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.

Tomato/Basil Sauce:

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.

BOTH:

Plate pasta and ladle half of the pasta with the creamy butter/garlic sauce and the other half with the tomato/basil sauce.