Slice 6 oz. shitake mushrooms 1/4" thick and saute in 3-6 T. butter for 3-4 min. Cook 1 lb. conchiglie pasta for 5 min., drain. Combine 2 1/2 c. cream (or milk), 1/2 c. parmesan cheese, 1/2 c. shredded Bel Paise cheese, 1/2 c. crumbled Gorgonzola cheese, 2-3 c. shredded radicchio (about 1/2" thick), and add pasta. Stir in salt to taste and 6 chopped fresh sage leaves (optional). Pour into buttered 9x13 baking dish and bake 30-35 min @ 450deg. until top is bubbly and crusty brown. Let stand 5 min before serving.