Delicious Pasta Recipe: Cavatappi with Wild Mushroom Sauce and White Truffle Oil

This is a sumptious pasta dish to make for company:

1 quart heavy cream
1/3 lb butter
1/2 lb cremini mushrooms (chopped)
1/2 lb oyster mushrooms (chopped)
1/2 lb shiitake mushrooms (chopped)
1/4 lb dried porcini mushrooms (soaked in ater)
4 shallots chopped
1 bay leaf
2 C veal stock or beef bullion
1/4 C white wine
1 lb cavatappi cooked al dente
White Truffle oil

Saute shallots in butter along with half of the chopped fresh mushrooms. Deglaze with white wine after the mushrooms are lightly caramelized. Add the rehydrated porcini and the mushroom water, heavy cream and stock and bay leaf - Simmer for 15 minutes. Add the pasta. Toss and add white truffle oil on top of each dish when serving.