Active Time

　　40 min

　　Total Time

　　1 1/4 hr

　　Pasta with butter and mushrooms is appealing all by itself, but the cheesy, garlicky bread crumbs make this dish a showstopper.

　　

Ingredients

Makes 4 (main course) servings

　　1/4 ounce dried porcini mushrooms (about 1/2 cup)

　　1/2 cup boiling-hot water

　　2 3/4 cups coarse fresh bread crumbs (from an Italian or French loaf)

　　2 garlic cloves, finely chopped

　　1/3 cup finely chopped fresh flat-leaf parsley

　　3 tablespoons olive oil

　　1/4 teaspoon black pepper

　　2 ounces finely grated Parmigiano-Reggiano (1 cup)

　　2 tablespoons unsalted butter

　　2 tablespoons extra-virgin olive oil

　　1 medium onion, finely chopped

　　2 garlic cloves, finely chopped

　　1 1/4 pounds fresh cremini mushrooms, trimmed and quartered

　　1 teaspoon dried oregano, crumbled

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1 cup reduced-sodium chicken or vegetable broth

　　1/2 pound campanelle or gemelli pasta

　　

Step 1

Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9-inch or other 3-quart glass or ceramic baking dish.

　　

Step 2

Soak porcini in boiling-hot water in a bowl until softened, about 20 minutes.

　　

Step 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.

　　

Step 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.

　　

Step 5

Heat butter and extra-virgin olive oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion and garlic, stirring, until onion is golden, about 8 minutes. Add cremini mushrooms, oregano, salt, and pepper and sauté, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 10 minutes.

　　

Step 6

Stir in chopped porcini, reserved soaking liquid, and broth and simmer 1 minute.

　　

Step 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.

　　

Step 8

Sprinkle bread topping evenly over pasta and bake, uncovered, until crumbs are golden, 15 to 20 minutes.

　　Cooks' note:

　　• Bread-crumb topping can be made 1 day ahead and kept in an airtight container at room temperature.