Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shiitake | 1/2 cup (73g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Porcini | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/3 oz. dried porcini mushrooms
- 1 Tbs. vegetable oil
- 3 cloves garlic, minced
- 1/2 lb. fresh portobello or shiitake mushrooms, chopped
- =
Directions
Place 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 quinoa.