A break from the standard salsa. This versatile condiment is good on crusty bread as an appetizer, and adds zip to flank steak or skirt steak for an entrée.
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar or 2 teaspoons red wine 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 oyster mushrooms
1/4 cup packed chopped arugula
1 3 1/2-ounce package enoki mushrooms, bottoms trimmed, cut into 3-inch lengths
1/4 teaspoon dried crushed red pepper
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 mushrooms. Add grilled mushrooms, arugula, enoki mushrooms and red pepper to remaining oil mixture. Toss to combine. Season with salt. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)