Pugliese Mushroom Hodge Podge With Green Olive Crostini

Recipe Ingredients

1/4 lb	113g / 4oz	Chanterelle mushrooms - brushed clean
1/4 lb	113g / 4oz	Crimini mushrooms - brushed clean
1/4 lb	113g / 4oz	Oyster mushrooms - brushed clean
1/4 lb	113g / 4oz	Yellow foot mushrooms - brushed clean
1/2 lb	227g / 8oz	Red onion - thinly sliced (medium)
1 tablespoon	15ml	Crushed red chilies - (optional)
4		Scallions, green and white - (abt 2/3 cup) - cut 1" long pieces
2		Garlic cloves - thinly sliced
1 cup	237ml	Dry white wine
4		Ripe plum tomatoes - chopped in half
1 cup	237ml	Basic Tomato Sauce - (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Green Olive Pesto - (see recipe)
4		Italian peasant bread, 1" thick

Recipe Instructions

In a heavy 4-quart sauce pan place chanterelles, crimini, oyster and yellow foot mushrooms, red onion, chilies, scallions, garlic, white wine, tomatoes and Basic Tomato Sauce and bring to a boil. Lower heat to simmer, partially covered, for 20 minutes. It should be thick like a ragout. Season with salt and pepper and pour into a large shallow serving bowl.

Toast the bread and smear with Green Olive Pesto. Stand crostini at fun angles in middle of mushroom hodge-podge and serve immediately in center of table.

This recipe yields 4 appetizer servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5655) - from the TV FOOD NETWORK

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