In a large stock pot, bring salted water to a boil.

In a large saute pan, over high heat, heat the olive oil. Add the mushrooms and saute until they begin to brown and release their liquid. Set aside. Saute the onion and garlic for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushroom stock and reduce 5 minutes. Add mushrooms back to pan. Mix corn starch with a little water and stir into pan. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.

Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.

Yield: 4 to 6 servings

Mushroom Stock: Use trimmings from mushrooms along with dried mushrooms in chicken stock. Simmer for 30 minutes. Drain. Squeeze mushroom pieces in cheesecloth