Zucchini & Mushroom Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: button mushrooms,
8 small: zucchini,
1/4 cup: wine vinegar,
2 tbsp: olive oil,
1 tsp: salt,
2 sprigs: fresh tarragon,
1/4 cup: water,
1/4 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 1/3 cup. Discard the
tarragon. Pour over the vegetables and lightly chill (dont
over-chill or
it will kill the flavor). Throw on a little finely chopped parsley
before serving.
Recipe By :
Source from luhu.jp
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 (dont
over-chill or
it will kill the flavor). Throw on a little finely chopped parsley
before serving.
Recipe By :
Source from luhu.jp
Tags
Salads