Zucchini salad with mushrooms and dried tomatoes

Ingredients for 2 servings:

• 1 large zucchini
• 10 small mushrooms
• some tomatoes, dried, preserved in oil
• basil
• butter
• Salt and pepper, black
• olive oil
• Balsamic vinegar

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Wash the zucchini and slice (approx. 5 mm) without peeling them, then cut these into strips. Heat a little water in a saucepan and place a steamer basket in the pan. Cover and cook the zucchini until al dente. They will quickly become too soft, so check them regularly. Clean and slice the mushrooms. Heat a little butter in a non-stick frying pan and fry the mushrooms in batches. Allow the zucchini and mushrooms to cool. Drain the sun-dried tomatoes and cut into strips. Mix a little olive oil with the vinegar and season with salt and pepper. Carefully mix all the ingredients and let them stand for at least 2 hours. Mix briefly again before serving, adding a little more vinegar if necessary.