1 Tablespoon olive oil
1/2 pound fresh porcinis stemmed and thinly sliced OR
1/8 pound dried stems and pieces soaked 30 minutes
2 fresh garlic cloves, peeled
1/2 cup dry white wine
4-6 medium tomatoes, peeled, seeded, and diced
Pinch of salt
Pinch of fresh ground black pepper
Heat the oil in a saucepan. When hot but not smoking, add the mushrooms and garlic. Cook over medium heat, tossing the mixture until the mushrooms are slightly wilted and lightly browned (about 3-4 minutes). Pour in wine, raise heat to high, bring to a boil until reduced by half.
Add the tomatoes, salt, and pepper. Bring back to a boil, cook with an occasional stir until sauce is a little thicker, 3-5 minutes.