Wood Ear Mushroom Salad

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Place the dried wood ear mushrooms in a large bowl and cover them completely with warm water. Let them soak for about 30 minutes, or until they are fully rehydrated and soft.

   Ongeveer 30 min

   Tip van de kok: Using warm water helps the mushrooms rehydrate faster and more evenly than cold water.

2. 2

   While the mushrooms are soaking, prepare the vegetables by julienning the cucumber and carrot, mincing the garlic, and chopping the cilantro.

   Ongeveer 10 min

3. 3

   In a small bowl, combine the light soy sauce, Chinese black vinegar, toasted sesame oil, granulated sugar, and optional red chili flakes. Whisk until the sugar is fully dissolved to create the dressing.

   Ongeveer 2 min

   Tip van de kok: Make the dressing ahead of time to allow the flavors to meld together.

4. 4

   Drain the rehydrated mushrooms and rinse them well under cold water. Trim off and discard any tough, woody parts, usually found at the base.

   Ongeveer 3 min

5. 5

   Bring a small pot of water to a rolling boil. Add the cleaned mushrooms and blanch for 2 minutes.

   Ongeveer 3 min

   Tip van de kok: Blanching ensures the mushrooms are cooked through and gives them a pleasant, slightly crunchy texture.

6. 6

   Immediately drain the blanched mushrooms and transfer them to a bowl of ice water for one minute to stop the cooking process. Drain them thoroughly.

   Ongeveer 2 min

   Tip van de kok: The ice bath is key to keeping the mushrooms' texture firm and chewy.

7. 7

   Tear any larger mushrooms into smaller, bite-sized pieces with your hands.

   Ongeveer 2 min

   Tip van de kok: Tearing instead of cutting gives the mushrooms a more rustic texture that holds the dressing well.

8. 8

   In a large mixing bowl, combine the prepared mushrooms, julienned carrot, julienned cucumber, minced garlic, and chopped cilantro.

   Ongeveer 1 min

9. 9

   Pour the dressing over the salad and toss gently until everything is evenly coated.

   Ongeveer 1 min

10. 10

    Transfer to a serving dish and sprinkle with toasted sesame seeds for garnish, if using. Serve immediately or chilled.

    Ongeveer 1 min

    Tip van de kok: For best flavor, you can let the salad marinate in the refrigerator for 15-20 minutes before serving.