- 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.