Gourmet Today

Gemelli & Mushrooms with Parmesan Crumb Topping

Serves 4 as a main course
 
1/4 oz (about 1/2 cup) dried porcini mushrooms
 
1/2 cup boiling water
 
2 3/4 cups coarse fresh bread crumbs (from an Italian or French loaf)
 
4 garlic cloves, finely chopped
 
1/3 cup finely chopped fresh flat-leaf parsley
 
3 tbsp olive oil
 
Freshly ground black pepper
 
1 cup (about 3 oz) finely grated Parmigiano-Reggiano
2 tbsp unsalted butter
 
2 tbsp extra-virgin olive oil
 
1 medium onion, finely chopped
 
1 1/4 lbs cremini mushrooms, trimmed and quartered
 
1 tsp dried oregano, crumbled
 
1/2 tsp salt
 
1 cup store-bought reduced-sodium chicken or vegetable broth
 
1/2 lb gemelli or campanelle, or short spiral pasta
 
Put a rack in middle of oven and preheat oven to 425F. Butter a 13 x 9-inch
or other 3-quart glass or ceramic baking dish.
 
Soak porcini in boiling water in a bowl until softened, about 20 minutes.
 
Spread out crumbs on a baking sheet and bake, stirring occasionally, until
golden, about 6 minutes. Cool completely on pan on a rack.
 
Toss toasted crumbs with half of garlic, parsley, olive oil, 1/4 teaspoon
pepper, and 1/2 cup cheese.
 
Lift porcini out of soaking liquid, squeezing excess liquid back into bowl,
and rinse to remove any grit. Pour soaking liquid through a sieve lined with
a dampened paper towel into another bowl and reserve. Finely chop porcini.
 
Heat butter and extra-virgin olive oil in a 12-inch heavy skillet over
moderately high heat until foam subsides. Add onion and remaining garlic and
cook, stirring, until onion is golden, about 8 minutes. Add cremini
mushrooms, oregano, salt, and 1/4 teaspoon pepper and cook, stirring
occasionally, until liquid mushrooms give off has evaporated and the
mushrooms are browned, about 10 minutes. Stir in chopped porcini, reserved
soaking liquid, and stock, bring to a simmer, and simmer for 1 minute.
 
Meanwhile, cook pasta in an 8-quart pot of boiling salted water (3
tablespoons of salt) until al dente. Drain and transfer to baking dish. Stir
in mushroom mixture and remaining 1/2 cup cheese.
 
Sprinkle bead crumb topping evenly over pasta and bake, uncovered, until
crumbs are golden, 15 to 20 minutes.
 
-from Gourmet Today by Ruth Reichl