This wood ear mushroom salad is a refreshing and vibrant dish that highlights the unique, crisp texture of rehydrated black fungus. With a balance of umami-rich dressing, bold aromatics, and a hint of heat, it offers an exciting contrast of flavors and textures in every bite. Whether enjoyed as a light appetizer or a complementary side to a heartier main course, this salad adds depth and character to any meal.
Ingredients Breakdown
Wood ear mushrooms, known for their crunchy yet slightly chewy texture, absorb flavors beautifully, making them the perfect base for this salad. To prepare them correctly, they must be properly rehydrated and cleaned before cooking.
The dressing is a carefully balanced blend of soy sauce, Chinese black vinegar, and sesame oil. Soy sauce adds a savory depth, vinegar brings a sharp tang, and sesame oil provides a rich nuttiness. Together, they create a harmonious marinade that enhances the mushrooms’ natural flavors.
Add-ins like thinly sliced onion and red bell pepper contribute freshness and crunch, while chopped red chilies offer an optional kick of heat. Fresh cilantro ties everything together with its bright, herbal notes. The salad can also be customized by substituting rice vinegar for black vinegar, adjusting the spice level, or incorporating additional aromatics like ginger or scallions.
Step-by-Step Preparation
Rehydrating wood ear mushrooms is essential to achieving their signature texture. The best method is to soak them in warm water for at least an hour, allowing them to fully expand and soften. For a more effortless approach, they can be left to soak in room-temperature water overnight. Once rehydrated, they should be thoroughly rinsed to remove any grit or debris, and any tough stems should be trimmed off.
To prepare the dressing, neutral oil is heated until small bubbles begin to form, then poured over finely minced garlic to release its aroma. Chili flakes, ground Sichuan pepper, soy sauce, black vinegar, sugar, and sesame oil are then mixed in, creating a well-rounded and deeply flavorful dressing. Adjusting the seasoning to taste ensures a perfect balance of saltiness, acidity, and heat.
Blanching the mushrooms in boiling water for just a few minutes helps preserve their crispness while ensuring they are fully cooked. Immediately transferring them to an ice bath halts the cooking process, locking in their firm yet tender texture. This step also enhances their ability to absorb the dressing.
Once the mushrooms are drained and patted dry, they are combined with the dressing and add-ins. Tossing the ingredients together evenly coats every piece with the bold flavors of the marinade. Allowing the salad to sit for a few hours or overnight enhances the taste, as the mushrooms continue to absorb the dressing.
Recipe Tips & Frequently Asked Questions
Selecting high-quality dried wood ear mushrooms for the best texture:
Choose mushrooms that are dark, whole, and free from excessive dust or debris.
The ideal soaking time for a plump yet firm consistency:
At least one hour in warm water, or overnight in room-temperature water.
Preventing the mushrooms from becoming too watery:
Ensure they are fully drained and patted dry before mixing with the dressing.
How long to let the salad marinate for maximum flavor absorption:
A few hours in the refrigerator, or overnight for deeper flavor.
Can I use fresh wood ear mushrooms instead of dried?
Yes, but fresh mushrooms have a higher water content and may not absorb the dressing as well.
How long does this salad stay fresh in the fridge?
Up to three days when stored in an airtight container.
What can I use instead of Chinese black vinegar?
Rice vinegar or balsamic vinegar can be used as a substitute, though the flavor profile will slightly differ.
Can I make this salad less spicy?
Yes, omit the chili flakes and red chilies, or use only a small amount for a mild kick.
Do I need to remove the stems from the mushrooms?
It’s recommended, as the stems can be tough and chewy compared to the softer caps.
What to Serve With This Recipe
This wood ear mushroom salad pairs beautifully with a variety of dishes. It complements bold, spicy flavors and rich, umami-forward meals. Serve it alongside sesame noodles, stir-fried vegetables, or grilled meats for a well-rounded spread. It also works well as a topping for rice bowls or as part of a larger Asian-inspired appetizer platter.
Storage and Make-Ahead Tips
For optimal freshness, store the salad in an airtight container in the refrigerator. As it sits, the flavors will continue to develop, making it even more delicious the next day. If making ahead, mix the dressing separately and toss it with the mushrooms shortly before serving to maintain the best texture.
This wood ear mushroom salad is a bold and refreshing dish that brings together crisp textures and deep, umami flavors. Its versatility allows for endless customization, making it a perfect addition to any meal. Whether served as a side dish or enjoyed on its own, this salad delivers a satisfying combination of spice, tang, and crunch in every bite.
Ingredients
Mushrooms
1 oz dried wood ear mushrooms or black fungus (30g)
Dressing/Marinade
3 cloves garlic, finely minced
1 tbsp neutral oil
½ tsp chili flakes or chili powder
¼ tsp ground Sichuan pepper (optional; grind whole peppercorns for the best flavor)
½ tsp sugar (adjust to taste)
2 tbsp soy sauce (adjust to taste)
2 tbsp Chinese black vinegar (adjust to taste)
1 tbsp sesame oil
Add-Ins
½ small red bell pepper, thinly sliced
¼ to ½ small white onion, thinly sliced (adjust based on preference)
2 red chilies, chopped (optional, for extra heat)
Fresh cilantro, chopped
Chili oil, for extra spice (optional)
Instructions
Wood Ear Mushrooms
Place the dried wood ear mushrooms in a bowl and cover them with warm water. Let them soak for at least 1 hour, or until they expand and soften. For a more effortless rehydration, leave them submerged in room-temperature water overnight.
Dressing/Marinade
While the mushrooms soak, prepare the dressing. Place the minced garlic in a heatproof bowl. Heat the neutral oil in a small pot until it starts to form tiny bubbles, then carefully pour it over the garlic to release its aroma. Stir in the chili flakes, ground Sichuan pepper (if using), sugar, soy sauce, black vinegar, and sesame oil. Mix well, adjusting the flavors to suit your taste.
Cooking Wood Ear Mushrooms
Bring a medium pot of water to a rolling boil. Add the rehydrated wood ear mushrooms and cook for 2 to 3 minutes. If the mushrooms are thin, they may require less time.
Prepare an ice bath by filling a large bowl with 8 to 10 ice cubes and cold water. Using a slotted spoon, remove the mushrooms from the boiling water and drain any excess liquid. Immediately transfer them to the ice bath and let them sit for at least 10 minutes to retain their crisp texture.
Once cooled, trim any tough stems and rinse the mushrooms under running water to remove any residual debris. If there are large pieces, break them apart into bite-sized portions. Pat them completely dry using a kitchen towel.
Making the Salad
Transfer the cooled and dried mushrooms to a large bowl. Add the prepared dressing along with the sliced onion, bell pepper, chopped chilies, and fresh cilantro. Toss well to coat every piece with the flavorful marinade. For an extra kick, drizzle in some chili oil.
The salad can be served immediately, but allowing it to chill in the refrigerator for a few hours or overnight enhances the depth of flavor, as the mushrooms absorb the dressing more thoroughly.
Enjoy this dish as a refreshing appetizer or a vibrant side to accompany rich main courses. It pairs exceptionally well with hearty sesame noodles or stir-fried dishes, where its acidity and spice balance out heavier flavors.
Wood Ear Mushroom Salad Recipe
Ingredients
Mushrooms
- 1 oz dried wood ear mushrooms or black fungus 30g
Dressing/Marinade
- 3 cloves garlic finely minced
- 1 tbsp neutral oil
- ½ tsp chili flakes or chili powder
- ¼ tsp ground Sichuan pepper optional; grind whole peppercorns for the best flavor
- ½ tsp sugar adjust to taste
- 2 tbsp soy sauce adjust to taste
- 2 tbsp Chinese black vinegar adjust to taste
- 1 tbsp sesame oil
Add-Ins
- ½ small red bell pepper thinly sliced
- ¼ to ½ small white onion thinly sliced (adjust based on preference)
- 2 red chilies chopped (optional, for extra heat)
- Fresh cilantro chopped
- Chili oil for extra spice (optional)
Instructions
Wood Ear Mushrooms
- Place the dried wood ear mushrooms in a bowl and cover them with warm water. Let them soak for at least 1 hour, or until they expand and soften. For a more effortless rehydration, leave them submerged in room-temperature water overnight.
Dressing/Marinade
- While the mushrooms soak, prepare the dressing. Place the minced garlic in a heatproof bowl. Heat the neutral oil in a small pot until it starts to form tiny bubbles, then carefully pour it over the garlic to release its aroma. Stir in the chili flakes, ground Sichuan pepper (if using), sugar, soy sauce, black vinegar, and sesame oil. Mix well, adjusting the flavors to suit your taste.
Cooking Wood Ear Mushrooms
- Bring a medium pot of water to a rolling boil. Add the rehydrated wood ear mushrooms and cook for 2 to 3 minutes. If the mushrooms are thin, they may require less time.
- Prepare an ice bath by filling a large bowl with 8 to 10 ice cubes and cold water. Using a slotted spoon, remove the mushrooms from the boiling water and drain any excess liquid. Immediately transfer them to the ice bath and let them sit for at least 10 minutes to retain their crisp texture.
- Once cooled, trim any tough stems and rinse the mushrooms under running water to remove any residual debris. If there are large pieces, break them apart into bite-sized portions. Pat them completely dry using a kitchen towel.
Making the Salad
- Transfer the cooled and dried mushrooms to a large bowl. Add the prepared dressing along with the sliced onion, bell pepper, chopped chilies, and fresh cilantro. Toss well to coat every piece with the flavorful marinade. For an extra kick, drizzle in some chili oil.
- The salad can be served immediately, but allowing it to chill in the refrigerator for a few hours or overnight enhances the depth of flavor, as the mushrooms absorb the dressing more thoroughly.
- Enjoy this dish as a refreshing appetizer or a vibrant side to accompany rich main courses. It pairs exceptionally well with hearty sesame noodles or stir-fried dishes, where its acidity and spice balance out heavier flavors.
