Baked Mushroom Linguine - mushrooms

Method

• 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.
• 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.
• 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.
• Preheat the oven to 375F.
• Bring a large pot of water to a boil.
• Add the pasta; cook 2 to 3 minutes less than manufacturers 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.