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Ingredients Jump to Instructions ↓

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

  2. 1/4 cup olive oil

  3. 1 1/2 tablespoons balsamic vinegar

  4. 2 large garlic cloves

  5. -- thinly slivered

  6. 1 teaspoon black peppercorns -- crushed

  7. 1/4 teaspoon dried thyme

  8. 6 1/2 ounces fresh shiitake mushrooms

  9. -- stems trimmed

  10. 6 1/2 ounces fresh oyster mushrooms

  11. 1/4 cup packed chopped arugula

  12. 3 1/2 ounces enoki mushrooms

  13. -- bottoms trimmed

  14. -- cut into 3-inch -- lengths

  15. 1/4 teaspoon dried crushed red pepper

Instructions Jump to Ingredients ↑

  1. In a non-reactive container, combine olive oil, vinegar, garlic, peppercorns and thyme. Let stand 4 hours or overnight.

  2. Brush a little of the oil mixture all over shiitake and oyster mushrooms.

  3. Grill shiitake and oyster mushrooms on grill (medium heat) until tender, turning occasionally, about 5 minutes. When cool, chop coarsely.

  4. 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.

  5. Serve with chunks of crusty bread.

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