Asparagus and Mushroom Stew

[Guest guest]

Asparagus and Mushroom Stew

4 Servings

 

 

1/2 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

1/2 cup sherry

1/3 oz. dried porcini mushrooms

1 Tbs. vegetable oil

3 cloves garlic, minced

1/2 lb. fresh portobello or shiitake mushrooms,

chopped

 

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.

 

PER serving: 132 CAL; 4 G PROT; 3 G TOTAL FAT (0 SAT.

FAT); 16 G CARB.; 0 MG CHOL; 26 MG SOD.; 4 G FIBER

 

 

 

 

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