Asparagus and Mushroom Stew

==Ingredients==
* ½ tsp salt
* 1 lb asparagus spears, trimmed and cut diagonally into 1-inch lengths
* 1 medium red bell pepper, seeded and cut into thin julienne strips
* 1 tsp cornstarch dissolved in 1 tbs. water
* 1 tsp red wine vinegar
* salt and freshly ground black pepper to taste
* ½ cup sherry
* ⅓ oz dried porcini mushrooms
* 1 tbs. vegetable oil
* 3 cloves garlic, minced
* ½ lb fresh portobello or shiitake mushrooms, chopped
==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 quinoa.
Category:Vegetarian Recipes
Category:Stew Recipes
Category:Asparagus Recipes
Category:Porcino Recipes
Category:Portobello mushroom Recipes
Category:Shiitake mushroom Recipes
Category:Quinoa Recipes
Category:Red bell pepper Recipes
Category:Red wine vinegar Recipes
Category:Sherry Recipes