Carefully clean the mushrooms and slice them not too thin, then dry them well.
Flour them one by one without exceeding, dunk in blended eggs and fry (1 minute per side). Once crusty and golden, drain them on absorben paper.
For the sauce: heat up some EVO oil in a casserole, with a garlic clover, then add Pomì finely chopped tomatoes and cook for 20 minutes, season with dried oregano, salt and generous pepper. Serve with the fried Porcini.