Champignon Mushroom Spread

Mushroom Champignon Zacusca: A Winter Delicacy

It is said that zacusca is more than just a simple dish: it is a tradition, a part of our culinary soul. In every jar of zacusca, there is a story, a memory of warm summers and days spent in the kitchen, and today I invite you to discover my recipe for Mushroom Champignon zacusca, a delicious and easy-to-make option, perfect for enriching winter meals.

Preparation time: 30 min
Cooking time: 2 hours 30 min
Total time: 3 hours
Number of servings: approximately 10 jars of 400 g

Ingredients:
- 3.5 kg Champignon mushrooms
- 2 kg bell peppers
- 2 kg kapia peppers
- 800 g onion
- 400 g carrot
- 450 ml vegetable oil (preferably sunflower oil)
- 2 tablespoons tomato paste
- Salt, pepper, bay leaves (to taste)

A Bit of History:
Zacusca is a dish originating from Eastern European cuisine that has evolved over the centuries, with each family having its unique recipe. Typically, zacusca is made from roasted vegetables, and the combination of mushrooms with peppers and onions offers a rich and comforting taste, perfect for winter. It is a dish that brings us together, whether served on a slice of toasted bread or as a side to a roast.

Step by Step:

1. Preparing the mushrooms:
Start by washing the mushrooms well, removing the skin. Rinse them again under cold water, then chop half of them into cubes, leaving the other half whole. These mushrooms will add texture and depth to your zacusca.

2. Boiling the mushrooms:
Place the mushrooms in separate pots with water. Boil them for 20-30 minutes until tender. After boiling, rinse them under cold water (5-6 times) to stop the cooking process and preserve the color. Then, let them drain well.

3. Preparing the peppers:
Roast the kapia and bell peppers in the oven at 200°C until the skin turns black. Then, let them cool slightly and peel off the skin. This cooking method intensifies the flavors, bringing a unique smoky taste.

4. Chopping the vegetables:
Clean and wash the onion and carrots, then chop them finely using a food processor. This technique will ensure an even distribution of flavors in the zacusca.

5. Start cooking:
In a large pot, add 400 ml of oil and heat it. Add the chopped onion and cook until translucent. Then, add the grated carrot and cook for 10 minutes. Now it's time to add the chopped bell and kapia peppers, mixing well.

6. Adding the mushrooms:
Before adding the mushrooms to the mixture, process them in the food processor and rinse them again to squeeze out the water. Add both the whole mushrooms and the cubed ones to the pot. Let everything simmer over medium heat for 2 hours and 30 minutes, stirring occasionally. It's important to be patient, as the cooking time will allow the flavors to fully develop.

7. Finalizing the zacusca:
In a separate pot, heat the remaining 50 ml of oil and add the tomato paste. Cook for 5 minutes to intensify the flavor. Then add this mixture to the vegetable and mushroom blend, mixing well. Continue to let the zacusca simmer for another 30 minutes, adjusting with salt, pepper, and bay leaves to taste.

8. Preserving:
Once the zacusca is ready, pour it hot into sterilized jars. Place the jars upside down for 3-5 minutes, then turn them to the normal position and cover them with a blanket to cool gradually. This method helps create a natural vacuum, keeping the zacusca fresh for longer.

Practical Tips:
- It is important to choose fresh mushrooms, free of spots or unpleasant odors, to achieve a delicious zacusca.
- You can experiment with various types of mushrooms, such as shiitake or oyster mushrooms, to add new flavors.
- If you want a spicier zacusca, you can add some chopped hot pepper or spices like smoked paprika.

Calories and Nutritional Benefits:
A serving of mushroom zacusca contains approximately 150-200 calories, depending on the amount of oil used. It is rich in fiber, vitamins (especially B and C), and minerals, making it a healthy option for vegetarians and beyond. Consuming mushrooms provides antioxidant benefits and can support the immune system.

Frequently Asked Questions:
1. Can I use canned mushrooms?
It is recommended to use fresh mushrooms for the best texture and flavor, but you can use canned mushrooms in emergencies.

2. How long can I keep the zacusca?
Zacusca can be stored at room temperature for a year if sealed properly. Once opened, keep it in the fridge and consume within 2 weeks.

3. What can I serve with zacusca?
Mushroom zacusca pairs perfectly with a slice of fresh bread, but it can also be used as a filling for sandwiches or tartines. Additionally, it is delicious alongside cheese or as a side for meat.

Serving Suggestions:
For a special culinary experience, serve the zacusca alongside a fresh summer salad with tomatoes, cucumbers, and feta cheese. A bottle of dry white wine will perfectly complement this combination, making any meal a true feast.

I hope I’ve sparked your appetite to try this Mushroom Champignon zacusca recipe, which will surely bring a touch of warmth to your winter evenings. Enjoy your meal!