Ingredients
- 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
- Â Â and cut diagonally into 1-inch lengths
- 1 med red bell pepper
- Â Â seeded and cut into thin julienne strips
- 1 tsp cornstarch dissolved in
- 1 Tbsp. water
- 1 tsp red wine vinegar
- Â Â Salt and freshly grnd black pepper, to taste
Description
4 SERVINGS VEGAN This Quick And Easy Stew Makes The Most Of The Natural Affinity Between Asparagus And Mushrooms. It's Wonderful Served With The Herbed Quinoa Recipe Which Follows…
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