Pugliese Mushroom Hodgepodge

Yield:
4 servings
Level:
Easy
Ingredients
  • Green Olive Pesto:
  • 1 -1/2 cups large green olives, pitted
  • 1/2 red onion, chopped
  • 1/4 cup pinenuts
  • 1 clove garlic, thinly sliced
  • 1/2 cup extra-virgin olive oil
  • Hodgepodge:
  • 1/4 pound chanterelles, brushed clean, cut in 1/2
  • 1/4 pound cremini, brushed clean, cut in 1/2
  • 1/4 pound oyster mushrooms, brushed clean, cut in 1/2
  • 1/4 pound yellow foot mushrooms, brushed clean, cut in 1/2
  • 1/2 medium red onion, thinly sliced
  • 1 tablespoon crushed red chili flakes (optional)
  • 4 scallions, green and white cut into 1-inch long pieces (about 2/3 cup)
  • 2 cloves garlic, thinly sliced
  • 4 canned plum tomatoes cut in 1/2
  • 1 cup Basic Tomato Sauce, recipe follows
  • 1 cup dry white wine
  • Salt and freshly ground black pepper
  • 4 slices Italian peasant bread cut in 1-inch thick slices, grilled
  • 1 cup Green Olive Pesto
  • Basic tomato sauce:
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely grated
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt
Directions
Hodgepodge:
  • To make the 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 1/2 hour before using.

  • In a heavy 4-quart saucepan, place the chanterelles, crimini, oyster, and yellow foot mushrooms, the red onion, chili flakes, scallions, garlic, tomatoes, and tomato sauce and bring to a boil. Add wine after 8 minutes of cooking. Lower the heat so that the mixture simmers, partially covered, for 15 minutes.

  • In the meantime, preheat the grill or broiler.

  • After simmering, the mushroom mixture should be thick, like a ragu. Season the hodgepodge, to taste, with salt and pepper, and pour into a large, shallow serving bowl.

  • Toast the bread and smear with the green olive pesto. Stand the crostini at fun angles in middle of mushroom hodge-podge and serve immediately in center of table. Serve on top of grilled bread.

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 carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

  • Yield: 4 cups

  • Preparation time: 20 minutes

  • Cooking time: 25 minutes

  • Inactive time: 20 minutes


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