Asparagus and Mushroom Stew Recipe

Name: Asparagus and Mushroom Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 13 oz. dried porcini mushrooms; 1 Tbs. vegetable oil; 3 cloves garlic, minced; 1/2 lb. fresh portobello or shiitake mushrooms, chopped

Servings: persons

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
13 oz. dried porcini mushrooms
1 Tbs. vegetable oil
3 cloves garlic, minced
1/2 lb. fresh portobello or shiitake mushrooms, chopped

1
Place dried mushrooms in small heat-proof bowl and cover with boiling water.
2
Let soak 15 minutes.
3
Meanwhile, in large skillet, heat oil over medium heat.
4
Add garlic and fresh mushrooms and cook, stirring often, until mushrooms are tender.
5
Add sherry, salt and mushroom liquid.
6
Add asparagus, bell pepper and dried mushrooms.
7
Simmer, uncovered, until asparagus are tender, about 7 minutes.
8
Add dissolved cornstarch and vinegar.
9
Bring mixture to a boil and simmer until it thickens slightly, about 30 seconds.
10
Serve asparagus mixture over quinoa.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Asparagus and Mushroom Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus and Mushroom Stew

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