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1
Preheat oven to 400 degrees F.
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2
In a saucepan, melt the butter for the bechamel, and add the flour, stirring gently to make a smooth paste.
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3
Remove the pan from the heat and whisk in the milk.
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4
Turn the heat back on to medium, and stir the bechamel until it begins to thicken and come to the boil.
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5
Let it bubble for about 5 minutes to get rid of the floury taste.
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6
Take off the heat and season with salt, pepper, and nutmeg.
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7
Melt 2 tablespoons butter and the oil in a large wide pan.
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8
Drain the porcini, reserving the liquid, and chop before adding to the pan with 3/4 cup chopped parsley, the dried or fresh thyme, and garlic.
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9
Stir for a couple of minutes then melt the remaining 1 stick of butter in the same pan and add the chopped mushrooms, stirring for about 5 minutes.
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10
The mushrooms will appear dry at first but will eventually start to give off some liquid.
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11
Add the porcini soaking liquid, which the mushrooms will largely absorb, but keep stirring and add the sherry and let it bubble away.
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12
Turn off the heat when you have a bronzed, syrupy stew.
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13
Stir the mushroom mixture into the bechamel and add 1 cup of the Parmesan and the other 3/4 cup of the chopped parsley.
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14
Put a big pan of water on for the pasta, and when it boils, salt it well.
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15
Cook the pasta until al dente, then drain and add to the mushroomy white sauce, stirring it as best you can to get the pasta covered.
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16
Turn into the large roasting pan and sprinkle over the remaining 1 cup of Parmesan.
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17
Bake for 30 minutes or until the top begins to turn golden in places.
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18
When the tin comes out of the oven, decorate with the remaining 1/4 cup chopped parsley and some sprigs of fresh thyme.
