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Zucchini & Mushroom Salad

Zucchini & Mushroom Salad recipe image
This elegant warm salad highlights the natural sweetness of button mushrooms and tender zucchini. By simmering the vegetables briefly with fresh tarragon and dry white wine, then reducing the cooking liquid into a concentrated glaze, you create a sophisticated dish that balances earthy and bright flavors. The result is a vibrant, light meal perfect for a summer lunch or as a refined side dish alongside grilled fish or chicken. It is simple to prepare using pantry staples, offering a restaurant-quality experience at home without the fuss.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 140.3
Dietary: Gluten-free, Vegan, Vegetarian
Description
This elegant warm salad highlights the natural sweetness of button mushrooms and tender zucchini. By simmering the vegetables briefly with fresh tarragon and dry white wine, then reducing the cooking liquid into a concentrated glaze, you create a sophisticated dish that balances earthy and bright flavors. The result is a vibrant, light meal perfect for a summer lunch or as a refined side dish alongside grilled fish or chicken. It is simple to prepare using pantry staples, offering a restaurant-quality experience at home without the fuss.
Ingredients
  • 1 pound Button mushrooms
  • 8 small Zucchini
  • 1/4 cup Wine vinegar
  • 2 tablespoon Olive oil
  • 1 teaspoon Salt
  • 2 sprigs Fresh tarragon
  • 1/4 cup Water
  • 1/4 cup Dry white wine
  • Fresh parsley, finely chopped
Directions
  1. 1
    Clean the mushrooms by wiping them with a damp cloth or gently rinsing and patting dry.
  2. 2
    Trim the ends of the zucchini and cut them into 1-inch lengths.
  3. 3
    In a large pot, combine the zucchini, mushrooms, wine vinegar, olive oil, salt, tarragon sprigs, water, and dry white wine.
  4. 4
    Bring the mixture to a simmer over medium heat.
  5. 5
    Cover and simmer until the zucchini is just tender but still holds its shape, about 5-7 minutes.
  6. 6
    Turn off the heat and let the vegetables stand in the pot with the lid on for 15 minutes to absorb flavors.
  7. 7
    Carefully drain the vegetables into a colander or bowl, reserving the cooking liquid in the pot.
  8. 8
    Place the pot with the reserved liquid back on medium-high heat and boil until reduced to approximately 1/3 cup.
  9. 9
    Remove the reduced liquid from the heat and discard the spent tarragon sprigs.
  10. 10
    Transfer the drained vegetables to a serving bowl and pour the reduced liquid glaze over them.
  11. 11
    Refrigerate the salad lightly until just cool to the touch, ensuring it is not over-chilled to preserve the flavor.
  12. 12
    Garnish with finely chopped fresh parsley just before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 140.3kcal
% Daily Value *
Total Fat 8.4g13%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 4897.7mg205%
Total Carbohydrate 10.4g4%
Dietary Fiber 3.1g13%
Sugars 6.6g
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, tarragon, white wine, vegan, mediterranean, summer side, light meal, vegetable glaze, warm salad, olive oil, parsley, easy recipe, healthy, gluten free
Read it online: https://www.chefs-mate.com/recipe/zucchini-mushroom-salad/