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. |
