Zucchini and Mushroom Salad

[Guest guest]

Zucchini and Mushroom Salad

 

1 pound button mushrooms

8 small zucchini

1/4 cup wine vinegar

2 tablespoons olive oil

1 teaspoon salt

2 sprigs fresh tarragon

1/4 cup water

1/4 cup 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 1/3 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