🍄 Mushroom Spread (Opintici) | Mushroom Spread (Boletus)| Play on Qoob

Zacusca de ghebe is a traditional Romanian dish, a type of preserve that is made especially during the season of harvesting ghebe (wild mushrooms) or opintici (another name for ghebe). This zacusca is a kind of preserved food, ready to be eaten at any time, and it is highly appreciated in Romanian cuisine.
Mushroom spread, very tasty and aromatic. All grandmothers, mothers and mothers-in-law have a notebook with recipes. I could say the most successful ones, otherwise they wouldn't be kept and remade, year after year.
So it is with the mushroom spread, or more traditionally, opintici spread.
This mushroom spread is within anyone's reach, since these delicious little mushrooms are most often found in our forests.
And to add to what has been said, if you master the steps of the recipe well, you can replace the opintici with boletus, even with the already well-known Champignon mushrooms and you will get a worthy boletus spread.
I leave you below the list of ingredients for the opintici spread, and the steps of the recipe in this video-recipe.
Enjoy watching!
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Ingredients:
- 6 kg of opintici (mushrooms) (Clean, blanch in water with a little salt. Let cool and drain, then pass through the meat grinder, resulting in approx. 2 kg of mushrooms for the spread);
- 5 kg of bell peppers washed and cleaned of seeds;
- 2 kg of onions;
- 1.5 kg of carrots;
- 500-600 gr tomato paste (puree);
- 3 tablespoons of salt, or to taste;
- 1.5 tablespoons of pepper (both ground and grains, if desired);
- 10 - 15 cloves of garlic;
- 6 bay leaves;
- 500 ml sunflower oil;
Optional, but recommended :), hot pepper paste or a pepper, even two, without seeds.
Preservation method:
Wash the jars well, put the jars in the oven and leave them for 15-20 minutes in the preheated oven between 150-170 degrees C. Take them out one by one (4-6 jars at a time), fill them with the hot mixture (everything I want to put for winter), close the jar with a new lid (different ones each year) to be airtight and put them under the blanket for 3-7 days to cool gradually. I have known this method for 20 years, I have been applying it personally for about 15, and so far I have not had problems with preserves. Everything I put for winter does not contain preservatives, aspirin or excess oil.
Enjoy your meal!
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