Asparagus and Mushroom Stew Recipe - Vegetarian Dish

Ingredients

• 1/2 tsp salt
• 1 lb (454 g) 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 tbsp water
• 1 tsp red wine vinegar
• salt and freshly ground black pepper to taste
• 1/2 cup sherry
• 1/3 oz (9 g) dried porcini mushrooms
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/2 lb (227 g) fresh portobello or shiitake mushrooms, chopped