fresh zucchini and mushroom salad
(1 rating)
A Kosher recipe Zucchini are best eaten while still small, about 6 inches. They lose flavor as they grow. To curtail some of the zucchini harvest, eat the flowers.
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(1 rating)
yield
6 Servings
prep time
20 Min
cook time
15 Min
method
Stove Top
Ingredients For fresh zucchini and mushroom salad
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1 lbfresh mushrooms, cleaned and sliced in half
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8 smto medium zucchini, cut into 1- inch lengths
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1/4 capple cider vinegar
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2 Tbspolive oil
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2 sprigfresh tarragon
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1/4 cwater
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1/4 cdry white wine
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salt to taste
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pepper to taste
How To Make fresh zucchini and mushroom salad
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1Place mushrooms, zucchini, vinegar, olive oil, tarragon, water and wine in a skillet and cook until the zucchini is crisp and tender. Remove from heat and cover, letting stand for 10 minutes.
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2Drain the vegetables, remove the tarragon and place vegetables in a bowl. Refrigerate until cold. Season with salt and pepper.
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3Serve cold or at room temperature
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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