Recipe for Pugliese Mushroom Hodge Podge with Green Olive Crostini 
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Yield:
4
Ingredients:
Amount Ingredient
1/4 lb Chanterelle mushrooms brushed clean
1/4 lb Crimini mushrooms brushed clean
1/4 lb Oyster mushrooms brushed clean
1/4 lb Yellow foot mushrooms brushed clean
1/2 med Red onion thinly sliced
1 tbl Crushed red chilies (optional)
4 x Scallions, green and white - (abt 2/3 cup) cut 1" long pieces
2 x Garlic cloves thinly sliced
1 cup Dry white wine
4 x Ripe plum tomatoes chopped in half
1 cup Basic Tomato Sauce see * Note
Salt to taste
Freshly-ground black pepper to taste
1 cup Green Olive Pesto see * Note
Instructions:
Instructions: In a heavy 4-quart 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 hodge-podge and serve immediately in center of table.

This recipe yields 4 appetizer servings.

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