2) While the mushrooms are soaking, cook the tortellini according to the package directions.
3) While the tortellini is cooking, heat the oil in a large skillet over medium-high heat. Add the shallots and garlic and cook for 3 minutes, stirring with a spoon until soft. Add the oregano and bay leaves and cook for 1 minute, until fragrant. Add the porcini mushrooms and reserved mushroom soaking liquid and bring to a simmer, for 5 minutes.
4) Reduce the heat to medium, add the double cream and simmer for 2 minutes to heat through. Remove the bay leaves with some tongs, add the tortellini to the sauce and cook for 1 minute, to heat through. Remove from the heat and stir in the cheese and parsley. Serve immediately.