Instructions: Clean the mushrooms. Cut the zukes into 1 inch lengths. Place all ingredients in a pot. Simmer until the zukes are 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 (dont over-chill or it will kill the flavour).

Throw on a little finely chopped parsley before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.