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1
In a heatproof glass measuring cup, cover dried porcini mushrooms with 1 cup of boiling water.
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2
Let stand until the mushrooms are soft, about 20 minutes.
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3
Drain and reserve 3/4 cup of the porcini soaking liquid.
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4
Finely chop the mushrooms.
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5
Preheat the oven to 375.
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6
In a large pot of boiling salted water, cook the mixed pasta until just shy of al dente, about 10 minutes; drain.
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7
Meanwhile, in a large saucepan, melt 4 tablespoons of the butter.
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8
Add the flour and cook over moderate heat, stirring, until smooth, about 1 minute.
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9
Whisk in the reserved porcini liquid and the milk.
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10
Bring to a simmer and cook over moderately low heat until thickened, about 5 minutes.
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11
Stir in the cream and chopped porcini mushrooms.
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12
Scrape into a large bowl.
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13
In a large skillet, melt the remaining 2 tablespoons of butter.
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14
Add the mushrooms, season with salt and pepper and cook over moderately high heat until browned in spots, about 5 minutes.
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15
Add the mushrooms to the porcini sauce.
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16
Stir in the pasta and fontina cheese and season with salt and pepper.
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17
Scrape the pasta into an 8 1/2-by-12-inch baking dish.
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18
Sprinkle with the Parmigiano-Reggiano and bake for about 35 minutes, until golden and bubbly.
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19
Let stand 5 minutes before serving.
