Mushroom spread

Mushroom zacusca is an autumn delicacy, full of aromas and nostalgia, bringing the essence of nature and the cold season to our table. This recipe is not just a way to preserve vegetables, but also an opportunity to connect with culinary traditions, providing you with a pleasant cooking experience. Let's discover together how to prepare a delicious mushroom zacusca that will delight any table.

Preparation time: 30 minutes
Cooking time: 3 hours
Total time: 3 hours and 30 minutes
Number of servings: 10 jars of 400 g

Ingredients:
- 1 kg onion
- 1 kg carrots
- 2 kg red peppers
- 2 kg tomatoes
- 1 kg mushrooms (fresh or frozen)
- 600 ml oil (preferably sunflower or olive)
- 3 bay leaves
- Salt (to taste)
- Pepper (to taste)

The history of zacusca is rich. Its origins are rooted in vegetable preservation traditions, and the dish has evolved over time, becoming a symbol of winter meals. Every housewife has her secret recipe, and the ingredients can vary based on personal preferences and the season.

Step by step:

1. Preparing the peppers: Start by washing the red peppers well. Then, place them on a tray and roast them in a preheated oven at 200 degrees Celsius. Make sure to turn them on all sides so they roast evenly. The peppers are ready when the skin becomes slightly charred. This process will enhance the flavor of the zacusca.

2. Cooling the peppers: After removing them from the oven, let them cool. Cover them with a damp towel to facilitate peeling.

3. Preparing the vegetables: Peel the onion and carrots. Chop the onion finely and grate the carrots. These vegetables form the juicy base of the zacusca.

4. Sautéing the vegetables: In a large pot, add the oil and heat it. Add the chopped onion and sauté it over medium heat until it becomes translucent. Then, add the grated carrots and a pinch of salt. Sautéing the vegetables is essential to bring the flavors to life and achieve a delicate texture.

5. Preparing the mushrooms: Wash the mushrooms under cold running water and, if frozen, let them thaw. Use a food processor to chop them finely. Add the mushrooms to the pot with the onion and carrots and let them sauté together for a few minutes.

6. Finishing the peppers: Peel the peppers and remove the seeds, then use the food processor to chop them. Add them to the pot and mix well to combine the flavors.

7. Preparing the tomatoes: Peel the tomatoes (a simple trick is to plunge them into boiling water for a few seconds, then into cold water) and puree them. Add the pureed tomatoes to the pot with the other vegetables, along with salt, pepper, and bay leaves.

8. Cooking the zacusca: Cover the pot with a lid and let the zacusca simmer on low heat for about 3 hours. Stir occasionally to prevent sticking to the bottom of the pot. The zacusca is ready when the oil rises to the surface, indicating that the ingredients have combined perfectly.

9. Bottling: When the zacusca is ready, pour it while hot into clean jars. Ensure that the jars are sterilized to prevent spoilage. Seal the jars and cover them with thick towels to cool gradually.

10. Cooling: Let the jars cool completely, ideally overnight. This way, the zacusca will keep better, and the flavors will intensify.

Serving suggestions:
Mushroom zacusca is delicious served on slices of toasted bread, alongside cheese or olives. You can also use it as a filling for sandwiches or as a side dish with meat dishes.

Possible variations:
If you want to add a distinctive note to your zacusca, you can try adding some chopped olives or spices such as sweet paprika or herbs. You can also experiment with other types of mushrooms or vegetables, such as eggplants or zucchini.

Nutritional benefits:
Mushroom zacusca is rich in vitamins, minerals, and antioxidants, thanks to the fresh vegetables. Mushrooms, in particular, are a good source of plant protein and fiber, contributing to a healthy diet.

Frequently asked questions:

1. Can I use other types of mushrooms instead of mushrooms?
Yes, you can use wild mushrooms or champignon, but the taste will be different.

2. Can I preserve zacusca without oil?
Oil is essential for the texture and flavor of the zacusca, but you can reduce the amount, adapting the recipe to your preferences.

3. How long can I keep zacusca in jars?
Properly preserved zacusca can be kept in the pantry for 1-2 years.

4. What drinks pair well with mushroom zacusca?
A cold beer or a dry white wine pairs perfectly with zacusca, enhancing the intense flavors of the dish.

In conclusion, mushroom zacusca is not just a simple preservation recipe but also a way to bring family and friends together at the festive table. With a little patience and love, you will create a delicious dish that will delight everyone. Try to put your personal touch on the recipe and enjoy the final result!