Mushroom Champignon Zacusca – a delicious and simple recipe for winter
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6 jars of 400 g
Mushroom zacusca is a savory dish that combines the rich flavors of champignon mushrooms with the sweetness of onions and peppers. It is perfect to be enjoyed on fresh bread, but also as a side dish for various main courses. This simple winter recipe will bring a special taste to your table with little effort and accessible ingredients.
Ingredients:
- 2 kg fresh champignon mushrooms
- 1 kg onion
- 500 g peppers (you can use kapia or bell peppers)
- 500 ml tomato puree
- 100 ml sunflower oil
- 2-3 bay leaves
- Salt and pepper to taste
- 1 teaspoon of sugar (optional, to balance acidity)
Step-by-step instructions:
1. Preparing the ingredients: Start by cleaning the mushrooms. Rinse them under cold water and cut them into small cubes to cook evenly. Clean the onions and peppers, then finely chop the onion and dice the peppers.
2. Sautéing the vegetables: In a large pan, add the sunflower oil and heat it over medium heat. Add the onion and sauté until it becomes translucent, about 5-7 minutes. This is when the base flavor of the zacusca develops.
3. Adding the mushrooms: Place the chopped mushrooms in the pan, mixing well to combine with the onion. Cook the mixture for about 15 minutes, until the mushrooms release their water and brown slightly.
4. Including the peppers: Add the diced peppers and continue to cook the mixture for another 10-15 minutes. The peppers will add a sweet note and a vibrant color to the zacusca.
5. Adding the tomato puree: Pour in the tomato puree and add the bay leaves, salt, pepper, and, if desired, the teaspoon of sugar. Mix well and let the zacusca simmer on low heat, covered, for about 1 hour. Make sure to stir occasionally to prevent sticking to the bottom of the pan.
6. Improving the texture: Once the zacusca has cooked, remove the bay leaves and use an immersion blender to achieve a finer texture, if you prefer. If you want a more rustic zacusca, you can leave it as is.
7. Preserving: When the zacusca is ready, fill the sterilized jars with this hot delicacy. Seal them well and place them upside down to create a vacuum that will help with preservation. Let them cool to room temperature.
Serving suggestions:
Mushroom champignon zacusca is delicious served on slices of toasted bread, but you can also try using it as a filling for pastries or as a side dish for meat roasts. You can add some olives or feta cheese on top for an extra flavor boost.
Possible variations:
For a spicier zacusca, add hot peppers or spices like paprika or smoked paprika. You can also experiment with other types of mushrooms, such as shiitake or portobello, to bring a different flavor.
This mushroom champignon zacusca recipe is not only simple but also extremely versatile, perfect for enjoying throughout the winter. Prepare it and enjoy its exquisite taste!
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6 jars of 400 g
Mushroom zacusca is a savory dish that combines the rich flavors of champignon mushrooms with the sweetness of onions and peppers. It is perfect to be enjoyed on fresh bread, but also as a side dish for various main courses. This simple winter recipe will bring a special taste to your table with little effort and accessible ingredients.
Ingredients:
- 2 kg fresh champignon mushrooms
- 1 kg onion
- 500 g peppers (you can use kapia or bell peppers)
- 500 ml tomato puree
- 100 ml sunflower oil
- 2-3 bay leaves
- Salt and pepper to taste
- 1 teaspoon of sugar (optional, to balance acidity)
Step-by-step instructions:
1. Preparing the ingredients: Start by cleaning the mushrooms. Rinse them under cold water and cut them into small cubes to cook evenly. Clean the onions and peppers, then finely chop the onion and dice the peppers.
2. Sautéing the vegetables: In a large pan, add the sunflower oil and heat it over medium heat. Add the onion and sauté until it becomes translucent, about 5-7 minutes. This is when the base flavor of the zacusca develops.
3. Adding the mushrooms: Place the chopped mushrooms in the pan, mixing well to combine with the onion. Cook the mixture for about 15 minutes, until the mushrooms release their water and brown slightly.
4. Including the peppers: Add the diced peppers and continue to cook the mixture for another 10-15 minutes. The peppers will add a sweet note and a vibrant color to the zacusca.
5. Adding the tomato puree: Pour in the tomato puree and add the bay leaves, salt, pepper, and, if desired, the teaspoon of sugar. Mix well and let the zacusca simmer on low heat, covered, for about 1 hour. Make sure to stir occasionally to prevent sticking to the bottom of the pan.
6. Improving the texture: Once the zacusca has cooked, remove the bay leaves and use an immersion blender to achieve a finer texture, if you prefer. If you want a more rustic zacusca, you can leave it as is.
7. Preserving: When the zacusca is ready, fill the sterilized jars with this hot delicacy. Seal them well and place them upside down to create a vacuum that will help with preservation. Let them cool to room temperature.
Serving suggestions:
Mushroom champignon zacusca is delicious served on slices of toasted bread, but you can also try using it as a filling for pastries or as a side dish for meat roasts. You can add some olives or feta cheese on top for an extra flavor boost.
Possible variations:
For a spicier zacusca, add hot peppers or spices like paprika or smoked paprika. You can also experiment with other types of mushrooms, such as shiitake or portobello, to bring a different flavor.
This mushroom champignon zacusca recipe is not only simple but also extremely versatile, perfect for enjoying throughout the winter. Prepare it and enjoy its exquisite taste!