Asparagus and Mushroom Stew

Ingredients

 * ½ 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
 * ½ cup sherry
 * ⅓ oz dried porcini mushrooms
 * 1 tbs. vegetable oil
 * 3 cloves garlic, minced
 * ½ lb fresh portobello or shiitake mushrooms, chopped

Directions

 * 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.