Wood Ear Mushroom Salad

Wood Ear Mushroom Salad

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From: EatingWell Magazine, March 2019

The mild flavor of deliciously soft (but still surprisingly crunchy) wood ear mushrooms is a perfect canvas for the vinegary marinade in this healthy salad. This recipe uses dried wood ears, so make sure you soak them overnight the day before.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups dried wood ear mushrooms (about 2½ ounces)
  • 1 tablespoon chili oil
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon chili-bean sauce or sambal oelek (see Tip)
  • 1½ tablespoons reduced-sodium soy sauce
  • 1½ tablespoons thick soy sauce or dark soy sauce (see Tip)
  • 2 teaspoons black vinegar (see Tip)
  • ½ teaspoon sugar
  • ½ cup fresh cilantro, coarsely chopped


  • Prep

  • Ready In

  1. Soak mushrooms in 8 cups water overnight.
  2. When ready to prepare salad, put a large pot of water on to boil. Set a large bowl of ice water near the stove. Drain the mushrooms and cut into 3-inch pieces. Add to the boiling water and cook for 5 minutes. Transfer with a slotted spoon to the ice water. Drain and pat the mushrooms dry.
  3. Heat chili oil, ginger, garlic and sesame oil in a small skillet over medium heat until starting to sizzle, about 30 seconds. Add chili-bean sauce (or sambal oelek) and cook, stirring, until fragrant, about 15 seconds. Remove from heat and whisk in reduced-sodium soy sauce, thick (or dark) soy sauce, black vinegar and sugar.
  4. Transfer the sauce to a large bowl. Add the mushrooms and cilantro and stir to coat.
  • Tips: Chili-bean sauce is a spicy, salty condiment made from chiles, fermented broad beans, soybeans, rice or wheat and spices. It's used extensively in Sichuan cooking. Sambal oelek, a mix of chiles, brown sugar and salt, is a reasonable substitute.
  • Dark soy sauce (sometimes called black soy sauce) is thicker than regular soy sauce, with a touch of sweetness. Thick soy sauce is similar, but gets a stickier texture and its sweetness from molasses. In a pinch combine equal parts regular soy sauce and molasses as an alternate for either.
  • Black vinegar (chingkiang) has a rich, smoky flavor. Balsamic or sherry vinegars can be used as a swap.
  • To make ahead: Refrigerate for up to 2 days.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 58 calories; 3 g fat(0 g sat); 1 g fiber; 6 g carbohydrates; 1 g protein; 1 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 90 IU vitamin A; 1 mg vitamin C; 51 mg calcium; 0 mg iron; 283 mg sodium; 19 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, ½ vegetable

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