Pugliese Mushroom Scafata with Green Olive Crostini
"Mushrooms add a burst of rich, savory flavor that makes food taste good from the first bite to the last. Whether I'm cooking at home or the restaurant, mushrooms give that 'something special' quality to any dish." - Chef Mario Batali
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 (about 2/3 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 tomato sauce and bring to a boil. Lower heat to simmer, partially covered, for 20 minutes. It should be thick like a ragu. Season with salt and ground black pepper and pour into a large shallow serving bowl.
- Toast bread and smear with green olive pesto. Stand crostini in different angles in middle of mushroom scafata and serve immediately.
Makes 4 servings.
Recipe courtesy of chef Mario Batali, Italian Grill (ecco 2008); provided through the Mushroom Council, and ECES, Inc., Electronic Color Editorial Services.