1 stick butter
1 cup all-purpose flour
8 cups milk
Salt and freshly ground black pepper
Freshly grated nutmeg
2 tablespoons butter, plus 1 stick
1 tablespoon oil
3 ounces dried porcini mushrooms, soaked in 2 cups boiling water
1 pound, 8 ounces mixed mushrooms, chopped
3/4 cups fresh parsley leaves, chopped, plus 3/4 cup, plus 1/4 cup more for garnish
1 teaspoon dried thyme or fresh thyme leaves
3 fat garlic cloves, minced
1/2 cup amontillado sherry
1 cup freshly grated Parmesan, plus 1 cup
3 pounds rigatoni or other big pasta of choice
Few sprigs fresh thyme, for garnish
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