500 gmmixed mushrooms, such as Swiss brown, flat and pine2 tbspolive oilFinely grated rind of ½ lemon1garlic clove, finely chopped400 gmdried rigatoni (we used wholemeal)185 ml (¾ cup)pouring cream20 gmmixed dried mushrooms, softened in 60 ml boiling water for 20 minutes150 gmFontina, diced50 gmparmesan, finely grated, plus extra for scattering1½ tbspcoarsely chopped sage, plus 1 tbsp extra leaves60 gmchilled butter, coarsely chopped
Preheat oven to 200C. Halve or quarter larger mushrooms and keep smaller ones whole. Toss in a roasting pan with olive oil, lemon rind and half the garlic and roast until browned on the edges (6-8 minutes).
Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes). Drain and return to pan.
Bring cream, dried mushrooms and their soaking liquid, and remaining garlic to a simmer
in a saucepan, add to pasta along with Fontina and parmesan, season to taste and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with extra parmesan and bake until bubbling and golden brown (20-25 minutes).
Cook butter in a saucepan over medium-high heat until light nut brown (2-3 minutes). Remove from heat, add extra sage leaves and season to taste. Serve pasta hot drizzled with sage butter.