Yield: 1 Servings
Measure | Ingredient |
---|---|
\N 2 | sprigs fresh tarragon |
1 lb button mushrooms
8 sm zucchini
¼ c wine vinegar
2 TB olive oil
1 ts salt
¼ c water
¼ c dry white wine
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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