1 pound button mushrooms
8 small 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
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Clean the mushrooms.
Cut the zucchini into 1 inch lengths.
Place all ingredients in a pot.
Simmer until the zucchini is 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 flavor).
Throw on a little finely chopped parsley before serving.
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