1 cup boiling water
1 pound mixed mushrooms (such as cremini, baby bellas, portobellos and oyster mushrooms)
1 large clove garlic, sliced paper-thin
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1/2 teaspoon salt, or to taste
Freshly ground black pepper
1 sprig fresh thyme
1/2 cup dry white wine
Start making the Basic Canned Tomato Sauce.
Place the porcini mushrooms in a small bowl and pour the boiling water over them. Set aside.
Clean the fresh mushrooms with a damp paper towel. Slice off the ends of the stems and slice the caps. If using oyster mushrooms, break the clumps into individual mushrooms but leave the mushrooms whole.
In a large skillet over medium heat, warm the garlic in the oil and butter for about 5 minutes, until the garlic is softened but not browned. Add the fresh mushrooms, salt, pepper and thyme. Increase the heat to medium-high and cook, tossing occasionally, until the liquid released by the mushrooms has evaporated and the mushrooms are tender, about 12 to 20 minutes, depending on the thickness of the slices. Add the wine and continue to cook until the wine has evaporated, about 3 minutes.
Stir the sautéed mushrooms into the sauce. Drain the porcini mushrooms, chop them coarsely and add them to the sauce. Continue to simmer until the sauce has absorbed the flavors of the mushrooms, about 13 minutes (or as long as it takes for some pasta to cook).