Grilled Peppery Wild Mushroom Salsa

Course : Grilling
Serves: 2
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1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves -- thinly slivered
1 teaspoon black peppercorns -- crushed
1/4 teaspoon dried thyme
6 1/2 ounces fresh shiitake mushrooms -- stems trimmed
6 1/2 ounces fresh oyster mushrooms
1/4 cup packed chopped arugula
3 1/2 ounces enoki mushrooms -- bottoms trimmed cut into 3-inch lengths
1/4 teaspoon dried crushed red pepper

Preparation / Directions:

In a non-reactive container, combine olive oil, vinegar, garlic, peppercorns and thyme. Let stand 4 hours or overnight. Brush a little of the oil mixture all over shiitake and oyster mushrooms. Grill shiitake and oyster mushrooms on grill (medium heat) until tender, turning occasionally, about 5 minutes. When cool, chop coarsely. Combine chopped mushrooms, arugula, enoki mushrooms, and red pepper in a bowl; pour remaining oil mixture over and toss to combine. Add salt to taste. Serve with chunks of crusty bread.

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