Pugliese Mushroom Hodgepodge

Ingredients

• 1-1/2 cups large green olives, pitted
• 1/2 red onion, chopped
• 1/4 cup pinenuts

• 1 clove garlic, thinly sliced
• 1/2 cup extra-virgin olive oil

• 1/4 pound chanterelles, brushed clean, cut in 1/2
• 1/4 pound cremini, brushed clean, cut in 1/2
• 1/4 pound oyster mushrooms, brushed clean, cut in 1/2
• 1/4 pound yellow foot mushrooms, brushed clean, cut in 1/2
• 1/2 medium red onion, thinly sliced
• 1 tablespoon crushed red chili flakes (optional)
• 4 scallions, green and white cut into 1-inch long pieces (about 2/3 cup)

• 2 cloves garlic, thinly sliced
• 4 canned plum tomatoes cut in 1/2
• 1 cup Basic Tomato Sauce, recipe follows
• 1 cup dry white wine
• Salt and freshly ground black pepper
• 4 slices Italian peasant bread cut in 1-inch thick slices, grilled
• 1 cup Green Olive Pesto

• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

• 1/2 medium carrot, finely grated
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt