Try this Asparagus and Mushroom Stew recipe, or contribute your own.
Suggest a better descriptionPlace 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
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 71 | ||
Calories from Fat: 21 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.5mg | 1 % | |
Potassium 57.1mg | 2 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.5g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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