Make a cold tomato sauce blending tomatoes, basil and garlic, a bit of extra virgin olive oil and a pinch of marine saltGet the porcini mushrooms, clean, wash and dry with a clean clotheCut the mushrooms in piecesPut in a fry pan extra virgin olive oil and butterMake the butter to melt at low temperatureDrop the porcini in the fry panSet the fire to medium and cook for five minutesAdd few laurel leavesStir well and cook five minutesdrop two or three pinches of marine saltCook for three minutesAdd the cold tomato sauceStir wellLower the flame and cook partially covered Every five minutes stir wellCheck for the salinityIf needed add more saltThe sauce need to reduce, check the taste and the consistence to stop cooking