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Ingredients

• 1/3 ounce Dry porcini mushrooms
• 1 Tbsp. Oil
• 3 x Cloves garlic, chopped
• 1/2 lb Mushrooms, portobello or possibly shitake, minced
• 1/2 c. Sherry
• 1/2 tsp Salt
• 1 lb Asparagus spear, 1" diagonals
• 1 med Red bell pepper, julienned
• 1 tsp Cornstarch dissolved in
• 1 Tbsp. Water
• 1 tsp Red wine vinegar
•     Salt and pepper, to taste

Description

Place Dry Mushrooms In Small Heat Proof Bowl And Cover With Boiling Water. Let Soak 15 Min. Meanwhile, In Large Skillet, Heat Oil Over Medium Heat. Add In Garlic And Fresh…

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