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Recipe Name: Asparagus And Mushroom Stew Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1/3 Ounce(s) Dried porcini mushrooms
1 Tablespoon(s) Oil
3 Cloves garlic, minced
1/2 Pound(s) Mushrooms, portobello or
shitake chopped
1/2 Cup(s) sherry
1/2 Teaspoon(s) Salt
1 Pound(s) Asparagus spear, 1"
1 Red bell pepper, julienned
1 Teaspoon(s) Cornstarch dissolved in
1 Tablespoon(s) Water
1 Teaspoon(s) 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 <> on Apr 16,

Nutrition (calculated from recipe ingredients)
Calories: 92
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 294.5mg
Potassium: 134.6mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: 1.3g
Protein: <1g

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