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1
To begin to prepare the sauce, in a small bowl combine the dried porcini and hot water and let stand for 45 minutes to 1 hour.
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2
Remove the porcini and squeeze out excess water.
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3
Using scissors, cut them into pieces about the size of your thumbnail.
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4
Set aside.
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5
Strain the mushroom liquor through a paper towel or a fine sieve; reserve.
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6
Lightly oil an 8-by-11-inch baking pan and set it aside.
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7
Lightly oil two large pastry boards or baking sheets, or a very large scratchproof counter surface.
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8
Make the polenta and when it is cooked, turn it directly out onto the boards, counter, or baking sheets.
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9
Use a large knife or rubber spatula, first dipped in cold water, to spread out the polenta to a thickness of about 1/2 inch.
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10
Allow it to cool and harden, about 20 minutes.
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11
Cut it into approximate 3-inch squares.
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12
Meanwhile, preheat an oven to 400 degrees F. Continue to make the sauce.
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13
Using a soft brush or clean kitchen towel, remove any dirt from the fresh mushrooms.
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14
Don't wash them because water will alter their texture.
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15
Separate the stems from the caps, discarding the stems if they are tough.
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16
Slice the mushroom caps and tender stems thinly.
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17
In a skillet over medium-low heat, melt the butter with the oil.
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18
Add the onion and saute until softened, about 5 minutes.
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19
Add the porcini and saute for another 5 or 6 minutes to marry the flavors.
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20
Add the cultivated mushrooms and continue to saute until tender, about 5 minutes.
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21
Add the mushroom soaking liquid, salt, and pepper.
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22
Allow to simmer gently for 5 minutes, stirring occasionally.
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23
Then stir in the cream, and allow the mixture barely to reach a simmer.
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24
Immediately remove the skillet from the heat.
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25
Place half of the polenta squares in a layer on the bottom of the prepared dish.
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26
Spread half of the sauce in a layer over them, then sprinkle with half of the cheeses.
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27
Place another layer of polenta squares over the cheeses.
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28
Spoon the remaining sauce on top and sprinkle with the remaining cheeses.
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29
Place on the middle rack of the oven and bake until the cheese is melted and golden and the pasticcio is bubbling, about 20 minutes.
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30
Remove from the oven and let settle for 10 minutes before cutting into squares.
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31
Serve hot.
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32
Ahead-of-time note: This pasticcio can be assembled up to 3 days in advance, covered, and refrigerated, and then baked just before serving.
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33
Leftover pasticcio reheats well: Cover with aluminum foil and place in a preheated 375 degree F oven for 20 to 30 minutes, depending on whether it is chilled or at room temperature.
