Asparagus and mushroom stew

Yield: 4 Servings

Measure Ingredient
⅓ ounce Dried porcini mushrooms
1 tablespoon Oil
3 Cloves garlic; minced
½ pounds Mushrooms; portobello or shitake, chopped
½ cup Sherry
½ teaspoon Salt
1 pounds Asparagus spear; 1" diagonals
1 medium Red bell pepper; julienned
1 teaspoon Cornstarch dissolved in
1 tablespoon Water
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

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