| 1 | Clean the mushrooms. |
| 2 | Cut the zucchini into 1 inch lengths. |
| 3 | Place all ingredients in a pot. |
| 4 | Simmer until the zucchini is just tender. |
| 5 | Turn off heat. |
| 6 | Place lid on pot and leave for 15 minutes. |
| 7 | Place the drained vegetables in a bowl, reserving the cooking liquid. |
| 8 | Place this liquid back in the pot and cook until reduced to about 1/3 cup. |
| 9 | Discard the tarragon. |
| 10 | Pour over the vegetables and lightly chill (don"t over-chill or it will kill the flavor). |
| 11 | Throw on a little finely chopped parsley before serving |
