Conchiglie al Forno with Mushrooms and Radicchio

Ingredients

• 6 ounces shiitake mushrooms, cleaned and trimmed
• 8 tablespoons (1 stick) unsalted butter
• 1 teaspoon kosher salt
• 2 cups (2 medium heads) finely shredded radicchio
• 2 1/2 cups heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
• 1/2 cup coarsely shredded fontina (1 1/2 ounces)
• 1/2 cup crumbled Gorgonzola (3 ounces)
• 2 teaspoons ricotta
• 6 leaves fresh sage, chopped (see note)
• 1 pound imported conchiglie rigate (pasta shells)

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