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1
To make the pesto: In a food processor, combine the olives, onion, pine nuts, and garlic, and blend for 1 minute.
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2
With the motor running, slowly add the olive oil until it forms a thick, smooth paste.
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3
Allow to stand 1/2 hour before using.
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4
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.
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5
Add wine after 8 minutes of cooking.
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6
Lower the heat so that the mixture simmers, partially covered, for 15 minutes.
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7
In the meantime, preheat the grill or broiler.
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8
After simmering, the mushroom mixture should be thick, like a ragu.
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9
Season the hodgepodge, to taste, with salt and pepper, and pour into a large, shallow serving bowl.
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10
Toast the bread and smear with the green olive pesto.
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11
Stand the crostini at fun angles in middle of mushroom hodge-podge and serve immediately in center of table.
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12
Serve on top of grilled bread.
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13
In a 3-quart saucepan, heat the olive oil over medium heat.
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14
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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15
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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16
Add the tomatoes and juice and bring to a boil, stirring often.
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17
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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18
Season with salt and serve.
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19
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
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20
Preparation time: 20 minutes
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21
Cooking time: 25 minutes
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22
Inactive time: 20 minutes
