Reconstitute the porcini by placing them in a small bowl and pouring 2 cups of hot water over them. Allow them to stand until the mushrooms soften, about 25 minutes.
Transfer the mushrooms to a work surface and coarsely chop.
Heat the olive oil in a heavy large pot over medium to medium-high heat. Add the porcini, trumpet royale, Portobellos, garlic, and bay leaf. Saute until the mushrooms are brown and tender, stirring often. This should take about 10 minutes.
Add the Marsala and simmer until almost all of the liquid is gone.
Season the mixture to taste with salt and pepper and remove from heat.
Cook the pasta in a large pot of boiling salted water until it is just tender but still firm. Drain well.
Mix the beef stock and whipping cream into the mushrooms and simmer about 3 minutes.
Add 1 cup of Parmesan cheese, the butter, and the drained pasta. Toss to coat thoroughly.
Season to taste and serve hot, passing additional grated Parmesan.