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1
Place porcini in small bowl.
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2
Add in 2 c. warm water and let soften 20 min.
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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
Heat 3 Tbsp.
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7
butter in heavy large skillet over medium-high heat.
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8
Add in onions and saute/fry till soft, about 5 min.
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9
Add in button and shiitake mushrooms and saute/fry 5 min.
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10
Fold in porcini and reserved soaking liquid, leaving any sediment behind in bowl.
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11
Simmer over medium-high heat 10 min.
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12
Heat remaining 3 Tbsp.
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13
butter in heavy medium saucepan over medium heat.
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14
Add in flour and stir constantly till golden brown, about 2 min.
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15
Gradually whisk in lowfat milk.
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16
Stir till sauce thickens and boils, about 3 min.
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17
Stir into mushroom mix.
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18
Simmer 2 min, stirring occasionally.
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19
Stir in 1/2 c. Parmesan cheese and chives.
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20
Season sauce to taste with salt and pepper.
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21
Set aside.
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22
(Sauce can be prepared 1 day ahead.
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23
Cover and chill.
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24
Rewarm over medium-low heat before continuing.)
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25
Preheat oven to 425 degrees.
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26
Butter 13- by 9- by 2-inch glass baking dish.
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27
Cook pasta in large pot of boiling salted water till tender but still hard to bite.
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28
Drain well.
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29
Return to pot.
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30
Add in mushroom sauce and toss well to coat.
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31
Transfer to prepared baking dish.
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32
Sprinkle breadcrumbs and remaining 1/4 c. Parmesan over.
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33
Bake casserole till heated through and light golden brown, about 25 min.
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34
This recipe yields 6 to 8 servings.
