Zucchini And Mushroom Salad Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Button mushrooms,
1 tsp: Salt,
8 small: Zucchini,
2: Fresh tarragon,
1/4 cup: Wine vinegar,
1/4 cup: Water,
2 tbsp: Olive oil,
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.
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.
Source from luhu.jp