Asparagus And Mushroom Stew Recipe

• 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 and cut diagonally into 1-inch lengths
• 1 med red bell pepper seeded and cut into thin julienne strips
• 1 tsp cornstarch dissolved in
• 1 Tbsp. water
• 1 tsp red wine vinegar Salt and freshly grnd black pepper, to taste

Directions