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Print this Recipe    Zucchini Mushroom

Zucchini and mushroom salad

1 lb button mushrooms
8 small to medium 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 zukes into 1 inch lengths. Place
all ingredients in a pot. Simmer until the zukes are 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 flavour).

Throw on a little finely chopped parsley before serving.

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