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Mushroom zacusca

Mushroom zacusca

Heat the oil, then add the chopped onion and let it boil well until the oil comes out on top, then add the hand-cut mushrooms to make it look nice in the zacusca; after they have boiled well, put the sliced ​​baked pepper in strips, also by hand, for appearance; then add the broth, salt, put the peppercorns and bay leaves, bring to a boil and you're done.

Put a hot zacusca in jars, staple them and put them in the oven for half an hour on low heat; after extinguishing the fire, leave them in the oven until the 2nd day. Good appetite!!!

ATTENTION: when I said 15 servings I meant 15 jars of 400 gr)


Ingredients Zacusca with mushrooms

30 red donuts
20 yellow bell peppers
1-2 hot peppers (to taste)
12 onions
1 l oil
1 l broth
2 kg canned mushrooms or 3 kg fresh mushrooms (preferably ghebe)
3 tablespoons salt

Servings: 15-16 jars of 400 ml

Preparation Zacusca with mushrooms

  1. Put all the vegetables through the meat grinder, but keep them in separate dishes, because they will not be fried at the same time. Put the red donuts in a strainer placed on a bowl to collect the juice.
  2. - mushroomsif they are canned drain them well and then pass them through the car.
    - mushrooms if fresh put them in a pot, cover them with water and give them a few good boils, drain them, pass them under running water to clean them well and then cut them into large pieces and put them in a pot with oil to harden until the water evaporates from them. Then place them in a strainer to drain the fat and pass them through the mincer.
  3. In a large, wide pot, heat the oil and add the onion and salt. Saute until well softened, about 10 minutes. Always stir over medium heat.
  4. Add the yellow peppers, hot peppers and donuts over the onion and cook until they soften very well. The fire must be medium to low and you must stir constantly. A sign that I'm ready is when a little oil starts to build up. It takes about 40-50 minutes.
  5. Add the juice collected from the donuts and the broth to the pot (hot so as not to stop the zacustii from boiling.). Let it boil for 10 minutes.
  6. Added chopped mushrooms. Boil for another 20 minutes and don't forget to stir constantly. During this time, cool a little zacusca and taste and add more salt if necessary.
  7. Sterilize jars in the oven (at 200C) for 20 minutes. How hot they are placed in them zacusca. Pass a spoon through each jar so that no gaps remain. Place an aspirin on top (thus avoiding clogging) and then staple the jars. Leave them to cool under a blanket overnight. Keep in a cool place.


Zacusca with mushrooms for the winter

Of all the cans made for the winter, Mashed vegetables occupies a special place. It is the movement that reminds us of any period of life, from childhood to studenthood. And that's because, no matter how hungry you are and you have nothing to eat, a jar of zacusca takes you out of the mess.

The recipe we propose to you today is a simple and delicious one zacusca with mushrooms, which keeps excellent during the winter and whose taste will conquer you.

  • 500 g onions
  • 350 ml oil
  • 1.5 kg of roasted peppers
  • 1.2 kg mushrooms
  • 1 liter of tomato juice
  • salt
  • pepper
  • Bay leaves

Heat the oil in a pan on the fire. Add finely chopped onion, salt and pepper and let the onion harden. Then add the diced or sliced ​​mushrooms, as desired.

When the mushrooms have hardened and lost volume, you can add the tomato sauce. Stir, then add the baked peppers, which you have finely chopped. Mix everything well and simmer.

Season with salt and pepper to taste and bay leaves. Bring to a boil for at least an hour, stirring occasionally. When the oil rises to the surface, the zacusca is ready.

Allow the zacusca to cool, then put it in jars. Put a teaspoon of oil on top to keep it well over the winter.

You have to see it too.


Ingredients Zacusca with mushrooms

30 red donuts
20 yellow bell peppers
1-2 hot peppers (to taste)
12 onions
1 l oil
1 l broth
2 kg canned mushrooms or 3 kg fresh mushrooms (preferably ghebe)
3 tablespoons salt

Servings: 15-16 jars of 400 ml

Preparation Zacusca with mushrooms

  1. Put all the vegetables through the meat grinder, but keep them in separate dishes, because they will not be fried at the same time. Put the red donuts in a strainer placed on a bowl to collect the juice.
  2. - mushroomsif they are canned drain them well and then pass them through the car.
    - mushrooms if fresh put them in a pot, cover them with water and give them a few good boils, drain them, pass them under running water to clean them well and then cut them into large pieces and put them in a pot with oil to harden until the water evaporates from them. Then place them in a strainer to drain the fat and pass them through the mincer.
  3. In a large, wide pot, heat the oil and add the onion and salt. Saute until well softened, about 10 minutes. Always stir over medium heat.
  4. Add the yellow peppers, hot peppers and donuts over the onion and cook until they soften very well. The fire should be medium to low and you should stir constantly. A sign that I'm ready is when a little oil starts to build up. It takes about 40-50 minutes.
  5. Add the juice collected from the donuts and the broth to the pot (hot so as not to stop the zacustii from boiling.). Let it boil for 10 minutes.
  6. Added chopped mushrooms. Boil for another 20 minutes and don't forget to stir constantly. During this time, cool a little zacusca and taste and add more salt if necessary.
  7. Sterilize jars in the oven (at 200C) for 20 minutes. How hot they are placed in them zacusca. Pass a spoon through each jar so that no gaps remain. Place an aspirin on top (thus avoiding clogging) and then staple the jars. Leave them to cool under a blanket overnight. Keep in a cool place.


Ingredients Zacusca with mushrooms

30 red donuts
20 yellow bell peppers
1-2 hot peppers (to taste)
12 onions
1 l oil
1 l broth
2 kg canned mushrooms or 3 kg fresh mushrooms (preferably ghebe)
3 tablespoons salt

Servings: 15-16 jars of 400 ml

Preparation Zacusca with mushrooms

  1. Put all the vegetables through the meat grinder, but keep them in separate dishes, because they will not be fried at the same time. Put the red donuts in a strainer placed on a bowl to collect the juice.
  2. - mushroomsif they are canned drain them well and then pass them through the car.
    - mushrooms if fresh put them in a pot, cover them with water and give them a few good boils, drain them, pass them under running water to clean them well and then cut them into large pieces and put them in a pot with oil to harden until the water evaporates from them. Then place them in a strainer to drain the fat and pass them through the mincer.
  3. In a large, wide pot, heat the oil and add the onion and salt. Saute until well softened, about 10 minutes. Always stir over medium heat.
  4. Add the yellow peppers, hot peppers and donuts over the onion and cook until they soften very well. The fire should be medium to low and you should stir constantly. A sign that I'm ready is when a little oil starts to build up. It takes about 40-50 minutes.
  5. Add the juice collected from the donuts and the broth to the pot (hot so as not to stop the zacustii from boiling.). Let it boil for 10 minutes.
  6. Added chopped mushrooms. Boil for another 20 minutes and don't forget to stir constantly. During this time, cool a little zacusca and taste and add more salt if necessary.
  7. Sterilize jars in the oven (at 200C) for 20 minutes. How hot they are placed in them zacusca. Pass a spoon through each jar so that no gaps remain. Place an aspirin on top (thus avoiding clogging) and then staple the jars. Leave them to cool under a blanket overnight. Keep in a cool place.


Eggplant zacusca with champignon mushrooms

Of all eggplant zacusca recipes which we prepare every year, the most appreciated is the recipe Eggplant zacusca with champignon mushrooms.

Mushrooms influence the taste, and if we use fresh champignon mushrooms all the better.

I say this because we often resort to canned food, because they are more handy.

This time I made zacusca with fresh mushrooms and it turned out much better than with canned mushrooms.

Zacusca recipes are very varied, but all start from The classic eggplant zacusca recipe.

to zacusca eggplant recipe with champignon mushrooms, in addition to eggplant, baked peppers and onions, we add champignon mushrooms. We match the taste with spices and tomato paste, or broth.

For zacusca recipes, in order to obtain the optimal taste, we must adjust the quantities of ingredients according to those that influence the taste that satisfies us.

For example, we really like the taste of baked peppers and every time we add with their quantity.

This time the mushrooms were also predominant.

But there are other recipes for zacusca and canned vegetables that you will discover by accessing the category preserves.

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How to make the best mushroom zacusca for the winter

If you are a fan of zucchini, you definitely have in your pantry, in addition to eggplant zacusca, and mushroom, pumpkin, bean or fish zacusca. In the following, we challenge you to try a recipe for winter mushroom zacusca with a special taste and, in addition, quick to prepare.

You can use any kind of mushrooms & # 8211 mushrooms, yolks, ghebe. The cooking time is relatively short, compared to other mushroom zacusca recipes. In less than 2 hours the zacusca is put in jars. From the quantities below, you get 8 jars of 400 g of zacusca.


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,


Green bean zacusca

Ingredients

  • 1.5 kg green beans
  • 5-6 onions (750 g)
  • 5-6 carrots (750 g)
  • 1.5 kg bell peppers, capsicums or donuts
  • 1 l of thick tomato juice
  • salt and pepper as desired
  • 150 ml oil
  • a few celery leaves
  • 1 bay leaf (optional).

Method of preparation

Bake the peppers or donuts, peel them and let them drain in a colander. Then chop finely or pass through a mincer using a sieve with large holes. Onions cleaned and cut into small pieces, boil for a few minutes on steam or scald with hot water, then drain. It is a practical way to avoid cutting onions, which is quite unpleasant due to the sting of onions.

After it has cooled, the onion is passed through the mincer using a sieve with small holes. Peel the carrots and grate them on a fine grater. The beans are cleaned of stalks and tips, then cut into small pieces. Put the chopped onion and carrots in a saucepan with the oil and mix over medium heat for about 5 minutes.

Then add the beans and stir from time to time until the beans change color. Then add the chopped peppers, tomato juice, salt and pepper, then continue cooking. Continue to simmer until the composition reaches the desired consistency, stirring constantly so that the vegetable paste does not stick to the bottom of the pot.

When ready, the zacusca is placed directly in clean and dry jars, which are then sterilized by placing them in a tray with hot water and leave in the oven for 20-30 minutes. Remove from the oven, put the lids on and cover well with several blankets. The jars of bean curd are left covered until the next day, after which they are transferred to the pantry.

How to make eggplant zacusca

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, just 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 (or grate it if you don't mind).
  • 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 tightly (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!


Mushroom zacusca (for winter)!

It is an excellent snack and, without a doubt, welcome in winter! It can be prepared from any type of mushroom: ghebe, Champignon, etc. (If you use Champignon mushrooms, you will not have to boil them beforehand, but pass them through the meat grinder at once). Let's get started!

INGREDIENT:

-2 kg of boiled mushrooms (we used sponges)

- ground black pepper - to taste.

METHOD OF PREPARATION:

1.Cut the onion into cubes. Fry it in oil until it starts to brown.

2. Boil the mushrooms (it would be best to prepare the particular zacusca from mushroom stalks - so it gets a more appetizing texture). Pass them through the meat grinder, mounting the smallest sieve.

3.Put the chopped mushrooms, fried onion with oil, tomato paste, salt and ground black pepper in a large saucepan with a thick bottom and non-stick surface. Mix very well.

4. Boil the zacusca for 1.5 hours from the moment of boiling, over low heat, stirring frequently.

5. Transfer hot zacusca into sterilized jars, sealing them with sterilized lids.

6. Turn the cans with the lids down and cover them with a warm blanket until they cool completely.

7. Put them in the storage place.

Although the recipe is simple and quick, the mushroom zacusca has a wonderful taste and will get you out of trouble in the winter, when you want to have a quick snack or serve your friends with something special!

Mushroom zacusca can also be included in the composition of various fillings for pies and dumplings (for example, it and mashed potatoes form a great combination). Try to prepare it! You won t regret!


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