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Zacusca with mushrooms

Zacusca with mushrooms

Onions and carrots are cleaned, washed, finely chopped in a blender.

The pepper and the donut are washed and baked.

After they are baked, we clean them and grind them in a blender.

We clean the cleaned, washed mushrooms on the large grater.

Put the onion and carrot in a double-bottomed saucepan.

Add a cup of water.

Let it boil for 10-15 minutes

Be careful not to stick to the pan.

When the onion becomes translucent, add the mushrooms and peppers. Let it cook for 10-15 minutes.

Put tomato paste, season with salt, peppercorns to taste.

Add the bay leaves and put the pan in the oven for an hour and a half - two hours.

We put hot zacusca in the washed, sterilized and warm jars.

We turn the jars upside down, wrapping them in a thicker towel.



16 jars of 400 g came out.


Eggplant and mushroom zacusca

Bake the eggplant and capsicum on the hot plate or directly on the stove's eye, then clean it and let it drain.
Peel the onion and cut. Heat in hot oil until golden.
Chop the eggplant, cut the peppers into cubes and cut the mushrooms into thin slices.
Put them all over the hardened onions.
Add tomato paste, salt, pepper, bay leaves to taste.
Let it simmer for about 2 hours. Stir from time to time so that it does not stick.
Wash the jars and sterilize. I put them on the baking tray for 10 minutes.

To keep it good over the winter, put hot zacusca in jars and bake for another 10-15 minutes.
Remove from the oven, put the lids on, and leave the jars covered until the next day.
From the above ingredients, 8 400g jars are obtained.

Eggplant zacusca with wild mushrooms

Bake the eggplant and peppers. They are cleaned and passed through the mincer. Peel an onion, wash it and

Eggplant zacusca with mushrooms

Bake the eggplants in the flame of the stove, put them in a bowl and sprinkle coarse salt over them,


Mushroom zacusca for the whole family

When you have finished chopping the eggplant and peppers, it is time to take care of the onion. It is also cut into small pieces and put to harden in a pan with oil until it melts. As you will probably use canned mushrooms, you need to drain the juice very well. Therefore, while you are cooking the onion, pour the mushrooms into a strainer and let them drain. When you add the rest of the ingredients and vegetables over the onion, you can also add the mushrooms. But be careful! Do not throw the juice from the mushrooms as it may Mashed vegetables of this mushrooms not to have enough juice to boil. In this case, instead of filling with water, you will complete with the juice from the canned mushrooms. After you have added the mushrooms, the zacusca should boil for another 40 to 50 minutes. After you stop the fire, turn it over Mashed vegetables from mushrooms in jars that you will store with the lid down, so that air does not penetrate. This will prevent the zacusca from blooming.

As you can see, it is very easy to prepare Mashed vegetables from mushrooms and I can't imagine anything tastier for breakfast than a few slices of bread with zacusca. Try this recipe too Mashed vegetables of mushrooms and you will see that it will be worth every effort.


Zacusca with mushrooms (with ghebe or mushrooms)

I didn't do it this year Mashed vegetables. For two reasons. Primo: I still have reservations about what I prepared last year. Second: it was so dry this year that I didn't see much in the market humpbacked and boletus, only mushrooms of culture. I'm not saying the last ones aren't right, I made a mushroom zacusca a few years ago, and it turned out really good.

If you are dying to make such a zacusca, in which to incorporate ghebe and or mushrooms, you can use the frozen ones, existing in the supermarket. It costs, but they are much safer. Or you can wait for the rain

The zacusca prepared last year, in addition to the fact that it kept extraordinarily well, came out exactly to my taste: not at all oily, slightly spicy and with a texture in which the mushrooms stood out. In order to prepare the whole quantity in a single batch (I finally obtained about 30 jars of 370 g), I equipped myself with a large stainless steel pot of 16 L (useful capacity), and a “stirrer” to measure:

Arm yourself with patience, because the process is laborious and long and find a help that can replace you when you are tired of so much mixed in the composition.

What do you need?

  • 3 kg of yellow onions, as large as possible
  • 3 kg of carrots
  • 5 kg of donuts
  • 5 kg of capsicum
  • 800 g tomato paste (with 24% dry matter)
  • 3 kg of mushrooms (1.5 kg of mushrooms, 1.5 kg of mushrooms)
  • 4 tablespoons hot pepper paste (optional)
  • 1.5 L of sunflower oil
  • 6 & # 8211 8 dried bay leaves
  • Salt and pepper - to taste.

How do you proceed?

  • Bake the peppers (on the stove or in the oven), peel them and finely chop them). How to bake in the oven, see here
  • Wash the mushrooms well, scald them (separately) 10 & # 8211 15 minutes in boiling water, drain well and then cut them into small pieces (the stalks, if small, you can leave them whole)
  • Peel an onion, wash it, cut it into quarters and then finely chop it (the food processor does this fast enough)
  • Peel a squash, grate it and chop it finely.
  • Clean the donuts: remove the stalks, seeds, ribs. Pass them through the robot as well
  • Put the oil in the huge pot and fry in it, on the fire according to the onion, until it softens
  • Add the grated carrot and cook for another 25-25 minutes
  • Reduce heat to low, then add baked capsicums and chopped donuts
  • Boil the whole mixture, stirring, until its volume is reduced by half - this is the most time and energy consuming part, which lasts a few good hours (do not try to speed up the process, increasing the fire: either it will foam too hard or a sprinkle everything around, or it will smoke - if you do not mix with a sense of responsibility)
  • Now you can add tomato paste and pepper paste, salt, pepper and bay leaves
  • Let it boil for another 2-3 minutes and don't forget to stir continuously
  • Once the zacusca has reached the desired consistency, divide it into two portions (one for ghebe, another for mushrooms)
  • Add the mushrooms to the composition, bring to a boil and match the final taste of salt and pepper.

Take the zacusca off the heat and pour it hot into the jars (the jars must be thoroughly washed and sterilized in the oven beforehand, 15-20 minutes at 160˚ C - as well as the lids).

Seal tightly filled jars (try not to leave too much air in them) and leave them upside down for 10 minutes.

For safety you can pasteurize the zacusca in jars, proceeding as here.

Have fun and see you healthy again!


Ingredient Zacusca de ciuperci by Simona Callas

  • 2 kg canned mushrooms (about 10 cans of 400 g)
  • 1 kg of bell pepper
  • 1 kg of capsicum
  • 2 kg donuts www.simonacallas.com
  • 2-3 hot peppers (optional)
  • 2 suitable carrots
  • 500 g dried onions
  • 400 g concentrated tomato paste (24%)
  • 500 ml oil
  • 10 g bay leaf
  • 1 tablespoon black peppercorns
  • 2 tablespoons organic vegetable concentrate (optional)
  • salt to taste


Mushroom zacusca for winter & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of mushroom zacusca she is a very loved one in our house. My mother has been doing it for many years and every time she has been one of our favorites, along with eggplant zacusca. I am a big fan of zacusca, as well as my brother. I just adore her. I make sure to make zacusca every autumn or at least put the necessary ingredients in the freezer to make it when needed. I always have eggplant and peppers baked in the freezer, both for zacusca and for other dishes.

The mushroom zacusca is easy to make and is really delicious. You can prepare it like a stew, to consume it immediately or you can put it in jars to keep it during the winter. For mushrooms, you can use any kind: wild mushrooms, pleurotus, even dried. I used mushrooms because I like them and because you can easily find them in stores or markets. Baked peppers can also be bell peppers, kapia or donuts. I had a combination of kapia and donut peppers. If you want, you can also add ripe eggplant, I do not usually put.

Another important ingredient is oil. I used Unisol from the first press oil because it is a very good quality oil, very suitable for canning and not only. Boil the mushroom zacusca slowly over low heat, stirring often so as not to stick to the pot. If you can, I recommend boiling it over a wood fire. You will get an extremely tasty and aromatic zacusca. The spices can be omitted, it is important to add salt, pepper and bay leaves. However, coriander and smoked paprika give the dish a wonderful aroma and good taste.

To keep it over the winter, put the mushroom zacusca in very well washed and sterilized jars (put them in the oven, at 100 degrees until they are completely dry). Close them very well and let them cool slightly to room temperature. You can then store them in the basement in the pantry. For extra safety, they can be boiled in a bain marie. I really like it cold, eaten on bread with a little telemea. It is also very good with an omelet for a tasty and satisfying breakfast.


Eggplant and mushroom zacusca

Bake the eggplant and capsicum on the hot plate or directly on the stove's eye, then clean it and let it drain.
Peel an onion and cut it. Heat in hot oil until golden.
Chop the eggplant, cut the peppers into cubes and cut the mushrooms into thin slices.
Put them all over the hardened onions.
Add tomato paste, salt, pepper, bay leaves to taste.
Let it simmer for about 2 hours. Stir from time to time so that it does not stick.
Wash the jars and sterilize. I put them on the baking tray for 10 minutes.

To keep it good over the winter, put hot zacusca in jars and bake for another 10-15 minutes.
Remove from the oven, put the lids on, and leave the jars covered until the next day.
From the above ingredients, 8 400g jars are obtained.

Eggplant zacusca with wild mushrooms

Bake the eggplant and peppers. They are cleaned and passed through the mincer. Peel an onion, wash it and

Eggplant zacusca with mushrooms

Bake the eggplants in the flame of the stove, put them in a bowl and sprinkle coarse salt over them,


For starters, peel the onion and finely chop it.

Bake the kapia peppers (donuts) directly on the eye of the stove or on the hob, clean them and let them drain.

Put the oil in a large saucepan on the fire. After it has heated up, add the onion and leave it until golden. Meanwhile, stir through it so it doesn't stick.

Chop the peppers and add them over the hardened onions. In 10 minutes, add the chopped tomatoes. From time to time, stir through this composition so that it does not stick.

Clean the mushrooms and cut them into small pieces, then add them to the pan. Let the ingredients boil for a few minutes, then add salt to taste, peppercorns and bay leaves.

Bring the zacusca to a simmer, stirring occasionally. When the oil has risen to the top, the mushroom zacusca is ready. Boiling should not take more than 2 hours. & # 8217

If you want to fast, see here some monastery fasting recipes!

Extinguish the fire and put hot zacusca in jars, which you have previously sterilized. Do not cover the jars with lids. The mushroom zacusca becomes tastier and holds up better over the winter if, after you put it in the jars, you put the jars in the oven for another 15 minutes.

Remove the jars from the oven after 15 minutes, put the lids on them and cover them with a blanket until the next day.

If you love mushrooms, we have a collection of fasting mushroom recipes!

A delicious recipe with mushrooms, only good for the cold season, is the mushroom zacusca!


Eggplant zacusca with mushrooms

Ingredient:

  • 1.5 kg of red peppers
  • 1 kg of mushrooms
  • half a kg of onions
  • 2 kg of eggplant
  • 1 cup olive oil
  • 1 jar of broth
  • salt and pepper to taste

Preparation this recipe by eggplant zacusca with mushrooms is traditional:

1. Cut into quarters and remove the seeds from the red peppers. Put aside.

2. Cut the onion and set it aside.

3. Clean and wash the mushrooms, cut them into pieces.

4. Bake the peppers and eggplant on the grill or in the oven and then remove the peel. Rinse with cold water if the vegetables are too hot, this technique will help you get rid of all the peel residues.

5. In separate bowls, mix with a blender or chop and crush the eggplant and peppers until they become a thick paste if you are not interested in how easily it can be spread on bread, but have a more "undefined" appearance you can not insist on peppers .

6. In a large bowl, heat the oil.

7. Add onion and oil and fry for 4 minutes.

8. Then add the eggplant and peppers and mix well.

9. Add the broth and salt and pepper to taste. Boil until the ingredients are combined into a paste.

10. Add the mushrooms over the vegetables and simmer for another 30 minutes. Add more oil if needed.

Eggplant zacusca with mushrooms it is ready to be served or to be put in jars!

You may not associate such a simple meal with special memories, but sometimes a "down memory lane" trip, as the Americans say, can help you realize how important a trivial meal with eggplant zacusca with mushrooms.


Zacusca with mushrooms, on the spot

That is, a zacusca that is eaten as soon as it is ready. The ingredients, which in the recipe are for four or five servings, can be found in the market all year round.

Ingredient:

1 kg onion, 1 kg bell pepper or donuts, 1 kg mushrooms, 0.5 liters of tomato juice from the grandmother in the pantry, salt, pepper, bay leaves, thyme, dried, one - two cloves of garlic, oil.

Zacusca comes out great if you use a tuci or other roomy dish with a thick bottom. Clean and chop, large, onion. Put it to harden in oil. Add a pinch of salt, garlic cloves and thyme and let it simmer and reduce. Peel a squash, grate it and slice it. Cook them separately in oil until soft and lightly browned. Mix the peppers with the onion, add the tomato juice, the bay leaf and let it simmer over low heat, without a lid.

Clean the mushrooms, cut them into large pieces and cook them in oil for a few minutes. Add the mushrooms in chunks and simmer for another 20-30 minutes on low heat. You can add a lot of greens (dill and parsley), chopped, when it is almost ready. Match salt and pepper.

Serve polenta zacusca. And, if you want to reach perfection, put a healthy spoonful of sour cream over the polenta. The food is perfect and hot and cold.


Video: Zacuscă (November 2021).