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.
Recipe information
Yield
Makes about 2 cups
Ingredients
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
Preparation
Step 1
Combine first 5 ingredients in medium bowl. Let stand 4 hours or overnight.
Step 2
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.)
