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1
Put the porcini in a bowl with 1 c hot water. Steep for 30 min. Drain through a cheesecloth-lined strainer. Squeeze them over the strainer, then rinse well in several changes of water, swishing around til there's no sand. Squeeze dry, chop coarsely, save. Measure out 3/4 c of the soaking liquid. Repeat with morels & 11/2 c hot water. Slice lengthwise.
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2
In a med saucepan over med heat, melt the butter add the flour. Stir til roux is barely golden, 3 - 5 min. Add onion, chile, & bay leaf and cook, stirring, til the onion softens and the raw onion smell is gone. Add 1/4 t salt. The roux will thicken, then loosen. Whisk in milk and mushroom liquid all at once. Bring to a simmer, whisking constantly.
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3
Turn heat to low and simmer, stirring often with a rubber spatula so that nothing sticks to the sides and bottom. Do not allow flour to scorch!. Simmer about 15 min, til there is no raw flour taste & sauce is thick. Remove from the heat and press through a sieve immediately. The bechamel can be stored for a few days in the refrigerator with plastic placed on the surface. To reheat, whisk vigorously.
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4
Bring a large pot of salted water to a boil & add the penne. Cook for a min less than usual, more al dente. Drain and toss with XVOO. Set aside.
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5
Preheat the oven to 400. Butter a 2 Qt baking dish.
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6
Heat 1 T butter in a wide, heavy saucepan and add onion and 1/2tsp salt. Cook til tender, about 5 min. Add mushroom liquid. Bring to boil & cook til reduced by 3/4 to a thick gravy coating the mushrooms and bottom of pan. Rub thyme between your palms, stir into the mushrooms along with 1T parsley, s & p. Stir in bechamel
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7
In a lg bowl, toss penne, bechamel, mushrooms, the Gruyere, all but 2T of Parm & mozza. Spoon into baking dish. Combine bread crumbs, the rest of Parmesan, and remaining T parsley and sprinkle over the top. Dot with rest of butter.
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8
Cover dish with foil bake 40 min, til bubbling. Uncover, turn heat down to 375 bake 10 min til the top has browned. Serve
