trick from me: to make it easier to pour the zacusca into the jars and avoid messes, use a large funnel. It's much easier and protects the jars from splatter.

Serving tip

Galbiori zacusca is delicious served on a slice of toast with cheese or olives. You can use it as a filling for a homemade pizza or simply enjoy it as an appetizer with a cup of plum brandy.

Nutritional benefits

Mushrooms are an excellent source of vitamins B and D and mushrooms in general are rich in antioxidants. This is not only tasty but also nutritious and low in calories, making it suitable for those looking to maintain their weight.

FAQs

1. Can I use other types of mushrooms?
Of course! If you can't find fresh chanterelles, you can use champignon mushrooms or other edible mushrooms.

2. How can I keep zacusca longer?
Make sure the jars are properly sterilized and the zacusca is well sealed. It can be stored in a cool, dark place.

3. Can I add other spices?
Absolutely! Experiment with different spices such as thyme, or even add a little garlic for a more intense flavor.

Conclusion

The galbiori zacusca is a simple and delicious recipe that brings together the flavors of autumn in a refreshing way. Not only will it delight your taste buds, but it will also bring a hint of nostalgia to every jar. So make this zacuscă and enjoy its authentic taste all winter long!