Grilled peppery wild mushroom salsa

2 cups

Ingredients

Quantity Ingredient
¼ cup Olive oil
1½ tablespoon Balsamic vinegar
2 larges Garlic cloves thinly slivered
1 teaspoon Black peppercorns, crushed
¼ teaspoon Dried thyme
6½ ounce Fresh shiitake mushrooms stems trimmed
6½ ounce Fresh oyster mushrooms
¼ cup Packed chopped arugula
3½ ounce Enoki mushrooms bottoms trimmed cut into 3-inch lengths
¼ teaspoon Dried crushed red pepper

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 barbecue (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.

Adapted by Karen Mintzias, from a recipe in: "Bon Appetit" (July 1993) Submitted By KAREN MINTZIAS On 08-03-95

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