Pugliese mushroom hodge-podge with crostini

Yield: 4 servings

Measure Ingredient
4 ounces Chanterelle mushrooms
4 ounces Cremini mushrooms
4 ounces Oyster mushrooms
4 ounces Yellow foot mushrooms
½ medium Red onion; thinly sliced
1 tablespoon Hot red pepper flakes; (optional)
4 \N Scallions; cut into 1\" pieces
2 \N Garlic cloves; thinly sliced
1 cup Dry white wine
4 \N Ripe plum tomatoes; halved
\N \N Coarse salt
\N \N Freshly-ground black pepper
4 slices Italian peasant bread; 1\" thick
¼ cup Extra-virgin olive oil
1 \N Spanish onion; diced
4 \N Garlic cloves; thinly sliced
3 tablespoons Chopped fresh thyme
\N \N (or 1 tbspn dried thyme)
½ medium Carrot; finely shredded
2 cans Whole peeled tomatoes -; (28 oz ea)
\N \N Coarse salt; to taste
1½ cup Pitted green olives; large or jumbo
½ \N Chopped red onion
¼ cup Pine nuts
1 \N Garlic clove; thinly sliced
½ cup Extra-virgin olive oil

To make Basic Tomato Sauce: In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and the carrot, and cook until the carrot is soft, about 5 minutes. Crush tomatoes and add them with their juice, and bring to a boil, stirring often. Lower the heat, and simmer until thick, about 30 minutes. Season with salt and serve. This sauce will keep refrigerated for one week and up to six months in the freezer. (Makes 4 cups) To make the Green Olive Pesto: In a food processor, combine the olives, onion, pine nuts, and garlic and blend for 1 minute. With the motor running, slowly add the olive oil until it forms a thick, smooth paste.

Allow to stand ½ hour before using. (Makes 2-½ cups) Brush mushrooms clean and break into pieces. In a heavy 4-quart saucepan, combine the mushrooms, red onion, red-pepper flakes, scallions, garlic, wine, tomatoes, and 1 cup of Basic Tomato Sauce, and bring to a boil. Lower the heat, and simmer, partially covered, for 20 minutes. The mixture should be thick, like a ragu. Season to taste with salt and pepper, and transfer to a large, shallow serving bowl. Toast the bread and smear with 1 cup of Green Olive Pesto. Stand the crostini upright at varying angles in the mushroom hodge-podge, and serve immediately. Serves 4.

Cuisine: "Italian" Source: "Mario Batali is co-owner and chef of the acclaimed Italian restaurants Po and Babbo in New York City" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 582 Calories (kcal); 45g Total Fat; (71% calories from fat); 7g Protein; 34g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 6 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Mario Batali Converted by MM_Buster v2.0n.

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