Recipe Wood Ear Mushroom Salad

Wood ear mushrooms are a staple in many Asian cuisines, known for their unique texture and subtle flavor. This refreshing and tangy salad is perfect as a light side dish and pairs wonderfully with a variety of main courses.

Ingredients

• 30 g dried wood ear mushrooms (Mu’er mushrooms)
• 600-700 ml cold water
• 2-3 stalks green onions, chopped
• 2 garlic cloves, thinly sliced
• 1 fresh chili pepper, seeds removed and chopped (or red chili flakes to taste)
• 2 tablespoons rice vinegar (black rice vinegar or balsamic vinegar)
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil (or neutral vegetable oil)
• Roasted sesame seeds (for garnish)

Method

1. Rinse the dried wood ear mushrooms under cold water, then place them in a deep bowl. Pour 600-700 ml of cold water over them and let them soak at room temperature for about 3 hours.
2. After 1.5-2 hours, check the water level and add more water if needed to ensure the mushrooms stay fully submerged.
3. Drain the soaking water, then pour boiling water over the mushrooms and leave them for 3-4 minutes. Drain again and rinse with cold water until the mushrooms have cooled completely. You may need to change the water once or twice to ensure it stays cold.
4. Once cooled, drain the mushrooms in a sieve and pat them dry with paper towels. If necessary, cut any large mushrooms into smaller pieces.
5. In a large bowl, combine the wood ear mushrooms, green onions, garlic, and chili pepper. Mix gently.
6. In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, and sesame oil. Pour the dressing over the mushroom mixture and toss until evenly coated.
7. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
8. Before serving, sprinkle the salad with roasted sesame seeds.

Enjoy your meal!