Here’s a bonus recipe from Iron Chef Mario Batali, author of numerous cookbooks, including the recently released Italian Grill and Spain…A Culinary Road Trip (coauthored with actress Gwyneth Paltrow). We featured his recipe for Portabellas With Arugula and Parmigiano on Wednesday.

A scafata is an Italian vegetable stew or thick soup—in this case, a mélange of mushrooms, onions and tomatoes served in a bowl and topped with crostini (lightly toasted Italian bread). It’s a perfect fall or winter dish for both vegetarians and meat eaters.

All of the ingredients should be available at your local natural and organic food store. Enjoy!

Pugliese Mushroom Scafata With Green Olive Crostini

Makes 4 servings

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 chilies (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 slices Italian peasant bread, 1-inch thick
1 cup green olive pesto

In a heavy 4-quart saucepan, place mushrooms, onions, chilies, 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 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.

Photo courtesy of the Mushroom Council