Zacusca with mushrooms and eggplant
- 1 kg fresh mushrooms
- 250 g wild mushrooms (can be yellow, opinci, ghebe or other varieties)
- 800 g onion
- 1 kg capsicum and raw donuts / 500 g baked peppers
- 10 large cloves of garlic
- 1 kg of fresh garden tomatoes / 1 l of tomato juice
- 200 ml sunflower
- Ground black pepper
- 2 tablespoons paprika
- 1 teaspoon hot pepper (optional)
The mushroom zacusca is prepared for the cold winter months, in which a simple snack can delight the taste buds at any time of the day. Some recipes may include eggplant, while others will be simple, such as the one presented below.
If you do not have wild mushrooms or you can not get them, you can replace them with simple champignon mushrooms, although they are recommended because they will give a special texture to the food and a more special taste. In order to preserve that specific aroma of mushrooms, it is important that they are fresh. And if you make sponge cake in the fall, it's impossible not to come across some fresh mushrooms on the market or at the market.
First, you will clean the mushrooms from the ground and you will shorten their tails, which are too sticky, especially for zacusca de ghebe or zacusca de hribi. If you use ghebe, you will scald them for a few minutes, to remove the mucus that remains when it is cooked.
Wash the peppers and donuts and bake them in the oven or on a plate, directly on the stove, until you get black portions that peel off, then quickly put them in a pot and sprinkle with salt, covering with a lid, and leave. at least 30 minutes. Then you will peel them and clean the seeds and stalks much easier. The final step for them is to break them into strips.
In order for the mushroom zacusca to have a creamy texture, you will pass all the vegetables through the mincer before putting them to boil. At the same time, this process will help you prepare faster. However, be sure to grind each ingredient separately to add to the pan along the way and get the best taste.
In a larger pot (to help the water evaporate and boil quickly) you will pour the oil, onion and garlic that you cook for about 10 minutes with a little salt, until they become glassy, mixing them lightly for the mushroom zacusca .
Then, add the baked and chopped peppers and mix them well, letting them cook for about 5 minutes, adding the chopped mushrooms at the end. You will mix so that the flavors blend in and you will put around two teaspoons of salt (or according to taste) and a teaspoon of ground pepper.
After about 10 minutes you will add the mashed tomatoes or tomato juice and two tablespoons of sweet paprika (and a little hot paprika, if you want a more pungent taste on the tongue). You will continue to boil zacusca de opintici or zacusca with pleurotus and champignon mushrooms on the stove or in the oven. In the first case, you will stir from time to time and let it simmer for 40 minutes, and in the oven you will heat it to 150 degrees and you will put the pot with a lid partially put on it, letting it boil for 60 minutes, checking 30 minutes to mix, do not stick.
When the zacusca is ready, you can serve it or you will put it directly in sterilized jars that you seal with lids.
If you like a zacusca richer in vegetables, you can try to make an eggplant zacusca like in Moldova to which you can add mushrooms, or an eggplant zacusca with mushrooms and carrots in which you put mushrooms and mushroom zacusca or eggplant zacusca with eggplant.