Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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.