Every time I open a jar of mushroom zacusca, it feels like the distance from home shrinks. I started cooking this spicy version after leaving the country. I had never made zacusca before, but it turned out to be much better than expected. I always rely on simple ingredients and clear steps to avoid stressing too much, especially when I miss familiar flavors.
Quick Info
Total time: about 1 hour and 20 minutes
Preparation time: 15 minutes
Cooking time: 1 hour and 5 minutes
Yield: 2 jars of 200 ml
Difficulty: easy
Recipe type: preserve, fasting, vegan
Ingredients
2 tablespoons oil
1 large onion, chopped
2 large carrots, grated
2 red bell peppers, roasted and chopped
500 g mushrooms, cut into large cubes
3 tablespoons tomato paste
2 bay leaves
1 teaspoon peppercorns
Salt and pepper to taste
1 small chili, chopped or 1 teaspoon piri piri flakes
Preparation steps
1. Heat the oil in a large pan or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes slightly translucent but does not color.
2. Add the grated carrots over the onion. Cook everything for another 10 minutes, stirring occasionally to prevent sticking.
3. Add the chopped roasted peppers and chili. Stir and let everything simmer for 40 minutes on low heat. Check occasionally and add a bit of oil if the vegetables seem too dry.
4. Add the larger cubed mushrooms. Continue cooking until the mushrooms release all their water and it evaporates completely. Stir regularly.
5. When the liquid has evaporated, add the tomato paste, bay leaves, salt, ground pepper, and peppercorns. Mix well and cook for another 15 minutes on low heat.
6. Finally, remove the bay leaves.
7. Pour the hot zacusca into clean jars and seal them with lids. Tighten them well immediately.
Why I make this recipe often
I make mushroom zacusca because it’s easy to manage, the ingredients are easily found, and it doesn’t require special utensils. It keeps well in jars for a few months, so I don’t stress about cooking often. It can be adapted to whatever I have in the fridge and is suitable for fasting periods or days when I don’t feel like cooking anything else.
Tips and variations
Tips
Keep the heat low while simmering, especially after adding the peppers and chili, to prevent sticking.
Stir often, especially in the second half when the tomato paste tends to stick.
If the zacusca seems too thick at the end, add a tablespoon of hot water.
Substitutions
If you don’t have fresh chili, piri piri flakes or another type of hot flakes will work.
Roasted peppers can be replaced with roasted sweet peppers if you have them.
You can use any type of mushrooms, they don’t have to be a specific variety.
Variations
If you want a finer zacusca, you can chop the vegetables smaller.
You can add more tomato paste if you prefer a more intense color and flavor.
For more flavor, you can also add a teaspoon of mustard seeds, but it’s not mandatory.
Serving ideas
Zacusca is eaten on fresh or toasted bread.
It also goes well as a side dish with baked potatoes or plain rice.
It can be used as a filling for fasting sandwiches.
Frequently asked questions
1. Do I need to sterilize the jars?
Yes, the jars should be well washed and ideally sterilized a little while beforehand, especially if you want to keep the zacusca for several months.
2. Can I freeze the zacusca if I don’t have jars?
Yes, you can also put the zacusca in the freezer in resistant containers, but the texture will be slightly different after thawing.
3. Is the zacusca very spicy with a teaspoon of piri piri?
It is quite spicy, but not unbearable. If you don’t tolerate spiciness well, use only half a teaspoon or omit the chili.
4. Can I make zacusca without onion?
You can, but the taste will be different and less sweet. The onion balances the flavor of the vegetables.
5. Can I double the recipe without changing anything about the times?
If you double the quantities, you will need a larger pot, and the water evaporation time will likely increase slightly, especially for the mushrooms.
Nutritional values
Estimate per serving (100 g):
Calories: 55-65 kcal
Protein: 2-3 g
Fat: 2-3 g (from oil and mushrooms)
Carbohydrates: 7-9 g
Fiber: 2-3 g
The values are approximate, depending on the type of mushrooms and how much oil you use. Zacusca is low in fat, has some fiber, and a little protein.
Storage and reheating
The jars should be stored in a cool, dark place, in the pantry. If you have sterilized them correctly and sealed them well, they will last a few months. After opening, keep the zacusca in the fridge and consume it within 5-7 days. There’s no need to reheat it, but if you want, you can put it in a pan for 1-2 minutes on low heat.
Quick Info
Total time: about 1 hour and 20 minutes
Preparation time: 15 minutes
Cooking time: 1 hour and 5 minutes
Yield: 2 jars of 200 ml
Difficulty: easy
Recipe type: preserve, fasting, vegan
Ingredients
2 tablespoons oil
1 large onion, chopped
2 large carrots, grated
2 red bell peppers, roasted and chopped
500 g mushrooms, cut into large cubes
3 tablespoons tomato paste
2 bay leaves
1 teaspoon peppercorns
Salt and pepper to taste
1 small chili, chopped or 1 teaspoon piri piri flakes
Preparation steps
1. Heat the oil in a large pan or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes slightly translucent but does not color.
2. Add the grated carrots over the onion. Cook everything for another 10 minutes, stirring occasionally to prevent sticking.
3. Add the chopped roasted peppers and chili. Stir and let everything simmer for 40 minutes on low heat. Check occasionally and add a bit of oil if the vegetables seem too dry.
4. Add the larger cubed mushrooms. Continue cooking until the mushrooms release all their water and it evaporates completely. Stir regularly.
5. When the liquid has evaporated, add the tomato paste, bay leaves, salt, ground pepper, and peppercorns. Mix well and cook for another 15 minutes on low heat.
6. Finally, remove the bay leaves.
7. Pour the hot zacusca into clean jars and seal them with lids. Tighten them well immediately.
Why I make this recipe often
I make mushroom zacusca because it’s easy to manage, the ingredients are easily found, and it doesn’t require special utensils. It keeps well in jars for a few months, so I don’t stress about cooking often. It can be adapted to whatever I have in the fridge and is suitable for fasting periods or days when I don’t feel like cooking anything else.
Tips and variations
Tips
Keep the heat low while simmering, especially after adding the peppers and chili, to prevent sticking.
Stir often, especially in the second half when the tomato paste tends to stick.
If the zacusca seems too thick at the end, add a tablespoon of hot water.
Substitutions
If you don’t have fresh chili, piri piri flakes or another type of hot flakes will work.
Roasted peppers can be replaced with roasted sweet peppers if you have them.
You can use any type of mushrooms, they don’t have to be a specific variety.
Variations
If you want a finer zacusca, you can chop the vegetables smaller.
You can add more tomato paste if you prefer a more intense color and flavor.
For more flavor, you can also add a teaspoon of mustard seeds, but it’s not mandatory.
Serving ideas
Zacusca is eaten on fresh or toasted bread.
It also goes well as a side dish with baked potatoes or plain rice.
It can be used as a filling for fasting sandwiches.
Frequently asked questions
1. Do I need to sterilize the jars?
Yes, the jars should be well washed and ideally sterilized a little while beforehand, especially if you want to keep the zacusca for several months.
2. Can I freeze the zacusca if I don’t have jars?
Yes, you can also put the zacusca in the freezer in resistant containers, but the texture will be slightly different after thawing.
3. Is the zacusca very spicy with a teaspoon of piri piri?
It is quite spicy, but not unbearable. If you don’t tolerate spiciness well, use only half a teaspoon or omit the chili.
4. Can I make zacusca without onion?
You can, but the taste will be different and less sweet. The onion balances the flavor of the vegetables.
5. Can I double the recipe without changing anything about the times?
If you double the quantities, you will need a larger pot, and the water evaporation time will likely increase slightly, especially for the mushrooms.
Nutritional values
Estimate per serving (100 g):
Calories: 55-65 kcal
Protein: 2-3 g
Fat: 2-3 g (from oil and mushrooms)
Carbohydrates: 7-9 g
Fiber: 2-3 g
The values are approximate, depending on the type of mushrooms and how much oil you use. Zacusca is low in fat, has some fiber, and a little protein.
Storage and reheating
The jars should be stored in a cool, dark place, in the pantry. If you have sterilized them correctly and sealed them well, they will last a few months. After opening, keep the zacusca in the fridge and consume it within 5-7 days. There’s no need to reheat it, but if you want, you can put it in a pan for 1-2 minutes on low heat.