In a heavy 4-quart saucepan, place chanterelles, porcini, oyster, and yellowfoot mushrooms, red onion, chiles, scallions, garlic, white wine, and tomato sauce and bring to a boil. Lower heat and simmer, partially covered, for 20 minutes; mixture should be thick like a ragu. Season with salt and pepper and pour into a large shallow serving bowl.
Toss puntarelle in a bowl with the anchovies, lemon zest and juice, and oil until well coated. Arrange puntarelle mixture over mushrooms and serve with grilled bread on the side.
Recipe courtesy of Mario Batali