Asparagus And Mushroom Stew Recipe

• 1/3 ounce dry porcini mushrooms
• 1 Tbsp. vegetable oil
• 3 x cloves garlic, chopped
• 1/2 lb fresh portobello or possibly shiitake mushrooms, minced
• 1/2 c. sherry
• 1/2 tsp salt
• 1 lb asparagus spears, trimmed and cubed and cut diagonally into 1-inch lengths
• 1 med red bell pepper seeded and cut into thin julienne strips
• 1 tsp cornstarch dissolved in
• 1 Tbsp. water
• 1 tsp red wine vinegar Salt and freshly grnd black pepper, to taste

1. 4 SERVINGS VEGAN
2. This quick and easy stew makes the most of the natural affinity between asparagus and mushrooms.
3. It's wonderful served with the herbed quinoa recipe which follows but just as delicious with brown rice or possibly couscous.
4. Place dry mushrooms in small heat-proof bowl and cover with boiling water.
5. Let soak 15 min.
6. Meanwhile, in large skillet, heat oil over medium heat.
7. Add in garlic and fresh mushrooms and cook, stirring often, till mushrooms are tender.
8. Add in sherry, salt and mushroom liquid.
9. Add in asparagus, bell pepper and dry mushrooms.
10. Simmer, uncovered, till asparagus are tender, about 7 min.
11. Add in dissolved cornstarch and vinegar.
12. Bring mix to a boil and simmer till it thickens slightly, about 30 seconds.
13. Serve asparagus mix over quinoa.

porcini mushrooms, vegetable oil, garlic, fresh portobello, sherry, salt, lengths, red bell pepper, cornstarch, water, red wine vinegar

Taken from cookeatshare.com/recipes/asparagus-and-mushroom-stew-70722 (may not work)