Shells with Mushrooms and Asparagus

This is a very grown-up mac and cheese. Absolutely delicious recipe from my friend, 
Barbara Reed.


1/2  lb  shitake mushrooms
1  lg  shallot, chopped finely
8  Tbs  butter
1   bunch  asparagus, chopped into 1½” pieces and lightly steamed
2-1/2  cups  heavy cream
1/2  cup  freshly grated parmesan cheese
1/2  cup  coarsely grated Italian fontina cheese
1/2  cup  Gorgonzola cheese, crumbled
2  tsp  Ricotta cheese, (can use more)
6  leaves fresh sage, chopped
1  lb  pasta shells

Preheat oven to 500°
Bring a large pot of salted water to a boil. Add pasta and cook until it is less cooked than 
al dente.

Remove stems from mushrooms and discard. Slice the caps about ¼” thick. Heat 6 Tbs of butter in a large skillet; add shallot and mushrooms, and ¼ tsp salt. Sauté over medium heat, stirring frequently until they are cooked through, about 5 minutes.

In a large mixing bowl, combine mushroom mixture, asparagus, cream, cheeses, sage, and remaining salt. Fold in the pasta. Pour into a large shallow baking dish, or 6-8 ceramic au gratin dishes (1½ to 2 cup capacity). Dot with the remaining 2 Tbs butter. Bake until bubbly and browned on top, about 7 minutes.