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Spicy mushroom zacusca

Spicy mushroom zacusca


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I have been out of the country for almost a year and a half. Inevitably I have a great longing for home and how could I bring it closer if not through food? That means zacusca to me. It is also the first attempt to prepare this wonder.

  • 2 tablespoons oil
  • 1 large chopped onion
  • 2 large carrots, put on a grater
  • 2 red peppers, baked and chopped
  • 500 grams of mushrooms, cut into large cubes
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • salt pepper
  • 1 chopped chili or 1 teaspoon piri piri flakes

Servings: 8

Preparation time: over 120 minutes

RECIPE PREPARATION Spicy mushroom zacusca:

Fry the onion in oil until translucent. Add the carrots and cook for 10 minutes. Add baked peppers and chili. Boil for 40 minutes on low heat, stirring frequently and adding oil if needed.

Add the mushrooms and cook until all the water has evaporated. Then add the tomato paste, bay leaf, salt and pepper and peppercorns. Cook for another 15 minutes.

Remove the bay leaf and place the zacusca in sealing jars.


Tips sites

1

From the quantities used, there are 2 jars of 200 ml


The fastest and cheapest recipe for MUSHROOMS ZACUSCĂ

Mushroom zacusca, the fastest, simplest, tastiest, most flavorful and cheap recipe! Make zacusca according to this recipe and fill the pantry with goodies for the winter!

INGREDIENTS

2 kg mushrooms
1 kg donuts / capsicum
1 kg ripe tomatoes
400 g onions
2 cloves of garlic
200 ml oil
salt and pepper to taste
2-3 bay leaves
PREPARATION

Bake the peppers (as for the baked pepper salad). When ready, wash and peel and seed.

Finely chop the onion. Saute it - on low heat, not to burn - in a little hot oil, about 4 minutes, stirring constantly. Pour a little water over it to soften, stir lightly again.

Finely chop the peppers and add them to the onion.

Wash and chop the mushrooms. Here you choose how big you want the pieces to be. Being a mushroom zacusca, in the end, I also cut it very small, in order to thicken the sauce, and even bigger, in order to feel the fiber of the mushrooms clearly.

Add them to harden over onions and peppers. Add more water (as much as the vegetables require, in addition to the juice left by the mushrooms, to simmer and boil well), semi-cover with the lid and leave to cook, stirring occasionally.

Finely chop the peeled tomatoes. When the mushrooms have softened, add the chopped tomatoes. Season to taste with salt, pepper and bay leaves.

Bring everything to a boil again, stirring constantly. When the sauce drops long enough and reaches your favorite consistency, turn off the heat.

It can be served either as a stew or on fresh or toasted bread, as an appetizer, snack or fasting food.


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 upside 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!


Zacusca of mushrooms and baked peppers

Simple recipe for zacusca of mushrooms and baked peppers, an extremely popular and tasty dish, only good to spread on a slice of fresh bread on a cool winter day and more.

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A few jars with zacusca of mushrooms and baked peppers perfectly complements the series of autumn dishes that should not be missing from the pantry with goodies for the winter. Extraordinarily tasty and savory, this zacusca will please the whole family.

Along with eggplant and baked pepper zacusca, mushroom and roasted pepper zacusca is one of the most popular zacusca in our country. In addition, it is easier to prepare than eggplant zacusca, and the taste is special. Even if the preparation of a homemade baguette requires some time and organization, the end result is worth the effort and work.

Zacusca of mushrooms and baked peppers is great in the morning for breakfast, but also as a snack or appetizer for any day of the week. Also, a slice of fresh bread with a little zacusca of mushrooms and baked peppers can satisfy hunger on a fasting day or can take the place of a full meal, if served with a salad or other garnish.

To prepare mushroom zacusca and baked peppers you can use different types of mushrooms, depending on your preferences. Thus, you can use both champignon mushrooms, which are found almost always in supermarkets and which almost everyone knows, but also brown, yellowish or ghebe mushrooms.

You can also use both kapia peppers and donuts, as well as a combination of kapia peppers and donuts. Each type of pepper will bring its own taste and flavor, and zacusca will have something to gain.

The easiest way is to use handy ingredients that you know and that you like.


Tilapia salads

Eating salad should not be a painful experience. Check out any of these creative options that are loaded with vegetables, flavor and balanced texture. They are much better than a boring Caesar.

Twentieth. Tortilla-shaped tilapia salad from the southwest

Image: courtesy of The Creative Bite

Do I have an air fryer? This is how to use it. This tilapia is crusted in the tortilla and "fried" until it is upset in the air fryer. Fill it with a spicy lime dressing and you will have a satisfying meal, full of vegetables.

Twenty-one. Mixed lettuce with grilled tilapia

Image: courtesy of AFROVITALITYEATS

Sometimes the simplest meals are the tastiest. This lettuce garnished with sweet baked mango and buttered avocado is the perfect bed for a grilled fish fillet.

22. Thai tilapia salad with red coconut curry sauce

Image: Kindness of Andie Mitchell

For a little extra shot, this combination of peanut butter, coconut milk, curry paste and Thai-inspired lime takes the empty slate fish to a whole new level.

2. 3. Blackened tilapia salad with Paleo avocado dressing

Image: courtesy of Oh Snap Let’s Eat

Sweet strawberries, creamy avocados, crispy cucumbers and spicy lean tilapia fish: It's all summer flavors in a Paleo-friendly bowl!

24. Tilapia salad with lemon-garlic vinegar

When you have a good fish fillet, you often don't need to hide it behind expensive and expensive ingredients. We love the simple and fresh flavors of this bright tilapia salad and how easy it is to remove.

25. Pan-fried tilapia and spinach salad

Image: Kindness TableSpoon

Anything with candied pecans is a friend of ours. This salad uses a spinach base loaded with vitamin A, ground mushrooms and sauteed pumpkin to highlight the sweetness of tilapia. And don't forget the lime dressing to awaken the taste buds.


Skilled Zacusca from Râureni

One by one, the jars of autumn goodies from Râureni are ready to inspire you in the kitchen. The good taste of vegetables helps you prepare one of the most delicious recipes, good for licking your fingers. An example of a delicious appetizer from the pantry with goodies are zacusca jars. An idea to prepare quickly, which will conquer even the most capricious tastes.

In Râureni, the secret of a zacusca jar is the proportion of vegetables in the composition. Chosen on the eyebrow, the fresh and authentic taste of the vegetables will cheer you up in the autumn afternoons and will make you feel good even on the cold winter mornings. An aperitif that you can consume at any time of the day, with your family.

And if over the weekend guests appear unexpectedly, nothing could be simpler: a jar of zacusca will turn any meal into a real celebration.

Peasant zacusca, prepared according to a well-preserved recipe from my grandmother. We choose the best vegetables, prepare them carefully and then season them quickly to get the slightly pungent taste of zacusca.

From ripe eggplants, donuts, onions and red tomatoes, peasant zacusa is our favorite. For an intense taste, we add secret ingredients at the end, so that you can enjoy delicious vegetables over the winter.

Spicy zacusca, like the peasant one, is prepared only from delicious vegetables, which can't wait to be tasted by the whole family. In addition to vegetables and salt, we also add pepper, for those who prefer a slightly more pungent zacusca.

Whether you prefer the peasant one or the spicy one, you can serve them with a few slices of toast or you can enjoy them with warm bread, just taken out of the oven. The good taste of zacusca will surprise you every time and you will not resist it. It's good to lick your fingers.

Choose your zacusca jar from Râureni and don't forget to share your impressions with us.


Mushroom zacusca

Mushroom zacusca, an oriental Balkan dish is very refined and unique. The word zacusca is of Slavic origin (закуска, zakuska), originally having the meaning of & # 8222gustare & # 8221 or & # 8222aperitiv & # 8221. The Slavic root of the word (кус, kus) means tasty.

The basic ingredients are mushrooms, peppers, onions, tomatoes, oil and spices.

It is a tasty, fragrant and cheap recipe. Prepare it according to this recipe and fill your pantry with Romanian goodies for the winter!

Here are some tips for making a delicious zacusca.

The best varieties of mushrooms to prepare a zacusca are mushrooms or manatees. They have a strong aroma and the taste of any dish made with wild mushrooms is unmistakable.

• Use only mushrooms that you are sure are edible • Mushrooms should be harvested as fresh as possible

• Thoroughly clean the hat and foot of the leaves, grass, soil

• Remove the wormy parts with a knife

• Wash them well and drain them on a napkin

• Cut them into quarters and then into larger slices

• Fry them in a little oil with a little salt, until they soften a little.

The best are the fat, red peppers, but you can also use capsicum or well-baked donuts.

• To obtain a fine zacusca, the peppers must be baked, whole, on all sides, in the oven or on a dry plate placed on the burner of the stove.

• After you have baked them all, place them in a larger bowl, sprinkle them, while they are warm, with fine salt and cover them with a plastic wrap, doing so, the skin is very easy to clean.

• Allow them to cool and then clean them of skin, stalks and seeds

• Give them through a chopper or shredder to which you have attached a larger sieve

• Temper the puree obtained for 10 minutes and then leave it to cool.

The most suitable is white onion, but you can also use red onion. It gives a slightly sweet taste to the final dish and a darker color.

• Peel the onion and cut it into quarters

• Keep onions for 10 minutes in a bowl of cold water to remove the slightly bitter taste

• Drain the onion well or even wipe it and then pass it through the chopper or mincer, this time using a much smaller sieve.

• Saute the onion in a little oil until soft.

It is good to choose large tomatoes, well ripened, with as few seeds as possible. The ones from which the broth or paste is made are suitable.

• Pass the tomatoes through the special tomato machine to remove the skins and seeds

• Put the puree obtained to boil, on the right heat

• Always stir so that it does not stick to the bowl

• When the puree thickens enough (it must boil for at least an hour on the right heat to have the necessary consistency) remove the pot from the heat.

Spices and aromatic herbs used in zacusca

Add according to everyone's taste and preferences. In the case of mushroom zacusca, thyme, dill and garlic must be used, in addition to salt and pepper, to taste. If you like spicy, you can use a finely chopped hot pepper or hot paprika, if not, they may be missing.

• You can use fresh, green or dried herbs, depending on everyone's tastes. It is important that they are chopped or crushed as small as possible.

• Grind the garlic very finely. So that the taste and smell of garlic are not too strong, the garlic head is baked in the oven, in aluminum foil and then cleaned and ground.

• Spices and dried herbs are added 10 minutes before the end of cooking

• If you use too many spices and herbs in a zacusca, they annihilate each other and the taste and aroma of some may not be felt.

Here are the quantities needed to prepare this preparation:

How to prepare mushroom zacusca: After you have prepared the basic ingredients, as we presented them above, pour them all in a large bowl, add the oil and put them on the right heat, stirring constantly so as not to stick to the pot. When the oil rises to the surface it means that the ingredients are cooked and the zacusca is ready.

Always mix the ingredients (do this with a wooden spoon or spatula) so that they do not stick to the bowl. If it sticks to the vessel, the zacusca becomes bitter. If, however, it happened by accident, the simplest solution is to put the zacusca in another pot and remove the burnt part.


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1,5 kg ciuperci, 10 ardei gogosar, 10 ardei gras , 8 cepe, 400 ml ulei, 1 kg rosii , sare si piper dupa gust.

Ciupercile spalate se pun la fiert pentru 10 min.

Se scurg de apa si se calesc pentru 10 minute in ulei. Se scot intr-o sita (sa se scurga de ulei ) si apoi se trec prin masina de tocat.

Ceapa se curata , se spala si se trece prin masina de tocat.

Ardeii se spala, se curata si se dau prin masina de tocat.

Rosiile se spala si se trec prin masina de tocat.

Intr-un tuci sau intr-o cratita mai inalta se pune uleiul si restul de ulei de la ciuperci. Adaugam ceapa , sare si lasam la calit pana se inmoaie .

Adaugam ardeiul scurs de suc, amestecam si lasam sa fiarba la foc mic cca 40 minute, amestecand des.

Sucul de la ardei se amesteca cu rosiile trecute prin masina de tocat si apoi se pun la fiert pentru 30 minute.

Peste compozitia de ceapa si ardei se adauga compozitia de rosii si lasam sa mai fiarba cca 20 minute.

Dupa acest timp adaugam ciupercile , sare si piper dupa gust si lasam sa fiarba la foc mic cca 1-1,5 ore.

Cand apare uleiul la suprafata, zacusca este gata.

Se potriveste de sare , piper si se pune fierbinte in borcane sterilizate si uscate.

Borcanele cu zacusca se pun la Baine Marie pentru 15 minute, apoi se lasa sa se racesca lent pana a doua zi.


Video: How to cook ENOKI MUSHROOM Spicy l Kusina Motto (October 2022).