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Asparagus and Mushroom Stew

Ingredients: 

Ingredients: 

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½ tsp. salt
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1 lb. asparagus spears, trimmed and cut diagonally into 1-inch lengths
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1 medium red bell pepper, seeded and cut into thin julienne strips
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1 tsp. cornstarch dissolved in 1 Tbs. water
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1 tsp. red wine vinegar
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½ cup sherry
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⅓ oz. dried porcini mushrooms
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1 Tbs. vegetable oil
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3 cloves garlic, minced
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½ lb. fresh portobello or shiitake mushrooms, chopped

Instructions: 

  1. Place dried mushrooms in small heat-proof bowl and cover with boiling water. Let soak 15 minutes.
  2. 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.
  3. 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.
  4. Serve asparagus mixture over quinoa.

Nutrition Information: 

Calories: 
132
Protein: 
4 g
Total Fat: 
3 g
Saturated Fat: 
g
Carbohydrates: 
16 g
Cholesterol: 
mg
Sodium: 
26 mg
Fiber: 
4 g
Sugar: 
g
Yield: 
4 Servings

Comments on this Recipe

My family- including my three year old and my husband- enjoyed this recipe. I didn't use dried mushrooms, but used fresh and added broth istead of mushroom liquid. It was a thin broth, but perfect when served over brown rice.

This was a bit odd. Not bad, but as written, the sauce was thinish, flavor-wise. Butter perked it right up, but I was a bit disappointed to have to use butter.

Asparagus and dried mushroom