Chinese cooking, with its wide variety of flavors and ingredients, hides many treasures worth discovering in Western kitchens too. One of them is wood ear mushroom salad, a traditional Chinese dish made with black wood ear mushrooms – also sold as black fungus or cloud ear. Their characteristic shape, reminiscent of a human ear, is what gave these mushrooms their curious names. (They’re related to the European jelly ear, traditionally called “Judas’s ear,” but the black wood ear used in Chinese cooking is a different, East Asian species.)
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Wood ear salad has deep roots in the history of Chinese cooking. Black wood ears, the star of this dish, were already considered medicinal in traditional Chinese medicine. Over time they became a key ingredient in many dishes, including this salad, which evolved from its medicinal origins into a delicious treat.
Preparation
It might seem that making wood ear salad requires mastery of Chinese cooking, but it’s not nearly as complicated as it looks.
The Mushrooms
Wood ears absorb seasoning beautifully, and their irregular shape helps the dressing cling to them. After cooking they should stay springy – not too soft, mushy or slimy. The mushrooms are first soaked in water until they swell, then briefly blanched; any tough attachment points are trimmed off and large pieces are cut or torn into smaller ones.
You can speed up rehydration by soaking them in warm or hot water, but the hotter the water, the more unevenly the mushrooms rehydrate. Soaking in water that’s too hot or boiling them too long makes them tougher. That may not be very noticeable with coarser, lower-quality mushrooms, but premium black wood ears are prized precisely for their delicate texture. So it’s better to let them rehydrate naturally in cold water than to rush the process. Just don’t leave them soaking for many hours at room temperature – soaked wood ears can spoil, so refrigerate them if you need to soak them longer.
Tip: A splash of white vinegar in the soaking water makes the mushrooms crunchier!
The Dressing
The dressing uses a special technique called yóu pō (油泼), which means “pouring hot oil.” It tames the sharpness of raw aromatics (garlic, scallions and so on) and fully releases the flavor of the spices.
Put minced garlic, chili flakes and ground Sichuan pepper in a heatproof bowl. Heat a little oil and pour it into the bowl. Add soy sauce, rice vinegar and a little sugar, and stir well. If you have them, pickled chilies are a great addition. No chili on hand? Use sliced red or green bell pepper.
Bringing It Together
The mushrooms are tossed with the dressing. It’s important to mix everything thoroughly for maximum flavor. In a large bowl, combine the prepared mushrooms, thinly sliced red onion and fresh chili. Pour over the dressing and toss well. Top with a little cilantro. You can enjoy the dish right away, but for even better flavor let it chill in the fridge for a while – the mushrooms soak up more of the dressing over time.
Serving
Wood ear salad is served cold as a refreshing appetizer or as part of a spread of cold dishes.
Fun Facts
Wood ear mushrooms are known for being rich in iron and fiber. This dish isn’t just delicious – it’s good for you too.
Like many traditional Chinese dishes, wood ear salad comes in many regional versions. Some include other ingredients such as peanuts, radishes, cucumbers or other vegetables, adding another dimension of flavor.
Cooked wood ear mushrooms should be eaten the same day they’re prepared. It may not look like it, but depending on the temperature they can start to spoil within 24 hours. So only make as much as you’ll eat!
Wood Ear Mushroom Salad (Liángbàn Mù’ěr 凉拌木耳)
Ingredients
- 50 g dried wood ear mushrooms about 1¾ oz
- 3 cloves garlic minced
- 1 tsp chili flakes
- 1½ tsp ground Sichuan pepper
- 2 tbsp neutral oil
- 1 tbsp light soy sauce
- 2 tsp rice vinegar black (Chinkiang) or clear
- 1 tsp sugar
- 1 fresh red chili thinly sliced
- ½ red onion thinly sliced
- cilantro
Instructions
Mushrooms
- In a large bowl, soak the dried wood ear mushrooms in cold water for 1–2 hours, until fully rehydrated. Keep the bowl in the fridge if your kitchen is warm.
- Rinse under running water and trim off any tough attachment points. Tear large pieces into bite-size pieces.
- Bring a pot of water to a rolling boil. Blanch the mushrooms for 1–2 minutes (depending on their thickness).
- Rinse with cold water to cool them down, then drain well.
Dressing
- Put the minced garlic, chili flakes and ground Sichuan pepper in a heatproof bowl. Heat the oil until it just starts to smoke, then pour it over the garlic and spices.
- Add the soy sauce, rice vinegar and sugar. Stir well.
- In a large bowl, toss the mushrooms with the fresh chili, red onion and dressing until well combined. Add the cilantro.
- Enjoy the salad right away, or chill it in the fridge for a while for even better flavor.