Servings
4 s
Ingredients
- 1/3 ounce Dried porcini mushrooms
- 1 tablespoon Oil
- 3 Cloves garlic; minced
- 1/2 pound Mushrooms; portobello or shitake, chopped
- 1/2 cup Sherry
- 1/2 teaspoon Salt
- 1 pound Asparagus spear; 1" diagonals
- 1 medium Red bell pepper; julienned
- 1 teaspoon
- 1 tablespoon Water
- 1 teaspoon Red wine vinegar
Directions
- 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