One can of course just make this using either recipe. This was trying it two ways for a bit of fun. Prep time is about an hour including time to soak the morels (assuming they were dried ones). Servings for 4 plus leftovers.
Ingredients for both:
- Morels, dried, about 3 cups
- 2-3 cups of hot water or veggie broth
- 2 TBLS of vegan butter
- Pasta, any. I like using Eggless Egg Noodles
Ingredients for Tomato/Basil Sauce:
- 1 onion, thinly sliced
- 1/4 cup red wine
- 1 small (6 oz) can of tomato paste
- 1/4 cup vegan parmesan
- Handful of fresh basil, thinly minced (sub dried leaves if no fresh)
Ingredients for Creamy Butter/Garlic Sauce:
- 3 TBLS vegan butter
- 4 cloves garlic, minced
- Sage (fresh if possible, 4 minced leaves, or used 2 tablespoons dried leaves)
- 1/2 onion, diced
- 2 TBLS AP Flour
- 2 cups milk
- Salt and Pepper
Soak dried morels in a bowl with hot veggie stock or water for 30 minutes. After 30 minutes, use a slotted spoon to remove mushrooms. Set on a towel and press out excess water. Save the water from the bowl.
Start pasta per directions, drain and set aside.
In a large skillet, melt vegan butter. Toss in morels and cook for 4-6 minutes on med high heat. Remove half the morels into a bowl and set aside.
Creamy Butter/Garlic Sauce:
In the skillet with the remaining mushrooms, add in the second 3 tablespoons on butter. Add in the garlic, sage, and diced onion to the skillet. Cook and stir for 4 minutes.
Add in flour and stir into the melted butter to make a roux. Cook for 2 more minutes, stirring the entire time.
Add in the milk, stir. Heat to a slow simmer. Season to taste.
Saute onion slices in a bit of olive oil until translucent.
Stir in remaining mushrooms, wine. Cook while stirring for 4 minutes.
Stir in tomato paste. Add in mushroom water as needed to make a sauce.
Plate pasta and ladle half of the pasta with the creamy butter/garlic sauce and the other half with the tomato/basil sauce.