Baked Mushroom Linguine

Preparation

1. Step 1

   Place the dried mushrooms in a bowl, and pour 4 cups boiling water over them. Let sit 30 minutes to allow flavors to infuse. Wrap the rosemary and thyme sprigs in cheesecloth, and tie with kitchen string; set aside. Lift out the mushrooms with a slotted spoon, and place in another bowl. Press the mushrooms to release any retained stock, and pour the liquid back into the bowl; set the mushrooms aside. Strain the mushroom liquid through a fine-mesh sieve lined with a paper towel. You should have about 4 cups mushroom stock; set aside.

   Step 2

   Melt 5 tablespoons butter in a large saucepan over medium heat. When bubbling, add the flour. Cook, stirring, until the mixture begins to brown, about 3 minutes. While whisking, slowly pour in the mushroom stock. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Stir in the cream and reserved herb bundle. Reduce to a gentle simmer, and cook 30 minutes, stirring occasionally, to allow flavors to infuse.

   Step 3

   Meanwhile, heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion, and cook until it begins to soften, about 3 minutes. Add the button mushrooms, cook until they release their juices, and make room in the pan. Add the remaining mushrooms, and cook until all are tender, about 5 minutes. Add the mushroom sauce to the skillet, and stir to combine. Season with the salt and pepper, and set aside.

   Step 4

   Preheat the oven to 375°F. Bring a large pot of water to a boil. Add the pasta; cook 2 to 3 minutes less than manufacturer’s instructions, until very al dente. Transfer the noodles to a colander, and rinse with cold water to stop the cooking. Stir the noodles into the mushroom mixture. Sprinkle with grated cheese, and bake until browned on top and mixture is bubbling, about 30 minutes. Transfer the dish to a wire rack to cool 5 minutes before serving.