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1
Place the dried mushrooms in a bowl, and pour 4 cups boiling water over them.
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2
Let sit 30 minutes to allow flavors to infuse.
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3
Wrap the rosemary and thyme sprigs in cheesecloth, and tie with kitchen string; set aside.
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4
Lift out the mushrooms with a slotted spoon, and place in another bowl.
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5
Press the mushrooms to release any retained stock, and pour the liquid back into the bowl; set the mushrooms aside.
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6
Strain the mushroom liquid through a fine-mesh sieve lined with a paper towel.
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7
You should have about 4 cups mushroom stock; set aside.
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8
Melt 5 tablespoons butter in a large saucepan over medium heat.
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9
When bubbling, add the flour.
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10
Cook, stirring, until the mixture begins to brown, about 3 minutes.
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11
While whisking, slowly pour in the mushroom stock.
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12
Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
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13
Stir in the cream and reserved herb bundle.
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14
Reduce to a gentle simmer, and cook 30 minutes, stirring occasionally, to allow flavors to infuse.
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15
Meanwhile, heat the remaining 2 tablespoons butter in a large skillet over medium heat.
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16
Add the onion, and cook until it begins to soften, about 3 minutes.
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17
Add the button mushrooms, cook until they release their juices, and make room in the pan.
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18
Add the remaining mushrooms, and cook until all are tender, about 5 minutes.
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19
Add the mushroom sauce to the skillet, and stir to combine.
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20
Season with the salt and pepper, and set aside.
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21
Preheat the oven to 375F.
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22
Bring a large pot of water to a boil.
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23
Add the pasta; cook 2 to 3 minutes less than manufacturers instructions, until very al dente.
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24
Transfer the noodles to a colander, and rinse with cold water to stop the cooking.
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25
Stir the noodles into the mushroom mixture.
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26
Sprinkle with grated cheese, and bake until browned on top and mixture is bubbling, about 30 minutes.
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27
Transfer the dish to a wire rack to cool 5 minutes before serving.
