Asparagus and Mushroom Stew

Ingredients

• salt
  ½ tsp
• asparagus spears

  trimmed and cut diagonally into 1-inch lengths
  1 lb
• red bell pepper

  seeded and cut into thin julienne strips
  1 medium
• cornstarch dissolved in 1 tbs. water
  1 tsp
• red wine vinegar
  1 tsp
• salt and freshly ground black pepper to taste
  1 unit
• sherry
  ½ cup
• dried porcini mushrooms
  ⅓ oz
• tbs. vegetable oil
  1 unit
• garlic

  minced
  3 cloves
• fresh portobello or shiitake mushrooms

  chopped
  ½ lb