Wood Ear Mushroom Salad

Vegan Salad

The mild flavor of deliciously soft (but still surprisingly crunchy) wood ear mushrooms is a perfect canvas for the vinegary marinade in this healthy salad. This recipe uses dried wood ears, so make sure you soak them overnight the day before.”

Ingredients

  • 2 cups dried wood ear mushrooms (about 2½ ounces)
  • 1 tablespoon chili oil
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon chili-bean sauce or sambal oelek (see Tip)
  • 1½ tablespoons reduced-sodium soy sauce
  • 1½ tablespoons thick soy sauce or dark soy sauce (see Tip)
  • 2 teaspoons black vinegar (see Tip)
  • ½ teaspoon sugar
  • ½ cup fresh cilantro, coarsely chopped

Directions

  • 1Soak mushrooms in 8 cups water overnight.
  • 2When ready to prepare salad, put a large pot of water on to boil. Set a large bowl of ice water near the stove. Drain the mushrooms and cut into 3-inch pieces. Add to the boiling water and cook for 5 minutes. Transfer with a slotted spoon to the ice water. Drain and pat the mushrooms dry.
  • 3Heat chili oil, ginger, garlic and sesame oil in a small skillet over medium heat until starting to sizzle, about 30 seconds. Add chili-bean sauce (or sambal oelek) and cook, stirring, until fragrant, about 15 seconds. Remove from heat and whisk in reduced-sodium soy sauce, thick (or dark) soy sauce, black vinegar and sugar.
  • 4Transfer the sauce to a large bowl. Add the mushrooms and cilantro and stir to coat.