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MediumAppetizersveganCC0 1.0 Universal
Monastery-Style Wild Forest Mushroom Zacusca Simmered in Cauldron
Traditional autumn preserve of wild forest mushrooms and flame-roasted red peppers slowly simmered in a cauldron with sweet onions and home-style tomato purée.
Prep
45 min
Cook
120 min
Total
165 min
Ingredients
servings
12
- Boiled and chopped wild forest mushrooms1500 g
- Flame-roasted peeled red kapia peppers1200 g
- Yellow onions, finely minced1000 g
- Sunflower oil350 ml
- Thick homemade tomato purée600 ml
- Dried bay leaves4 pc
- Whole black peppercorns1 tsp
- Coarse canning salt2 tbsp
Preparation Steps
1
Gently sauté minced onions in hot sunflower oil in the cauldron over low heat for 25-30 mins until soft, sweet, and translucent.
30 min timer
2
Add ground roasted peppers and chopped forest mushrooms. Stir thoroughly and simmer gently for 30 mins, stirring regularly along cauldron bottom.
30 min timer
3
Pour in tomato purée, add bay leaves, peppercorns, and canning salt. Simmer 1 to 1.5 hours until oil surfaces and mixture is glossy and thick. Pack hot into sterilized jars.
75 min timer
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Nutrition Facts
per servingCalories
180
Protein
3.5g
Carbohydrates
12g
Fat
13.5g
*estimated values per serving
Provenance & Public Domain Audit
Source: Romanian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
