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1
Combine dried mushroom, garlic thyme, and cream in a small saucepan.
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2
Bring to a boil; remove from heat and let steep to allow flavors to meld for at least 30 minutes (or up to 2 hours).
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3
Pour through a sieve into a bowl; reserve mushrooms and discard the garlic and thyme.
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4
Stir stock into cream mixture.
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5
Preheat oven to 350F Pulse bread in food processor until coarse crumbs form - you should have about 2 cups.
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6
Transfer to a bowl, stir in 2 tablespoons oil, 1/2 teaspoons salt and a pinch of pepper.
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7
Spread onto a rimmed baking sheet.
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8
Bake, stirring once or twice until golden brown, about 25 minutes.
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9
Let cool.
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10
Raise oven temperature to 375F.
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11
Melt butter with remaining 2 tablespoons oil in a saute pan over medium high heat.
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12
Add leeks, reduce heat to medium -low and cook, stirring occasionally, until just tender, 8-10 minutes.
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13
Add fresh mushrooms, and raise heat to medium-high; season with 3/4 teaspoons salt.
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14
Cook, stirring often until softened about 7 minutes.
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15
Stir in reserved mushrooms.
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16
Remove from heat.
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17
Bring a large pot of water to a boil; add 2 tablespoons salt.
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18
Working in batches, cook pasta squares , stirring occasionally to separate, until al dente, about 2 minutes.
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19
Using tongs, or a slotted spoon, transfer to a colander to drain, Drizzle with oil and toss gently to coat.
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20
Spoon about 1 tablespoons cream mixture into each of 5 oven-proof dished (about 6-inches in diameter, 1 1/2 inches deep) .
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21
Place 1 pasta square in each dish, sprinkle with about 2 teaspoons cheese.
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22
Top with about 1 1/2 tablespoons mushroom mixture, and 1 tablespoons cream mixture and a pasta square.
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23
Repeat layering two more times.
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24
Sprinkle top with about 1 tablespoons cheese and 1 tablespoons breadcrumbs and drizzle oil.
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25
Bake until cream mixture is bubbling and top is golden brown, 12-14 minutes.
