Pugliese Mushroom Hodgepodge

Name: Pugliese Mushroom Hodgepodge
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 slices Italian peasant bread cut in 1-inch thick slices, grilled; 2 kgs peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely grated; 113 grams chanterelles, brushed clean, cut in 1/2; 113 grams cremini, brushed clean, cut in 1/2; 237 milliliters dry white wine; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 1 clove garlic, thinly sliced; 2 cloves garlic, thinly sliced; 4 garlic cloves, peeled and thinly sliced; 237 milliliters green olives, pitted; 113 grams yellow foot mushrooms, brushed clean, cut in 1/2; 237 milliliters Green Olive Pesto; 59 milliliters extra-virgin olive oil; 118 milliliters extra-virgin olive oil; 1 Spanish onion, 1/4-inch dice; 113 grams oyster mushrooms, brushed clean, cut in 1/2; 59 milliliters pinenuts; 4 canned plum tomatoes cut in 1/2; 1 Tbsp crushed red chili flakes (optional); 1 red onion, chopped; 1 mediums red onion, thinly sliced; 4 servings Salt; 4 servings Salt and freshly ground black pepper; 4 scallions, green and white cut into 1-inch long pieces (about 2/3 cup)

Pugliese Mushroom Hodgepodge

Pugliese Mushroom Hodgepodge might be just the main course you are searching for. Watching your figure? This vegan recipe has 796 calories, 13g of protein, and 59g of fat per serving. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of olives, salt and pepper, onion, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

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.

Ingredients you will need

Olive Oil

Pine Nuts

Garlic

Olives

Onion

Pesto

Equipment you will use

Food Processor

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.

Ingredients you will need

Chanterelle Mushrooms

Red Pepper Flakes

Tomato Sauce

Mushrooms

Red Onion

Green Onions

Tomato

Garlic

Oysters

Equipment you will use

Sauce Pan

Add wine after 8 minutes of cooking. Lower the heat so that the mixture simmers, partially covered, for 15 minutes.

Ingredients you will need

Wine

In the meantime, preheat the grill or broiler.

Equipment you will use

Broiler

Grill

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.

Ingredients you will need

Salt And Pepper

Mushrooms

Equipment you will use

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.

Ingredients you will need

Green Olives

Crostini

Mushrooms

Bread

Pesto

Toast

Serve on top of grilled bread.

Ingredients you will need

Bread

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

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.

Ingredients you will need

Sauce