Recipe - Pugliese Mushroom Hodge Podge With Green Olive Crostini

One fourth pound Chanterelle mushrooms;
brushed clean
One fourth pound Crimini mushrooms; brushed
clean
One fourth pound Oyster mushrooms; brushed
clean
One fourth pound Yellow foot mushrooms;
brushed clean
One half md Red onion; thinly cut or sliced up
1 tablespoon Crushed red chilies;
(optional)
4 Scallions; green and white
(abt 2/3 cup), cut 1" long
pieces
2 Garlic cloves; thinly cut or sliced up
1 cup Dry white wine
4 Ripe plum tomatoes; chopped
in half
1 cup Basic Tomato Sauce; see *
Note
Salt; to taste
Freshlyground black pepper;
to taste
1 cup Green Olive Pesto; see *
Note
4 sl Italian peasant bread ; (1"
thick)

* Note: See the "Basic Tomato Sauce" and "Green Olive Pesto" recipes which
are included in this collection.

In a heavy 4quart 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 hodgepodge and serve immediately in center of table. This recipe
yields 4 appetizer