Mushroom Pleurotus Spread

Mushroom zacusca: a savory delight for all lovers of traditional dishes. This recipe will take you through the magic of flavors and colors, bringing a touch of nostalgia from past seasons when zacusca was a symbol of kindness and hospitality.

Preparation time: 1 hour
Cooking time: 4 hours
Total: 5 hours
Number of servings: 20

A brief story about zacusca

Zacusca is a traditional recipe that has been passed down from generation to generation, with deep roots in culinary culture. Usually cooked in the autumn season, this delicious paste is an excellent way to preserve fresh vegetables and enjoy them throughout the year. Each household has its own version, and the ingredients may vary, but the essence remains the same: a mixture of slowly cooked vegetables that develop rich and intense flavors.

Necessary ingredients

To prepare mushroom zacusca, you will need the following ingredients:

- 20 kg eggplants
- 10 kg kapia peppers
- 6 l tomato puree
- 2 kg white onions
- 1.5 kg oyster mushrooms
- 2 l oil
- Bay leaves
- Peppercorns
- Coarse iodized salt

Preparation of ingredients

1. Eggplants: Grill over a wood fire until the skin is charred and the flesh is soft. This process will give them a smoky flavor, characteristic of zacusca. After grilling, let the eggplants cool, then peel and drain for a few hours.

2. Kapia peppers: Grill similarly to eggplants, but once done, place them in a covered dish sprinkled with coarse salt. Cover and let them rest for about 30 minutes, so the skin comes off more easily. Peel the peppers, removing the skin, seeds, and stems, being careful not to use too much water.

3. Onions: Peel and finely chop the onions. This will be the base of the flavors in the zacusca.

4. Oyster mushrooms: Wash them well, clean them, and slice them thinly. These mushrooms will add a pleasant texture and rich flavor to the dish.

Cooking

1. In a large skillet or pot, heat 500 ml of oil. Add the chopped onions and sauté over medium heat until translucent. Here is an important tip: do not rush this step, as caramelized onions will add natural sweetness to the zacusca.

2. Once the onions are translucent, add the sliced oyster mushrooms. Let them sauté for about 10 minutes, uncovered, stirring occasionally.

3. Add the cleaned and finely chopped kapia peppers. Bring everything to a boil, then add the drained and chopped eggplants.

4. Pour in the remaining oil and tomato puree, stirring well. Season with salt, bay leaves, and peppercorns to taste.

5. Reduce the heat to low and let the zacusca simmer for about 4 hours. This is the stage where the flavors will intensify, and the oil will start to rise to the surface. If you prefer, you can move the pot to the oven, set at a low temperature, to allow for slow and even cooking.

Practical tips

- Calories and nutritional benefits: Mushroom zacusca is a healthy choice, being rich in vitamins, minerals, and antioxidants. Consumed in moderation, it can be a delicious option in your diet. A serving (approximately 100g) has about 90-100 calories, depending on the amount of oil used.

- Possible variations: You can add some grated carrots or zucchini to diversify the flavors. Also, for a spicier taste, try adding a finely chopped hot pepper.

- Serving: Zacusca is often served on toasted bread or pita, alongside goat cheese or a fresh salad. It is also perfect to enjoy with a refreshing drink or a glass of white wine.

Frequently asked questions

1. Can I keep zacusca for a longer time?
Yes, zacusca can be preserved in sterilized jars, ensuring they are tightly sealed. Store it in a dark and cool place.

2. How can I reduce cooking time?
Use a slow cooker or cook on low heat, covering the pot, to speed up the cooking process.

3. Can I substitute oyster mushrooms with another type of mushroom?
Of course! Champignon or crimini mushrooms are excellent alternatives, but oyster mushrooms offer a unique texture.

Conclusion

Preparing mushroom zacusca is a pleasant and fulfilling activity. Whether you make it alone or with loved ones, each spoonful will bring along memories and family stories. Don't forget to enjoy the process and the final result! Happy cooking and bon appétit!

 Ingredients: Eggplants 20 kilograms, Bell peppers 10 kilograms, Tomato paste 6 liters, White onions 2 kilograms, Pleurotus mushrooms 1.5 kg, Oil 2 liters, Bay leaves, Peppercorns, Coarse iodized salt.