Grilled Peppery Wild Mushroom Salsa

Course :	Grilling
From:	HungryMonster.com
Serves:	2

Ingredients:

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:

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.