Pasta with Wild Mushroom Sauce

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2 tablespoons extra-virgin olive oil

1/2 medium red onion, finely chopped

2 cloves garlic, minced

1 sprig marjoram, plus more for garnish

1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced

1 cup Mushroom Stock, recipe follows

1 cup heavy cream

Salt

Freshly ground black pepper

1 pound bucatini

Grated Parmesan

Mushroom Stock:

2 cups chicken stock

1/2 cup mushroom trimmings, stems, or pieces