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1
Place porcini in small bowl.
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2
Add 2 cups hot water and let soften 20 minutes.
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3
Using slotted spoon, remove porcini.
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4
Reserve liquid.
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5
Coarsely chop porcini.
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6
Melt 3 tablespoons butter in heavy large skillet over medium-high heat.
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7
Add onions and saute until soft, about 5 minutes.
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8
Add button and shiitake mushrooms and saute 5 minutes.
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9
Mix in porcini and reserved soaking liquid, leaving any sediment behind in bowl.
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10
Simmer over medium-high heat 10 minutes.
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11
Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat.
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12
Add flour and stir constantly until golden, about 2 minutes.
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13
Gradually whisk in milk.
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14
Stir until sauce thickens and boils, about 3 minutes.
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15
Stir into mushroom mixture.
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16
Simmer 2 minutes, stirring occasionally.
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17
Stir in 1/2 cup Parmesan cheese and chives.
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18
Season sauce to taste with salt and pepper.
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19
Set aside.
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20
(Sauce can be prepared 1 day ahead.
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21
Cover and refrigerate.
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22
Rewarm over medium-low heat before continuing.)
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23
Preheat oven to 425F.
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24
Butter 13 x 9 x 2-inch glass baking dish.
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25
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
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26
Drain well.
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27
Return to pot.
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28
Add mushroom sauce and toss well to coat.
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29
Transfer to prepared baking dish.
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30
Sprinkle breadcrumbs and remaining 1/4 cup Parmesan over.
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31
Bake casserole until heated through and light golden, about 25 minutes.
