Recipe - Pugliese Mushroom Hodge-Podge With Crostini

4 ounce Chanterelle mushrooms
4 ounce Cremini mushrooms
4 ounce Oyster mushrooms
4 ounce Yellow foot mushrooms
One half md Red onion; thinly cut or sliced up
1 tablespoon Hot red pepper flakes;
(optional)
4 Scallions; cut into 1"
pieces
2 Garlic cloves; thinly cut or sliced up
1 cup Dry white wine
4 Ripe plum tomatoes; halved
Coarse salt
Freshlyground black pepper
4 sl Italian peasant bread; 1"
thick
=== BASIC TOMATO SAUCE ===
One fourth cup Extravirgin olive oil
1 Spanish onion; minced
4 Garlic cloves; thinly cut or sliced up
3 tablespoon Chopped fresh thyme
(or 1 tbspn dried thyme)
One half md Carrot; finely shredded
2 cn Whole peeled tomatoes ; (28
oz ea)
Coarse salt; to taste
=== GREENOLIVE PESTO ===
1 One half cup Pitted green olives; large
or jumbo
One half Chopped red onion
One fourth cup Pine nuts
1 Garlic clove; thinly cut or sliced up
One half cup Extravirgin olive oil

To make Basic Tomato Sauce: In a 3quart 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 One half hour before using. (Makes 2One half cups) Brush mushrooms
clean and break into pieces. In a heavy 4quart saucepan, combine the
mushrooms, red onion, redpepper 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
hodgepodge, and serve immediately. Serves 4.

Cuisine: "Italian" Source: "Mario Batali is coowner and chef of the
acclaimed Italian restaurants Po and Babbo in New York City" S(Formatted
for MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

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); One half Lean Meat; 6 Vegetable; 0 Fruit; 9 Fat; 0 Other
Carbohydrates

Recipe by: Recipe from Mario Batali

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