Yield: 4 Servings
|⅓ ounce||Dried porcini mushrooms|
|3||Cloves garlic; minced|
|½ pounds||Mushrooms; portobello or shitake, chopped|
|1 pounds||Asparagus spear; 1" diagonals|
|1 medium||Red bell pepper; julienned|
|1 teaspoon||Cornstarch dissolved in|
|1 teaspoon||Red wine vinegar|
|Salt and pepper; to taste|
Place dried mushrooms in small heat proof bowl and cover with boiling water. Let soak 15 minutes. Meanwhile, in large skillet, heat oil over medium heat. Add garlic and fresh mushrooms and cook, stirring often, until mushrooms are tender. Add sherry, salt and mushroom liquid. Add asparagus, bell pepper and dried mushrooms. Simmer, uncovered until asparagus are tender, about 7 minutes. Add dissolved cornstarch and vinegar. Bring mixture to a boil and simmer until it thickens slightly, about 30 seconds.
Serve asparagus mixture over herbed quinoa recipe.
Recipe by: Vegetarian Times, april 1998 Posted to MC-Recipe Digest by Cbotwin <Cbotwin@...> on Apr 16, 1998