Rinse the fresh mushrooms very quickly under cold running water, then pat them very dry. Slice them into very thin lengthwise slices, keeping caps attached to stems.
In a large saute pan over medium-high heat, warm the olive oil with the mashed garlic. Stir until the garlic turns a light nut brown, then remove and discard it.
Add the ham strips, stir once or twice, then add the reconstituted porcini and the filtered soaking liquid. Cook at lively heat until the liquid evaporates.
Add the fresh mushrooms, parsley, salt, and a few grindings of pepper. Stir briefly, add the tomatoes with their juice, and stir to coat everything. Cook uncovered at a steady bubble about 25 minutes, until the oil separates and floats free.
