Zucchini & mushroom salad

Yield: 1 Servings

Measure Ingredient
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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