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Pugliese Mushroom Scafata with Green Olive Crostini recipe

“Mushrooms add a burst of rich, savoryflavor that makes food taste good from the first bite to thelast. Whether I’m cooking at home or the restaurant, mushroomsgive that ‘something special’ quality to any dish.” – ChefMario Batali

Recipe: Pugliese MushroomScafata with Green Olive Crostini

1/4 pound chanterelles, brushed clean
1/4 pound crimini, brushed clean
1/4 pound oyster mushrooms, brushed clean
1/4 pound yellow foot mushrooms, brushed clean
1/2 medium red onion, thinly sliced
1 tablespoon crushed red chiles (optional)
4 scallions, green and white cut into 1-inch long pieces (about2/3 cup)
2 cloves garlic, thinly sliced
1 cup dry white wine
4 ripe plum tomatoes chopped in half
1 cup basic tomato sauce
Salt and pepper
4 (1-inch thick) slices Italian peasant bread
1 cup green olive pesto

  • In a heavy 4-quart saucepan, place mushrooms,onions, chiles, scallions, garlic, white wine, tomatoes and tomatosauce and bring to a boil. Lower heat to simmer, partially covered,for 20 minutes. It should be thick like a ragu. Season with saltand pepper and pour into a large shallow serving bowl.
  • Toast bread and smear with green olivepesto. Stand crostini in different angles in middle of mushroomscafata and serve immediately.

    Serves 4.

    Recipe courtesy of chef Mario Batali, ItalianGrill (ecco 2008); provided through the Mushroom Council, andECES, Inc., Electronic Color Editorial Services.

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