Pasta and Mushrooms with Parmesan Crumb Topping

Ingredients

• 0.3 teaspoon pepper black
• 2.8 cups breadcrumbs fresh french italian (from an or loaf)
• 1.3 pounds crimini mushrooms fresh trimmed quartered
• 0.5 cup the following: parmesan rind) dried
• 0.3 cup parsley fresh finely chopped
• 2  garlic clove finely chopped
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 medium onion finely chopped
• 1 teaspoon oregano dried crumbled
• 1 cup parmesan finely grated
• 0.5 pound soup noodles 
• 0.5 teaspoon salt 
• 2 tablespoons butter unsalted
• 1 cup vegetable broth reduced-sodium
• 0.5 cup water 

Equipment

• bowl
• frying pan
• oven
• pot
• sieve
• baking pan
• colander

Directions

1. Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9-inch or other 3-quart glass or ceramic baking dish.
2. Soak porcini in boiling-hot water in a bowl until softened, about 20 minutes.
3. Spread out crumbs in a shallow baking pan and bake, stirring occasionally, until golden, about 6 minutes. Cool completely in pan on a rack, then toss with garlic, parsley, olive oil, pepper, and 1/2 cup cheese.
4. Drain porcini in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse porcini to remove any grit. Pat dry and finely chop.
5. Heat butter and extra-virgin olive oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion and garlic, stirring, until onion is golden, about 8 minutes.
6. Add cremini mushrooms, oregano, salt, and pepper and sauté, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 10 minutes.
7. Stir in chopped porcini, reserved soaking liquid, and broth and simmer 1 minute.
8. Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente.
9. Drain in a colander, then transfer to baking dish and stir in mushroom mixture and remaining 1/2 cup cheese.
10. Sprinkle bread topping evenly over pasta and bake, uncovered, until crumbs are golden, 15 to 20 minutes.
11. • Bread-crumb topping can be made 1 day ahead and kept in an airtight container at room temperature.