2 cups water
1 oz. dried porcini mushrooms
2 1/2 to 3 cups whole milk
4 oz. shiitake mushrooms, stems discarded, caps chopped
2 teaspoons minced garlic
1/4 cup all-purpose flour
1 cup heavy whipping cream
1 teaspoon salt
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup shredded Manchego or Monterey Jack cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
4 oz. mozzarella cheese, thinly sliced
1. Heat oven to 350°F. Spray 13x9-inch glass or ceramic baking dish with cooking spray. Bring water and porcini mushrooms to a boil in medium saucepan. Reduce heat to low; simmer, covered, 5 minutes. Remove from heat; let stand, covered, 10 minutes.
2. Remove mushrooms from liquid; chop. Strain soaking liquid through coffee filter to remove any sediment; add enough milk to soaking liquid to measure 4 cups total.
3. Meanwhile, cook pasta according to package directions; drain.
4. Melt butter in large pot over medium heat. Add button, crimini and shiitake mushrooms; cook 10 minutes or until golden brown, stirring frequently. Add garlic; cook and stir 1 minute or until fragrant.