Instructions:

Preheat oven to 350°. Bring 1-gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Drop pasta into the water and stir. Boil pasta for 6 minutes. Pasta should be slightly undercooked at this point. Drain off all water through a colander.

While pasta water is warming, in a 4-quart pot combine the 2 tablespoons butter, shallots, rosemary, sage, thyme, garlic. Cook over low heat for about 1 minute to release oils in herbs or until shallots and garlic become transparent. Add mushrooms and sauté for approximately 2 minutes. Add wine and cook slowly for 10 minutes using low heat or until the wine has cooked down.

Drain off any liquids from mushrooms, remove mushrooms and place in bowl and set aside.

Return pan to medium heat and add in 2 tablespoons butter. When melted add in the flour and cook 1-2 minutes, stirring constantly. Very slowly add in the heavy cream and bring to a boil. Simmer for 10 minutes on low. Stir in 3 cups of the Italian blend shredded cheese,1 cup gorgonzola crumbles cheese, salt and pepper. Cook until smooth. Add pasta, mushrooms to cheese sauce then stir until evenly combined.

Grease a 3-quart baking dish with remaining butter. Fill casserole dish with pasta and cheese. Top with remaining cheeses. Sprinkle pinenuts over casserole.

Bake in a pre-heated oven for 35-40 minutes, or until visibly bubbling and pine nuts are toasted. Remove from oven, Let sit for 5 minutes. Plate and garnish with fresh chopped Italian parsley.