I made some pretty decent pasta sauce this weekend. Here's the recipe:
3/4 oz. dried morels
28 oz. can diced tomatoes
1 splash white wine
2 shallots, diced
2 tbsp butter
Soak the morels in about 1-1 1/2 cups hot water for five minutes. Remove mushrooms and slice them. Strain the soaking liquid and set aside.
Saute the shallots in the butter until soft, then add the mushrooms. After about three minutes, add the wine, then the soaking liquid. Allow this to cook down to about 1/3 its original volume, then add the tomatoes. Cover and simmer for about twenty minutes or until the tomatoes start to break down a little. You can put this in the blender to make a smooth sauce or leave it if you don't mind chunkiness. If you don't want a very strong mushroom flavor, add less of the soaking liquid.