Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound button mushrooms [500 g]
8 small zucchini
1/4 cup wine vinegar [63 ml]
2 tablespoons olive oil
1 teaspoon salt
2 sprigs fresh tarragon
1/4 cup water [63 ml]
1/4 cup dry white wine [63 ml]
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.
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