Grilled Peppery Wild Mushroom Salsa Recipe

Grilled Peppery Wild Mushroom Salsa Recipe

  • 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. Let stand 4 hours or overnight.
  2. Prepare barbeque (medium heat). Brush shiitake and oyster mushrooms on all sides with oil mixture. Reserve remaining oil mixture. Grill mushrooms until tender, turning occasionally, about 5 minutes. Cool. Coarsely chop mushrooms. Add grilled mushrooms, arugula, enoki mushrooms and red pepper to remaining oil mixture. Toss to combine. Season with salt. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
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