Ingredients
1 package (1 ounce) dried porcini mushrooms1 cup boiling water1 package (16 ounces) small pasta shells6 tablespoons butter, cubed1 cup chopped baby portobello mushrooms1 shallot, finely chopped1 garlic clove, minced3 tablespoons all-purpose flour2-1/2 cups 2% milk1/2 cup pumpkin or amber ale2 cups shredded sharp white cheddar cheese1 cup shredded fontina cheese1 teaspoon salt1 cup soft bread crumbs
Preparation
Preheat oven to 350°. In a small bowl, combine dried porcini mushrooms and boiling water; let stand 15-20 minutes or until mushrooms are softened. Remove with a slotted spoon; rinse and finely chop. Discard liquid. Set aside mushrooms. Cook pasta according to package directions for al dente.
Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add portobello mushrooms and shallot; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in milk and beer. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until slightly thickened. Stir in cheeses, salt and reserved porcini mushrooms.
Drain pasta; add to mushroom mixture and toss to combine. Transfer to a greased 13x9-in. baking dish. Top with bread crumbs. Bake, uncovered, 35-40 minutes or until golden brown.
