Cheesy Stuffed Shells in a Creamy Tomato Mushroom Sauce – Grand Fete

Ingredients

• 3 tablespoons butter
• 6 cloves garlic, minced
• 2 lbs fresh mushrooms - a mix of Chanterelle, trumpet, or shiitake, very finely chopped
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream, divided
• 2 cups (16 oz) full fat ricotta
• 1 cup parmesan cheese, grated
• Zest of one lemon
• 1 tablespoon chives, finely chopped
• 1 small shallot, finely chopped
• 1 package (12-ounces) of conchiglioni pasta
• 1 tablespoon olive oil
• 8 oz burrata, torn into small pieces
• 1 cup fresh parsley, chopped
• 1/4 cup fresh tarragon leaves, chopped
• 1/2 cup fresh basil, chopped