Grilled Peppery Wild Mushroom Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 cups
- 1/4 cup olive oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried crushed red pepper
- Carbohydrate 9 g(3%)
- Fat 14 g(22%)
- Fiber 3 g(11%)
- Protein 4 g(7%)
- Saturated Fat 2 g(10%)
- Sodium 16 mg(1%)
- Calories 167
Preparation 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.)
Preparation 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.)
