Recipe - Asparagus And Mushroom Stew

1/3 ounce Dried porcini mushrooms
1 tablespoon Oil
3 Cloves garlic; minced
One half pound Mushrooms; portobello or
shitake, chopped
One half cup Sherry
One half teaspoon Salt
1 pound Asparagus spear; 1"
diagonals
1 md 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 MCRecipe Digest by Cbotwin Cbotwin@aol.com on Apr 16, 1998