Baked penne pasta with wild mushrooms

Soak porcini mushrooms in hot water for 20 minutes. Drain mushrooms over a bowl; reserve soaking liquid. Coarsely chop porcini mushrooms.

Meanwhile, heat 40g butter in a large frying pan; add onion, cook, stirring, until softened. Add button and shiitake mushrooms; cook, stirring, for 5 minutes or until browned. Add porcini mushrooms and reserved liquid, leaving any sediment in the bowl; simmer, uncovered, for 10 minutes.

Preheat oven to hot (220C/200C fan-forced). Grease an ovenproof dish (2-litre/8-cup capacity).

Melt remaining butter in a medium saucepan; add flour; cook, stirring, until golden. Remove from heat, gradually stir in milk. Stir over heat until sauce boils and thickens. Stir into mushrooms; simmer for 2 minutes, stirring occasionally. Remove from heat; add ½ cup (40g) parmesan and chives. Season to taste with salt and pepper.

Cook pasta in a large pan of boiling, salted water until just tender; drain.

Toss pasta with mushroom mixture and transfer to dish; sprinkle with breadcrumbs and remaining parmesan cheese. Bake for about 25 minutes or until browned.

Not suitable to freeze. Not suitable to microwave.