Name: Pasta and Mushrooms with Parmesan Crumb Topping
Cook time: 40 min
Total time: 1 1/4 hr
Yield: Makes 4 (main course) servings
Ingredients: 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

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Pasta and Mushrooms with Parmesan Crumb ToppingRomulo Yanes

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

Cooks' note:

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

Recipe notes

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