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Zucchini And Mushroom Salad

Zucchini and Mushroom Salad recipe image
This warm salad transforms humble zucchini and button mushrooms into a sophisticated side dish with a rich, savory depth. The vegetables are gently simmered with fresh tarragon, white wine, and wine vinegar, allowing the flavors to meld beautifully. As the cooking liquid reduces, it creates a glossy, tangy sauce that coats the tender vegetables perfectly. The dish is finished with a light chill to preserve its fresh flavor profile and garnished with bright parsley. Ideal for a light lunch, a picnic staple, or an elegant accompaniment to grilled meats or fish, this recipe highlights the natural sweetness of the vegetables enhanced by Mediterranean aromatics. It is simple to prepare yet offers a complex taste experience that feels both comforting and refined.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 128.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This warm salad transforms humble zucchini and button mushrooms into a sophisticated side dish with a rich, savory depth. The vegetables are gently simmered with fresh tarragon, white wine, and wine vinegar, allowing the flavors to meld beautifully. As the cooking liquid reduces, it creates a glossy, tangy sauce that coats the tender vegetables perfectly. The dish is finished with a light chill to preserve its fresh flavor profile and garnished with bright parsley. Ideal for a light lunch, a picnic staple, or an elegant accompaniment to grilled meats or fish, this recipe highlights the natural sweetness of the vegetables enhanced by Mediterranean aromatics. It is simple to prepare yet offers a complex taste experience that feels both comforting and refined.
Ingredients
  • 1 pound Button mushrooms
  • 1 teaspoon Salt
  • 8 small Zucchini
  • 2 sprigs Fresh tarragon
  • 1/4 cup Wine vinegar
  • 1/4 cup Water
  • 1/4 cup Dry white wine
  • 2 tablespoon Olive oil
Directions
  1. 1
    Clean the mushrooms by wiping them with a damp cloth or brushing off any dirt.
  2. 2
    Cut the zucchini into 1-inch lengths.
  3. 3
    Place the mushrooms, zucchini, salt, tarragon sprigs, wine vinegar, water, white wine, and olive oil in a large pot.
  4. 4
    Bring to a simmer over medium heat.
  5. 5
    Simmer until the zucchini is just tender, about 10-15 minutes.
  6. 6
    Turn off the heat and cover the pot with a lid; let stand for 15 minutes.
  7. 7
    Drain the vegetables into a colander, reserving the cooking liquid in the pot.
  8. 8
    Return the reserved cooking liquid to the pot and boil vigorously until reduced to about 1/3 cup.
  9. 9
    Remove and discard the tarragon stems from the reduced liquid.
  10. 10
    Place the drained vegetables in a serving bowl.
  11. 11
    Pour the reduced sauce over the vegetables.
  12. 12
    Let the salad cool to room temperature or chill lightly in the refrigerator for 20 minutes to enhance flavor.
  13. 13
    Garnish with finely chopped fresh parsley before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 128.0kcal
% Daily Value *
Total Fat 8.4g13%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 22.1mg1%
Total Carbohydrate 10.0g4%
Dietary Fiber 3.1g13%
Sugars 6.5g
Protein 5.9g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: zucchini, mushroom, salad, mediterranean, tarragon, wine vinegar, white wine, olive oil, vegan, warm salad, summer side, parsley
Read it online: https://www.chefs-mate.com/recipe/zucchini-and-mushroom-salad/