Zucchini and mushroom salad

1 servings

Ingredients

Quantity Ingredient
1 pounds Button mushrooms
8 smalls Zucchini
¼ cup Wine vinegar
2 tablespoons Olive oil
1 teaspoon Salt
2 Fresh tarragon
¼ cup Water
¼ cup Dry white wine

Directions

Clean the mushrooms. Cut the zucchini into 1 inch lengths. Place all ingredients in a pot. Simmer until the zucchini is just tender.

Turn off

heat. Place lid on pot and leave for 15 minutes. Place the drained vegetables in a bowl, reserving the cooking liquid. Place this liquid back in the pot and cook until reduced to about ⅓ cup.

Discard the tarragon. Pour over the vegetables and lightly chill (don't over-chill or

it will kill the flavor). Throw on a little finely chopped parsley before serving.

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