Mushroom spread

Mushroom Zacusca – A Delicious Recipe for Lovers of Traditional Dishes

On a beautiful autumn day, after spending hours wandering through the forest, admiring the vibrant colors of nature, I returned home with a basket full of mushrooms. These aromatic fungi are perfect for creating a special zacusca, full of flavor and tradition. Today, I will share my recipe for mushroom zacusca, an adaptation of the famous eggplant zacusca recipe, which will bring a touch of joy and warmth to every jar.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: approximately 10 jars of 400g each

Ingredients:
- 3 kg fresh mushrooms, cleaned and washed
- 2 kg onion, peeled, washed, and chopped (use a food processor for efficiency)
- 2 kg bell peppers, peeled and chopped
- 500 g capia peppers, peeled and chopped
- 1 jar of 400 g tomato paste (I recommend the Olympia brand for an intense flavor)
- 8-10 bay leaves
- 2.5 tablespoons of salt
- 0.5 tablespoons of cayenne pepper flakes (optional, for a touch of spice)
- 800 ml oil (preferably sunflower or olive oil)

Preparing the mushroom zacusca:

1. Sterilizing the jars:
Start by preparing the jars. Wash them well, then sterilize them either in the microwave for 4 minutes or in the oven for 15 minutes. This will ensure that your zacusca lasts longer.

2. Boiling the mushrooms:
Clean the mushrooms of impurities, then wash them in several waters. Place them in a large pot and add enough water to cover them completely. Boil them over medium heat until they sink to the bottom of the pot. This step is essential for achieving a good texture for the mushrooms.

3. Draining the mushrooms:
After the mushrooms are boiled, turn off the heat and transfer them to a strainer. Rinse them with cold water to stop the cooking process and let them drain well.

4. Preparing the vegetable base:
In a large cauldron, add the oil and wait for it to heat up. Add the chopped onion and stir constantly until it becomes glassy with slightly brown edges. This step will give the zacusca a rich and sweet flavor.

5. Adding the vegetables:
After the onion has sautéed, add the bell peppers and chopped capia peppers. Let them cook over medium heat for about an hour and a half, stirring occasionally to prevent sticking.

6. Flavoring:
Once the vegetables have softened, add the salt and bay leaves. While these are cooking, prepare the mushrooms. Use a food processor to chop 500 g of them, leaving some cut coarsely to feel the texture of the mushrooms in the zacusca.

7. Combining the ingredients:
Add the chopped mushrooms to the cauldron, along with the remaining whole or coarsely chopped mushrooms. Let the mixture simmer on low heat for 35-40 minutes, stirring occasionally.

8. Finalizing the zacusca:
Once the mushrooms have cooked, add the tomato paste and cayenne pepper flakes (if you want a spicier taste). Let the zacusca simmer on low heat for another 20 minutes, stirring occasionally. Taste and adjust with salt or sugar if the tomato paste is too sour.

9. Packing into jars:
Once the zacusca is ready, remove the bay leaves and fill the sterilized jars. Screw them tightly with the lids and turn them upside down under a blanket. Let them sit like this until the next day to cool slowly and seal.

Serving and pairings:
Mushroom zacusca is delicious served on a slice of fresh bread, alongside cheese or olives. You can pair it with a light summer salad and a glass of white wine for a perfect meal. It can also be an excellent appetizer at a festive meal or a picnic.

Nutritional benefits:
Mushroom zacusca is not only tasty but also healthy. Mushrooms are rich in plant-based proteins, vitamins, and minerals, contributing to a balanced diet. Onions and peppers add a supply of antioxidants and essential nutrients for the body.

Practical tips:
- If you can't find mushrooms, you can use other types of mushrooms, such as champignon or porcini.
- You can experiment with other vegetables or spices, such as carrots or dill, to create a personalized zacusca.
- Make sure the oil is hot enough before adding the onion to avoid burning it.
- Before filling the jars, let the zacusca cool slightly to avoid damaging the lids.

Frequently asked questions:
1. How long does mushroom zacusca last in the fridge?
Mushroom zacusca can be stored in the fridge for about 2-3 weeks if kept in an airtight container.
2. Can I freeze mushroom zacusca?
Yes, the zacusca can be frozen, but it is recommended to consume it fresh to preserve the optimal taste and texture.
3. How can I tell if the mushrooms are fresh?
Fresh mushrooms should have a pleasant smell, and their caps should be firm and free of spots.

Mushroom zacusca is a simple yet flavorful recipe that will remind you of warm autumn days and the joy of spending time in nature. I hope you try this recipe and enjoy every bite! Enjoy your meal!