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.
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. Add wine after 8 minutes of cooking. Lower the heat so that the mixture simmers, partially covered, for 15 minutes.
In the meantime, preheat the grill or broiler.
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.
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. Serve on top of grilled bread.
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. 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.