In a wide 12 inch or similar sized pan, render the bacon and reserve, leaving the fat in the pan. Brown the lobster mushrooms in the bacon fat on medium high for 10-15 minutes, seasoning with the salt and pepper along the way.
Push the mushrooms to the side of the pan and add the garlic, along with a little extra oil if needed. Cook the garlic until it’s light brown and aromatic, then add the leeks and ground mushrooms if using and cook for 2 minutes more. Add the chili.
Deglaze the pan with the wine, cook down by half, then add the stock and bring to a rapid boil. Add the tomatoes and their reserved juice along with the rendered bacon and cook on medium-high for 15-20 minutes or until slightly thickened.
Double check the seasoning for salt, adjust as needed, then add torn mint to taste, and serve with a vehicle for the juices, like soft polenta or crusty bread.
If you haven't concassed tomatoes, here's the process: take a large tomato and core it, then score the bottom with an X. Plunge the tomato into boiling water for 30 seconds, then remove and cool. Peel the tomatoes, discard the skin, then cut into ¼'s, squeeze the seeds and juice into a strainer over a bowl. Cut the tomato ¼'s into 1 inch pieces and reserve them and the juice separately.