Zacuscă with honey mushrooms

Name: Zacuscă with honey mushrooms
Ingredients: 1.5 kg peppers; 1 kg onions; 250 ml oil; 1 kg carrots; 250 ml oil; 1.5 kg frozen honey mushrooms; 2 bay leaves; 1 teaspoon salt; 200 g tomato paste

Conserve - Zacuscă with honey mushrooms by Robertina M. - Recipia

Zacuscă with honey mushrooms is made from finely chopped vegetables simmered slowly until they come together in a thick spread, with oil on the surface. I like it a lot, and when I got a bag of frozen honey mushrooms, I decided to make a batch. I let them drain well after thawing, before chopping them. Prep: 45 minutes. Cook: 140 minutes. Rest: 135 minutes. Total time: 320 minutes. Servings: 30. Approximately 195 kcal and 4 g of protein per serving.

Ingredients

1.5 kg peppers
1 kg onions
250 ml oil
1 kg carrots
250 ml oil
1.5 kg frozen honey mushrooms
2 bay leaves
1 teaspoon salt
200 g tomato paste

Preparation

1. Roast the peppers at 220°C for 25 minutes, until their skins blister. Let them cool for 15 minutes, peel and seed them, then chop them in a food processor. 2. Peel the onions and chop them in a food processor. Cook them in a large pot with 250 ml oil for 10 minutes, stirring now and then. 3. Peel the carrots and chop them in a food processor. Add them to the onions and cook over medium heat for 15 minutes, stirring now and then, until softened. Pour in the other 250 ml oil. 4. Add the chopped peppers and the thawed honey mushrooms, drained well and chopped in a food processor. Add the bay leaves and 1 teaspoon salt. Simmer over low heat for 60 minutes, stirring now and then. 5. Stir in the tomato paste and simmer over low heat for another 30 minutes, stirring often, until the oil rises to the surface. 6. Spoon the hot zacuscă into clean, dry jars. Cover them with towels and leave for about 2 hours, until cool.

Notes

Once cool, keep the jars in the fridge and eat the zacuscă within 3 days. Leave the honey mushrooms in a sieve after thawing so they drain well. If you don’t have a food processor, finely chop the vegetables with a knife. The texture will be more like a thick stew than a smooth spread. You can use up to 300 g tomato paste if you want it redder. I spread it on toasted bread.