Wood Ear Mushroom Salad Recipe

This recipe for wood ear mushroom salad is a total game-changer because it’s not only super easy to make but also packed with vibrant flavors and a satisfying crunch. I love how the combination of soy sauce, sesame oil, and fresh cilantro brings a delicious mix of umami and freshness, making it the perfect dish to impress at any gathering.

Wood Ear Mushroom Salad is a delightful dish that I love making for its unique textures and rich flavors. Earthy mushrooms complement a dressing of sesame oil and soy sauce that is enhanced with garlic and fresh ginger.

The salad is topped with sliced red chili, green onions, and cilantro. Overall, this salad experience is as nutritious as it is refreshing.

Ingredients

Dried Wood Ear Mushrooms:
Not high in calories, but a lot of fiber, good for gut health.

Sesame Oil:
Full of healthy fats and adds a nutty depth to salads.

Soy Sauce:
Delivers umami taste, supplies protein and vital minerals.

Rice Vinegar:
Contributes a sharp, weak sourness, improves flavor equilibrium.

Fresh Ginger:
Provides antioxidants and has an aromatic, spicy warmth.

Garlic:
Nutrient density boosts the immune system and lends depth to flavor.

Red Chili:
Delivers warmth and zest, revs up metabolism.

Ingredient Quantities

• 50 grams of dried wood ear mushrooms
• 1 tablespoon of sesame oil
• 2 tablespoons of soy sauce
• 1 tablespoon of rice vinegar
• 1 teaspoon of sugar
• 1 clove of garlic, minced
• 1 teaspoon of fresh ginger, grated
• 1 small red chili, thinly sliced
• 2 stalks of green onions, sliced
• 1 tablespoon of toasted sesame seeds
• 1/4 cup of fresh cilantro, chopped

Instructions

1. Rehydrate the dried wood ear mushrooms by soaking them in warm water for 20-30 minutes. They should be fully rehydrated and tender before you drain and rinse them under cold water. This part of the recipe is critical because you cannot skip it if you want mushrooms in your dish.

2. Remove any tough sections from the stems of the mushrooms, and cut the stems into pieces that are the right size for biting.

3. In a mixing bowl, blend the sesame oil, soy sauce, rice vinegar, and sugar. Stir until the sugar completely dissolves.

4. Minced garlic and grated ginger are added to the dressing and mixed well.

5. Into the bowl, add the rehydrated wood ear mushrooms and mix until they are thoroughly coated with the dressing.

6. Add the green onions and the red chili, sliced thinly, to the salad and fold them in gently.

7. Allow the flavors to meld together by letting the mixture rest for about 10 minutes.

8. Right before serving, the toasted sesame seeds should be sprinkled over the salad.

9. Incorporate the chopped fresh cilantro into the salad, and toss it lightly to distribute the ingredients throughout the whole salad.

10. Put the salad in a dish you can serve it from—you might need to sub in a bowl here—and eat it as a crisp, cool precursor to your main event or alongside your main event.

Equipment Needed

1. Mixing bowl
2. Small bowl for dressing ingredients
3. Whisk or spoon for mixing
4. Knife
5. Cutting board
6. Colander or sieve for draining mushrooms
7. Measuring spoons
8. Grater for ginger
9. Serving dish or bowl

FAQ

• Q: How do I prepare dried wood ear mushrooms for the salad?A: Rehydrate the dried wood ear mushrooms by soaking them in warm water for 20-30 minutes. Rinse them well, trimming any tough parts they might have, and then cut them into bite-sized pieces.
• Q: Can I use fresh wood ear mushrooms instead of dried?Q: If I am using fresh wood ear mushrooms, what must I do to prepare them for this recipe?
• Q: Is there a substitute for rice vinegar?Q: Can you substitute other kinds of vinegar for rice vinegar in this recipe?

  A: Yes, apple cider vinegar and white wine vinegar can be used in place of rice vinegar for this recipe.

• Q: How spicy is this salad?A: The mild heat of the red chili permeates the food. You can control how much of this heat you want by using more or less of the red chili.
• Q: Can this salad be prepared in advance?Q: Can I prepare the salad a day ahead?
• Q: What dietary preferences does this salad suit?A: This salad, if prepared with a gluten-free soy sauce, is vegan and free of gluten.

Substitutions and Variations

Dried shiitake mushrooms or fresh button mushrooms can be used in place of dried wood ear mushrooms for a somewhat different texture.
Peanut oil can substitute for sesame oil if a nutty flavor is desired; olive oil can replace sesame oil where a milder taste is preferable.
Tamari can replace soy sauce for a gluten-free option, and coconut aminos make for a soy sauce substitute if you’re avoiding soy.
Apple cider vinegar or white wine vinegar can be used in place of rice vinegar for a similar acidity.
You can substitute fresh parsley or basil for fresh cilantro to create a different aromatic profile.

Pro Tips

1. Optimize Texture and Flavor After rehydrating the wood ear mushrooms, make sure to dry them thoroughly using a clean kitchen towel or paper towels. This will help the dressing adhere better and ensure a more concentrated flavor.

2. Balancing Act Adjust the sweetness and acidity of the dressing by tasting it before adding it to the mushrooms. Depending on your preference, you might want to add a bit more sugar or rice vinegar to achieve your desired balance.

3. Chili Heat Control If you prefer a milder salad, remove the seeds from the red chili before slicing. For extra heat, consider adding an additional chili or using a hotter variety.

4. Sesame Seed Enhancement Toast the sesame seeds freshly just before adding them to the salad for enhanced nuttiness. Toasting releases their natural oils and amps up their flavor and aroma.

5. Cilantro Freshness Indicator Add cilantro just before serving to maintain its bright, fresh flavor and prevent it from wilting. If you prep it in advance, store it in an airtight container in the fridge with a damp paper towel to keep it fresh.