Warm Mushroom Salad

Mushroom Salad

Mushroom Salad


In the culinary world Wood Ear has many uses and it can easily be dehydrated as well as re-hydrated. The Chinese have used it for centuries and call it black fungus. It has a very firm texture so I like to julienne before dehydrating. It keeps very long if stored correctly in a moist proof container. It is amazing addition to Stir-fry’s and Soups. Once dried I also mill it to use as a mushroom powder in Risotto, stocks and gravies.

Ingredients

  • 3 cups re-hydrated wood ears,
  • 1 cup fresh enokitaki mushroom,
  • 1 bunch of wild garlic greens, finely chopped,
  • 1 Fresh red chili pepper, deseeded & finely chopped,
  • 2 tablespoons Chinese Black Vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon of honey
  • 1 teaspoon of sesame oil
  • finely chopped horseradish greens of scallion onions for garnish
  • 2 tablespoons of vegetable oil

Ingredients

Cooking Method – Pan fry both mushrooms with the wild garlic and red chilies in 2 tablespoons of vegetable oil on medium high for 10 minutes. Then remove from heat to cool for a minimum of 30 minutes to room temperature.

In a bowl mix remaining ingredients. Let marinate in liquids, turning every few minutes to completely coat all the mushrooms. It can be served cold or heated up in a frying pan for 5 minutes and served warm. The textures are firm yet soft with the mixture of the two mild flavored mushrooms with a perfect zing on the finish. You can adjust the red chilies to taste.

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