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

Description

Pasta With Butter And Mushrooms Is Appealing All By Itself, But The Cheesy, Garlicky Bread Crumbs Make This Dish A Showstopper.

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