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 herbed quinoa recipe.
Recipe by: Vegetarian Times, april 1998
Posted to MC-Recipe Digest by Cbotwin <Cbotwin@aol.com> on Apr 16, 1998
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