Mushroom spread

Name: Mushroom spread - Julieta I.
Ingredients: 5.5 kg red bell peppers; 2 kg eggplants; peeled and drained (this is what you should have left after peeling); 500 g carrots; 2 kg onions; 2.5 kg champignon mushrooms; salt; pepper; bay leaves; 2 cans of 800 g tomato paste; 700 ml oil

Conserve - Mushroom spread by Julieta I. - Recipia

Mushroom zacusca is a delicious and aromatic dish that perfectly combines the flavors of roasted vegetables with the fine texture of mushrooms. This traditional recipe is an excellent choice for vegetable preserve lovers, offering a burst of flavors that will delight your taste buds. Additionally, zacusca is ideal for serving on toasted bread as an appetizer or alongside a warm meal. Let’s discover together how to prepare this delicacy step by step! Preparation time: 60 minutes Cooking time: 3 hours Total time: 4 hours Number of servings: 10-12 jars of 400 g Necessary ingredients: - 5.5 kg red bell peppers - 2 kg eggplants (weighed after peeling) - 500 g carrots (approximately 3-4 medium carrots) - 2 kg onions (approximately 6-7 large onions) - 2.5 kg champignon mushrooms - 700 ml oil (preferably sunflower oil) - 2 cans of 800 g tomato paste (or 1.6 kg of fresh tomatoes) - Salt, to taste - Pepper, to taste - Bay leaves (2-3 leaves) A bit of history Zacusca has deep roots in culinary tradition, having been prepared by generations. Its origins are shrouded in mystery, but it is known to have been created as a method of preserving vegetables for winter when resources were limited. This mushroom zacusca, in particular, brings a rich flavor and pleasant texture, becoming a popular choice among mushroom lovers. Step by step, for a perfect zacusca 1. Preparing the vegetables: Start by preparing the peppers and eggplants. Roast the peppers on a stovetop or grill until the skin becomes charred and yellow. Then, place them in a covered bowl with a little salt to soften, which will make peeling easier. While the peppers cool, roast the eggplants until soft, then peel them and let them drain to remove excess water. 2. Preparing the mushrooms: Wash the mushrooms under cold running water and boil them in a pot with water, salt, and a little vinegar for 10-15 minutes. This step helps maintain the color and flavor of the mushrooms. After boiling, let them cool and chop them finely with a knife or using a food processor. 3. Cooking the onions and carrots: Peel the onions and carrots and grind them using a food processor. In a large skillet, heat 700 ml of oil and add the onion and carrot mixture. Sauté over medium heat for about 30 minutes, stirring occasionally, until they become golden and tender. 4. Mixing the ingredients: Once you have prepared the peppers, eggplants, and mushrooms, pass them all through the food processor. Add the chopped vegetable mixture to the sautéed onions and carrots. Season with salt, pepper, and bay leaves, then add the tomato paste. Mix all the ingredients well. 5. Cooking the zacusca: Let the zacusca simmer over low heat, stirring frequently to prevent sticking to the bottom of the pan. It is important to cook over low heat for about 3 hours for the flavors to fully develop. You can add water if you notice that the zacusca becomes too thick. 6. Sterilizing the jars: While the zacusca is simmering, sterilize the jars. You can do this by washing them with hot water and then placing them in the oven at 100 degrees Celsius for 15-20 minutes. 7. Filling the jars: When the zacusca is ready, take a jar out of the oven, holding it with a towel to avoid burns. Use a ladle to fill the jar with hot zacusca. Quickly screw on the lid and place the jars in a dry, warm place, covering them with 2-3 blankets. This helps retain heat and aids in the preservation process. 8. Cooling and storing: Allow the jars to cool completely for 2-3 days. Once cooled, label them and store them in a cellar or pantry. Chef's tip A successful mushroom zacusca depends on the quality of the ingredients. Always choose fresh vegetables and quality mushrooms for an intense flavor. If you want to add a special touch, you can include spices like thyme or balsamic vinegar during preparation. Frequently asked questions 1. Can I use other types of mushrooms? Yes, you can experiment with shiitake or porcini mushrooms to add a different flavor. 2. How can I make the zacusca spicier? Add hot peppers or chili flakes to the vegetable mixture to give it a spicy kick. 3. What can I serve alongside zacusca? This zacusca is delicious on toasted bread, but you can also serve it with feta cheese or as a side dish with meat dishes. Nutritional benefits Mushroom zacusca is rich in fiber, vitamins (especially vitamins A and C), and minerals. Consuming fermented vegetables like zacusca can help improve digestion and strengthen the immune system. Variations of the recipe To diversify the recipe, you can add other vegetables like zucchini or replace some of the mushrooms with lentils for an increased protein content. Now that you have all the necessary information, get ready to enjoy a delicious mushroom zacusca that will bring smiles to the faces of your loved ones! Enjoy your meal!

Ingredients

5.5 kg red bell peppers
2 kg eggplants
peeled and drained (this is what you should have left after peeling)
500 g carrots
2 kg onions
2.5 kg champignon mushrooms
salt
pepper
bay leaves
2 cans of 800 g tomato paste
700 ml oil

Mushroom spread

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