member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Stacy       

Recipe Categories:

    Asparagus and Mushroom Stew


    Source of Recipe


    Vegetarian Times

    List of Ingredients




    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

    Recipe



    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.


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |