Ingredients

• 4 ounces chanterelle mushrooms, brushed clean
• 4 ounces cremini mushrooms, brushed clean
• 4 ounces oyster mushrooms, brushed clean
• 4 ounces yellow foot mushrooms, brushed clean
• 1/2 medium red onion, thinly sliced
• 1 tablespoon hot red pepper flakes (optional)
• 4 scallions, green and white parts, cut into 1-inch pieces, (about 2/3 cup)
• 2 garlic cloves, thinly sliced
• 1 cup dry white wine
• 4 ripe plum tomatoes, halved
• 1 cup Basic Tomato Sauce, recipe follows
• Coarse salt and freshly ground black pepper
• 4 (1-inch thick) slices Italian peasant bread
• 1 cup Green Olive Pesto, recipe follows
• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, diced 1/4-inch
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans whole, peeled tomatoes, crushed by hand and juices reserved
• Coarse salt
• 1 1/2 cups large or jumbo green olives, such as ascolane, pitted
• 1/2 red onion, chopped
• 1/4 cup pine nuts
• 1 clove garlic, thinly sliced
• 1/2 cup extra-virgin olive oil, approximately

Instructions

1. In a heavy 4-quart saucepan, combine the mushrooms, red onion, red pepper flakes, scallions, garlic, wine, tomatoes, and 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.
2. Toast the bread and smear with Green Olive Pesto. Stand the crostini upright at varying angles in the mushroom hodge-podge and serve immediately in the center of the table.
3. 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 saute until the carrot is soft, about 5 minutes. Add the tomatoes and 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.
4. Yield: 4 cups
5. 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. Let stand 1/2 hour before using.
6. Yield: 2 1/2 cups