Porcini Trifolati (Sautéed Porcini with Tomato)

Method

1. Slice the porcini mushrooms, both caps and stems, into uniform pieces.
2. Blend the cherry tomatoes in a blender to obtain a smooth sauce; set aside.
3. In a pan, heat olive oil and brown a whole garlic clove. Add the sliced mushrooms and sauté until golden.
4. Deglaze with white wine and let the alcohol evaporate completely.
5. Add a small piece of the garlic from the pan into the tomato sauce, season with salt and pepper, then add the sauce to the mushrooms along with a splash of water. Cook until the sauce thickens and becomes glossy.
6. Finish with a sprinkle of fresh parsley and serve.