Grilled Peppery Wild Mushroom Salsa

Ingredients

• 6 ½ ounces fresh shiitake mushrooms
• ¼ cup arugula
• 6 ½ ounces oyster mushrooms
• 1 3 1/2-ounce package enoki mushrooms
• ¼ teaspoon dried crushed red pepper
• ¼ cup olive oil
• 1 ½ tablespoons balsamic vinegar
• + 3 more ingredients
• • 2 large garlic cloves
  • 1 teaspoon black peppercorns
  • ¼ teaspoon dried thyme

Combine first 5 ingredients in medium bowl. Let stand 4 hours or overnight. 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 mu...

View full recipe at Epicurious