Grilled Peppery Wild Mushroom Salsa

Amount           Ingredient
1/4 c                  olive oil
1 1/2 tbsp         balsamic vinegar
2 lg                    garlic cloves -- thinly sliced
1 tsp                  black peppercorns -- crushed
1/4 tsp               dried thyme

6 1/2 oz             shiitake mushrooms -- stems trimmed
6 1/2 oz             oyster mushrooms
1/4 c                  arugula -- chopped
3 1/2 oz             enoki mushrooms -- stems trimmed
1/4 tsp               crushed red pepper

Method:

1. Combine first 5 ingredients in medium bowl.
2. Let stand 4 hours or overnight.
3. Brush shiitake and oyster mushrooms on all sides with oil mixture and grill mushrooms.
4. Reserve remaining oil mixture.
5. Cool mushrooms.
6. Coarsely chop mushrooms.
7. Add grilled mushrooms, arugula, enoki, and red pepper to remaining oil mixture.
8. Toss to combine.
9. Season with salt.
10. Bring to room temp. to serve.