Mushroom “Hodge Podge”

Recipe courtesy of the Mushroom Council and


Yield: 4


2 pounds white button mushrooms
8 medium-sized (about 1-1/4 ounces) plum tomatoes, cut in eighths
1 medium (about 1 cup) onion, thinly sliced
4 large garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes (optional)
1 1/2 cups dry white wine
1 can (15 ounces) tomato sauce
1 teaspoon salt
1/2  teaspoon ground black pepper
1 cup rotelli or other short pasta

Green Olive Pesto for Mushroom “Hodge Podge”

3/4 cup pitted green olives (preferably imported)
1/4  cup chopped onion
2  tablespoons pine nuts
1 small clove garlic
1/4 cup extra-virgin olive oil


Trim mushroom stems, cut large mushrooms in halves. In a large saucepan, combine mushrooms, tomatoes, onion, garlic, red pepper flakes (if using), wine, and tomato sauce; bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes. Raise heat to high, remove lid and cook until thickened, about 10 minutes. Season with salt and pepper.

Meanwhile, in a medium-size saucepan, bring 6 cups salted water to a boil. Add rotelli; cook until tender, yet still slightly firm, about 8 minutes; drain and add to the mushroom mixture; toss gently. Spoon into shallow soup bowls, dividing evenly. Serve with crostini made with thick slices of toasted Italian or other peasant bread, spread with green olive pesto (see recipe in Italian category).

Green Olive Pesto for Mushroom “Hodge Podge”
In a food processor container, combine olives, onion, pine nuts, and garlic; whirl mixture until finely chopped, about 1 minute. With the motor running, slowly add olive oil to form a thick, smooth paste. Allow to stand about 30 minutes to blend flavors. Serve on slices of toasted Italian or other peasant bread.


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