Zucchini And Mushroom Salad

1 lb      button mushrooms
8         small to medium zucchini
1/4 cup   wine vinegar
2 tblsp   olive oil
1 tsp     salt
2 sprigs  fresh tarragon
1/4 cup   water
1/4 cup   dry white wine

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.
(Don't over-chill or it will kill the flavor.) 

Throw on a little finely chopped parsley before
serving.

Contributed by Stephanie da Silva