Funghi di Bosco in Umido: Mushroom Ragu

Ingredients

• 1/3 cup extra-virgin olive oil
• 2 medium red onions, thinly sliced
• 4 cloves garlic, thinly sliced
• 4 jalapeno peppers, halved seeded and thinly sliced
• 4 pounds medium-sized assorted mushrooms (cremini, porcini, portobello, shiitake, chanterelle), cleaned and cut into 1-inch pieces
• 1 cup basic tomato sauce, recipe follows
• 6 scallions, thinly sliced
• Peasant or rustic bread, sliced, grilled
• 1/4 cup extra virgin olive oil
• 1 Spanish onion, chopped in 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 shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt

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