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.