A Kosher recipe
Yield: 6 servings
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.
Drain the vegetables, remove the tarragon and place vegetables in a bowl. Refrigerate until cold. Season with salt and pepper.
Serve cold or at room temperature
Please note that some ingredients and brands may not be available in every store.