Mu’er Maodou Shala (Wood Ear Mushroom Salad with Edamame)

Serves
serves 4

ARIANA LINDQUIST

This tangy salad brightens mild, delicately crunchy wood ear mushrooms with chiles and lime. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.

Ingredients

1 oz. dried mushrooms, preferably wood ear
¹⁄₂ cup fresh or frozen edamame
¹⁄₂ cup thinly sliced cilantro
3 cloves garlic, minced
2 serrano chiles, stemmed and thinly sliced
2 scallions, thinly sliced
2 tbsp. rice vinegar
2 tbsp. canola oil
2 tsp. soy sauce
¹⁄₂ tsp. toasted sesame oil

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Instructions

Step 1

Place mushrooms in a bowl and pour over 8 cups boiling water; let sit until soft, about 45 minutes. Drain mushrooms; tear into large bite-size pieces. Transfer to a large bowl and toss with edamame, 3⁄4 of the cilantro, garlic, chiles, and scallions; set salad aside.

Step 2

In a small bowl, whisk together vinegar, oil, soy, and sesame oil until smooth; toss with salad. Divide salad between bowls and garnish with remaining cilantro.