Real Recipes From Real Home Cooks ®

fresh zucchini and mushroom salad

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

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.

(1 rating)
yield 6 Servings
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For fresh zucchini and mushroom salad

  • 1 lb
    fresh mushrooms, cleaned and sliced in half
  • 8 sm
    to medium zucchini, cut into 1- inch lengths
  • 1/4 c
    apple cider vinegar
  • 2 Tbsp
    olive oil
  • 2 sprig
    fresh tarragon
  • 1/4 c
    water
  • 1/4 c
    dry white wine
  • salt to taste
  • pepper to taste

How To Make fresh zucchini and mushroom salad

  • 1
    Place 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.
  • 2
    Drain the vegetables, remove the tarragon and place vegetables in a bowl. Refrigerate until cold. Season with salt and pepper.
  • 3
    Serve cold or at room temperature
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