Mushroom spread

Mushroom Zacusca – A Fall Delicacy

Welcome to the world of delicious flavors, where mushroom zacusca becomes the star of the season! This dish is not just a simple preserve, but an explosion of tastes that reminds us of the autumn filled with fresh vegetables and the moments spent around the table with loved ones. Today, I will share my recipe for mushroom zacusca, a perfect blend of vegetables and mushrooms, with an unmistakable texture and a vibrant color that makes it irresistible.

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

Ingredients:

- 2 kg mushrooms (preferably wild mushrooms, but champignon mushrooms are a good alternative)
- 1 kg yellow bell peppers (for a golden color – a true visual feast)
- 2 kg red bell peppers (their ripeness will influence the final flavor)
- 1 kg onions (for added sweetness)
- 600 ml oil (sunflower oil is ideal, but you can experiment with olive oil)
- 800 ml tomato paste or puree (choose a quality puree for an intense taste)
- Coarse salt and freshly ground pepper (to taste)
- 6 bay leaves (for a complex aroma)
- 1 head of garlic (as fresh as possible)
- 1-2 hot peppers (optional, for a touch of spice)

Preparation Steps:

1. Preparing the ingredients: Start by cleaning the vegetables. Chop the onion finely, and roast the bell peppers and red peppers, then peel them. This step is essential for achieving a fine and aromatic zacusca. If the mushrooms are frozen, they should be thawed and well-drained.

2. Chopping the vegetables: If you want to save time, use a food processor. I prefer to use the pulse/turbo function, stopping the processor every 2-3 seconds. This way, I achieve a perfect texture, similar to that obtained manually.

3. Sautéing the vegetables: In a large pan, add 150 ml of oil and sauté the onion over medium heat, stirring occasionally. After 10-15 minutes, add the yellow bell peppers and red peppers. Let them sauté together for about an hour until they become soft and sweet.

4. Adding the mushrooms: In another pan, sauté the mushrooms in 200 ml of oil until they become golden. Then, add them to the large pot with the onion and bell peppers. Mix well to combine the flavors.

5. Cooking the mixture: Let the mixture simmer over low heat for 50-60 minutes. Add the chopped garlic and spices (salt, pepper, bay leaves) in the last 10 minutes of cooking.

6. Finalizing the dish: About 10 minutes before turning off the heat, add the puree or tomato paste. Mix well and let it boil for a few moments.

7. Preserving: Prepare clean and sterilized jars. Fill them with hot zacusca, then cover them with lids. Place the jars in the oven at 180 degrees Celsius for an hour. This step will ensure better preservation and an intense aroma. Let them cool slowly in the oven without opening them.

Serving suggestions: Mushroom zacusca is delicious served on toasted bread, alongside cottage cheese or feta cheese. It can be used as an appetizer at festive meals or as a side dish for roasts. It is also an excellent choice to accompany a bottle of dry white wine.

Personal tip: For an even more intense flavor, add a splash of balsamic vinegar at the end, before filling the jars.

Frequently asked questions:
- Can I use canned mushrooms? It is preferable to use fresh or frozen mushrooms to maintain the texture and flavor.
- How can I preserve zacusca for a longer time? Ensure that the jars are well sterilized and sealed airtight. Store them in a cool, dark place.
- Can I add other vegetables? Of course! Carrots or zucchini are excellent options to diversify the recipe.

Nutritional benefits: Mushroom zacusca is rich in fiber, vitamins, and minerals. Mushrooms are a good source of plant-based proteins, and bell peppers are full of antioxidants. The added oil provides essential fatty acids for health.

So, dear cooking friends, don’t hesitate to try this tasty mushroom zacusca recipe! It’s a dish that will fill your pantry with autumn flavors and bring joy in every jar. Enjoy your meal!