Mushroom spread

Mushroom Zacusca - A Flavorful Delicacy

Mushroom zacusca is more than just a simple dish; it is a true culinary revelation, a blend of flavors that will delight your taste buds. This delicious recipe is prepared with fresh ingredients, and each step will take you on a gastronomic journey. Whether you serve it as an appetizer or as a side dish, mushroom zacusca is ideal for bringing a touch of tradition to your kitchen. Let’s explore together how you can prepare it!

Preparation Time: 2 hours
Baking Time: 1 hour (plus sterilization)
Total: Approximately 4 hours
Number of Servings: 10-12 jars

Ingredients:

- 3.2 kg of mushrooms
- 2 kg of onions
- 3 kg of bell peppers (sweet and kapia)
- 3 kg of sweet peppers
- 4 large carrots
- 1 liter of oil
- 650 g of homemade tomato paste
- Coarse salt, to taste
- Whole pepper, to taste
- Bay leaves

Preparing Mushroom Zacusca: Step by Step

1. Preparing the peppers:
The first step in making this wonderful zacusca is roasting the peppers. Preheat the oven to 200°C. Place the bell peppers, sweet peppers, and kapia on a baking tray and roast them for 30-40 minutes, or until the skin becomes blackened and easily peels off. After removing them from the oven, place them in a large pot and cover with a lid. This step will help in removing the skin. Let them cool slightly, then peel, remove the stems and seeds. Passing them through a meat grinder or food processor will turn the peppers into a fine paste, perfect for zacusca.

2. Preparing the onions:
Peel the onions, wash them, and cut them in half. In a pot, add water and bring it to a boil. When the water is boiling, add the onions and blanch them for 3-4 minutes to reduce their bitterness. Remove the onions, let them cool, and then chop them in the meat grinder.

3. Carrots and mushrooms:
Peel the carrots, wash them, and grate them. Boil them in a pot until soft (about 10 minutes), then chop them in the meat grinder. For the mushrooms, clean them well and wash them in several waters. Blanch them in boiling water for 5-7 minutes, then drain and rinse with cold water. Chop them in the meat grinder.

4. Heating the ingredients:
In a large cauldron, add the oil and sauté the onions and carrots for 5 minutes, stirring constantly. Add the pepper paste, along with the juice you saved, and let it simmer over medium heat, stirring occasionally, for about an hour.

5. Combining the ingredients:
After the pepper mixture has simmered, add the mushrooms and tomato paste. Mix well to prevent sticking to the bottom of the pot. Continue to simmer until the zacusca reduces sufficiently and the oil begins to rise to the surface. This is a sign that the zacusca is almost ready.

6. Seasoning:
Add salt, whole pepper, and a few bay leaves for extra flavor. Let it simmer for another 5 minutes, then turn off the heat.

7. Sterilizing the jars:
Wash the jars and lids thoroughly with hot water, then place them upside down on a clean towel to drain. Fill the jars with hot zacusca, leaving about 1 cm of space at the top. Wrap the jars in paper and place them in a pot. Fill the pot with water up to ¾ of the height of the jars, place a kitchen towel on top, and sterilize over low heat for 30-35 minutes, starting from the moment the water boils.

8. Cooling and storing:
After sterilization, remove the jars from the water and wrap them in a thick blanket to cool slowly. Leave them like this until the next day, then store them in a cool, dark place.

Tips and Useful Advice:

- Make sure all ingredients are fresh for the best flavor.
- You can experiment with different types of mushrooms, such as oyster mushrooms, to add a note of diversity.
- Zacusca keeps well and can be consumed for several months, making it ideal for winter.
- I recommend serving it with toasted bread or mashed potatoes. It also pairs wonderfully with a glass of dry white wine.

Nutritional Benefits:
Mushroom zacusca is an excellent source of vitamins, thanks to the fresh vegetables, and of plant proteins, through the addition of mushrooms. It is low in calories, making it a healthy choice for anyone looking for a filling yet light food.

Frequently Asked Questions:

- What is the best type of pepper for zacusca? Kapia and sweet peppers are the most suitable due to their sweetness and intense flavors.
- Can I add other vegetables? Sure! You can experiment with zucchini or eggplant, but keep in mind that these will significantly change the final taste of the zacusca.
- How can I tell if the zacusca is properly sterilized? If the jars seal correctly (you don't hear any 'click' sound when you press them), then the zacusca is properly sterilized.

In conclusion, mushroom zacusca is a traditional recipe full of flavor, perfect for family meals or as a gift for loved ones. Whether you prepare it for yourself or to share with loved ones, this zacusca will surely bring a smile to everyone’s face. Happy cooking and enjoy your meal!