Grilled Peppery Wild Mushroom Salsa

• 1/4 cup olive oil
• 1 1/2 tablespoons balsamic vinegar or 2 teaspoons red wine 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 oyster mushrooms
• 1/4 cup packed chopped arugula
• 1 3 1/2-ounce package enoki mushrooms, bottoms trimmed, cut into 3-inch lengths
• 1/4 teaspoon dried crushed red pepper

1. Combine first 5 ingredients in medium bowl.
2. Let stand 4 hours or overnight.
3. Prepare barbeque (medium heat).
4. Brush shiitake and oyster mushrooms on all sides with oil mixture.
5. Reserve remaining oil mixture.
6. Grill mushrooms until tender, turning occasionally, about 5 minutes.
7. Cool.
8. Coarsely chop mushrooms.
9. Add grilled mushrooms, arugula, enoki mushrooms and red pepper to remaining oil mixture.
10. Toss to combine.
11. Season with salt.
12. (Can be prepared 1 day ahead.
13. Cover and refrigerate.
14. Bring to room temperature before serving.)

olive oil, balsamic vinegar, garlic, black peppercorns, thyme, shiitake mushrooms, mushrooms, arugula, enoki mushrooms, red pepper

Taken from www.epicurious.com/recipes/food/views/grilled-peppery-wild-mushroom-salsa-2120 (may not work)