Pasticcio Ai Funghi Porcini, Porcini Mushroom Casserole

A delicious mushroom dish for any occasion!

Soak dried mushrooms in milk (or water) for about 1 hour. Then pour through a sieve (or kitchen towel), collect the milk and rinse the mushrooms well under running water (to remove the fine sand). Cut off the mushrooms and sauté them with the chopped onion in a butter-olive oil mixture with a little pepperoncino, season with salt and continue to sauté. Add thyme and extinguish with 1/2 glass of white wine. For the bechamel, melt an eighth of butter. Remove the saucepan from the heat and slowly stir in the flour with a whisk, then add the mushroom broth and the soaking water of the mushrooms strained through a kitchen towel. Gradually stir in about 1.5 liters of milk. Bring to the boil and reduce to a simmer, stirring continuously until it thickens slightly. Season to taste with salt, pepper and freshly grated muscatel. Rub gratin dish with butter or possibly oil and sprinkle with a little parmesan. Make the pasta, place it in the baking dish and stir with the béchamel. Stir in the mushrooms, chopped parsley, mascarpone and parmesan. Sprinkle with enough Parmesan on top and cook in the oven at 200 degrees for about 25 min on the middle shelf. – When a nice golden brown crust has formed, the casserole is ready.

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