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