Wood Ear Mushroom Salad is a dish that offers an exquisite blend of textures and flavors, perfect for those who appreciate the delicate balance of Asian cuisine. This salad is visually appealing and packed with nutrients, making it an ideal choice for health-conscious individuals. The wood ear mushroom, also known as black fungus, is celebrated for its crunchy texture and ability to absorb the rich, savory dressings it’s often paired with. Whether you’re looking to introduce a new and exciting side dish to your dinner table or seeking a light yet satisfying meal, this Wood Ear Mushroom Salad is a versatile option sure to impress.

Recipe: Wood Ear Mushroom Salad

Ingredients:

• 2 cups wood ear mushrooms, rehydrated and thinly sliced
• 1 medium carrot, julienned
• 1 cucumber, seeds removed and julienned
• 2 scallions, thinly sliced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon toasted sesame seeds
• 1 teaspoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 small red chili, finely sliced (optional)
• Salt to taste

Directions:

1. Begin by rehydrating the wood ear mushrooms according to the package instructions. Once they have expanded and softened, drain and rinse them thoroughly. Slice the mushrooms into thin strips and set aside.
2. Prepare the vegetables by julienning the carrot and cucumber and slicing the scallions. Please place them in a large mixing bowl.
3. In a small bowl, combine sesame oil, soy sauce, rice vinegar, sugar, minced garlic, grated ginger, and finely sliced red chili. This will be your dress.
4. Pour the dressing over the vegetables and add the wood ear mushrooms. Toss everything together until well coated.
5. Taste and adjust the seasoning with salt if necessary. Let the salad sit for about 10 minutes to allow the flavors to meld.
6. Before serving, sprinkle with chopped cilantro and toasted sesame seeds for added flavor and crunch.

How to Prepare:

The key to a great Wood-Ear Mushroom Salad is the preparation of the ingredients. Ensure the mushrooms are adequately rehydrated, and the vegetables are cut uniformly for a pleasant texture. The dressing should be emulsified so that it coats the ingredients evenly. Allowing the salad to rest before serving gives the mushrooms time to absorb the dressing’s flavors.

Preparation Time: 20 minutes
Servings: 4
Cooking Time: 0 minutes (no cooking required)
Total Time: 20 minutes
Kcal: Approximately 70 kcal per serving

Nutrition Facts:

Calories: 70 | Total Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 510mg | Total Carbohydrates: 11g | Dietary Fiber: 3g | Sugar: 4g | Protein: 3g

Kitchen Equipment Needed:

• Large mixing bowl
• Small mixing bowl
• Whisk
• Knife
• Cutting board
• Measuring cups and spoons
• Vegetable peeler or julienne peeler

Storing Leftovers:

Wood Ear Mushroom Salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The mushrooms will continue to absorb the dressing, so give the salad a good mix before serving again.

Food or Drink Pairings:

This salad pairs beautifully with steamed white rice or as a side to grilled meats. For a refreshing beverage, consider serving it with a cold glass of jasmine or green tea to complement the Asian flavors.

In conclusion, Wood Ear Mushroom Salad is a fantastic dish that combines health benefits with delightful flavors and textures. It’s a testament to the versatility of wood ear mushrooms and their ability to elevate a simple salad to something extraordinary. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and rewarding. Enjoy the crunch and savor the taste of this Asian-inspired creation!