Place the ingredients for the Cashew Ricotta in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Taste for seasoning - if it tastes dull, add more lemon juice and salt. This can be done in advance (store prepared ricotta in the fridge until use).

To prepare the filling, heat the 3 tsp olive oil in a nonstick skillet. Add the mushrooms and saute, tossing occasionally, until nicely browned. Transfer browned mushrooms to a bowl. Add the other ingredients for the filling plus 1 cup of the prepared cashew ricotta. Combine and taste for seasoning, particularly salt.

Cook the pasta shells according to package directions. Drain and allow to cool enough to handle.

Make the Dijon-Chardonnay Sauce. Heat the butter in a medium saucepan. Add the flour, and cook for a minute or two to make a roux. Remove from the heat, and whisk in the remaining ingredients for the sauce plus 1/2 cup of the cashew ricotta. Taste for seasoning.

To assemble: ladle ~1/2 cup Dijon-Chardonnay Sauce on the bottom of a 13x9 bake dish. Stuff the pasta shells with the filling, and place on the sauce in the dish. Gently ladle remaining sauce over the shells (most will spill to the bottom of the dish, this is fine).

Bake at 350F for 15 minutes. Cover lightly with foil and bake another 15 minutes or until very bubbly. Drizzle lightly with some olive oil and sprinkle parsley over. Yields: 5-6 servings, at 4-5 shells each.