1 ¼lbsFresh White Mushrooms, trimmed and quartered
1tspDried Oregano, crumbled
1tbspFresh Parsley, checked and chopped
½tspSalt
¼tspGround Black Pepper
1cupMilk
1lbFarfalle (bowtie) or Fusilli (corkscrew)
1
Preheat oven to 425 degrees F. Butter a 9x13 or other 3-quart glass or oven-to-tableware dish.
2
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 parmesan cheese.
3
Rinse porcini mushrooms. Pat dry and finely chop.
4
Heat butter and olive oil in a large heavy skillet over moderately high heat until foam subsides, then saute onion and garlic, stirring, until onion is golden, about 8 Minutes. Add mushrooms, oregano, parsley salt, and pepper and saute, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 10 Minutes.
5
Stir in chopped porcinis and milk and simmer 1 minute.
6
Meanwhile, cook pasta in a 6 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 cheese.
1 ¼lbsFresh White Mushrooms, trimmed and quartered
1tspDried Oregano, crumbled
1tbspFresh Parsley, checked and chopped
½tspSalt
¼tspGround Black Pepper
1cupMilk
1lbFarfalle (bowtie) or Fusilli (corkscrew)
Directions
1
Preheat oven to 425 degrees F. Butter a 9x13 or other 3-quart glass or oven-to-tableware dish.
2
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 parmesan cheese.
3
Rinse porcini mushrooms. Pat dry and finely chop.
4
Heat butter and olive oil in a large heavy skillet over moderately high heat until foam subsides, then saute onion and garlic, stirring, until onion is golden, about 8 Minutes. Add mushrooms, oregano, parsley salt, and pepper and saute, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 10 Minutes.
5
Stir in chopped porcinis and milk and simmer 1 minute.
6
Meanwhile, cook pasta in a 6 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 cheese.
