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1
Put oven rack in middle position and preheat oven to 425u00b0F. Butter a 13- by 9-inch or other 3-quart glass or ceramic baking dish.
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2
Soak porcini in boiling-hot water in a bowl until softened, about 20 minutes.
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3
Spread out crumbs in a shallow baking pan and bake, stirring occasionally, until golden, about 6 minutes. Cool completely in pan on a rack, then toss with garlic, parsley, olive oil, pepper, and 1/2 cup cheese.
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4
Drain porcini in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse porcini to remove any grit. Pat dry and finely chop.
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5
Heat butter and extra-virgin olive oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute onion and garlic, stirring, until onion is golden, about 8 minutes. Add cremini mushrooms, oregano, salt, and pepper and saute, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 10 minutes.
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6
Stir in chopped porcini, reserved soaking liquid, and broth and simmer 1 minute.
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7
Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander, then transfer to baking dish and stir in mushroom mixture and remaining 1/2 cup cheese.
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8
Sprinkle bread topping evenly over pasta and bake, uncovered, until crumbs are golden, 15 to 20 minutes.
