Ingredients
Step 1
Preheat oven to 350°. In a small bowl, combine dried porcini mushrooms and boiling water; let stand 15-20 minutes or until mushrooms are softened. Remove with a slotted spoon; rinse and finely chop. Discard liquid. Set aside mushrooms. Cook pasta according to package directions for al dente.
Step 2
Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add portobello mushrooms and shallot; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in milk and beer. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until slightly thickened. Stir in cheeses, salt and reserved porcini mushrooms.
Step 3
Drain pasta; add to mushroom mixture and toss to combine. Transfer to a greased 13x9-in. baking dish. Top with bread crumbs. Bake, uncovered, 35-40 minutes or until golden brown.
Step 1
Bake, uncovered, 35-40 minutes or until golden brown.
Step 2
Preheat oven to 350°.
Step 3
Transfer to a greased 13x9-in. baking dish. Top with bread crumbs.
Step 4
Drain pasta; add to mushroom mixture and toss to combine.
Step 5
Cook pasta according to package directions for al dente.
Step 6
Stir in cheeses, salt and reserved mushrooms.
Step 7
Remove with a slotted spoon, discard liquid; rinse and finely chop.
Step 8
In a small bowl, combine dried mushrooms and boiling water; let stand 15-20 minutes or until mushrooms are softened.
Step 9
Cook and stir 3-4 minutes or until slightly thickened.
Step 10
Gradually stir in milk and beer. Bring to a boil, stirring constantly.
Step 11
Stir in flour until blended.
Step 12
Add garlic; cook 1 minute longer.
Step 13
In a Dutch oven, heat butter over medium-high heat. Add portobello mushrooms and shallot; cook and stir 2-3 minutes or until tender.
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