One of my favorite neighborhood spots to pick-up take-out has always been Ekiben, and I don’t know why but in this quarantine, it’s become a welcome weekly ritual. One of my favorite side dishes they serve is a deliciously tangy and herby Wood Ear Mushroom salad. The heat is just right and the mushrooms have this delightful bouncy texture. So, when I returned to the Sunday JFX market this weekend, and saw the bounty of wood ears at the mushroom stand, I knew exactly what I was going to attempt in my kitchen this week! I did a little googling to make sure I was aware of how to handle wood ears, learned about their place in traditional Chinese cuisine and medicine, and followed Ekiben’s lead for the flavor profile. Super simple, super delish, go try Eikben’s and then give this a try yourself!

INGREDIENTS

4 cups fresh wood ear mushrooms, any tough stems removed
- (you can use re-hydrated as well)
2 Tbsp. toasted sesame oil
1 Tbsp. soy sauce
2 Tbsp. white wine vinegar
- (rice wine vinegar or Chinese black vinegar would be preferable)
1 tsp. Sugar
3 shishito peppers, thinly sliced
1 cup cilantro, finely chopped
2 scallions finely chopped
1 small shallot, minced
1 tsp. garlic powder
1 tsp. black pepper
½ tsp, crushed red pepper (optional)

RECIPE PREPARATION

Bring 8 cups of water to a boil in a small/medium sauce pan. Add mushrooms and cook, stirring gently for about 5 minutes. Drain in a colander and rinse immediately with cold water to preserve texture. Set aside.
In a medium bowl, combine sesame oil, soy sauce, vinegar, sugar, garlic powder, and black pepper, whisking until sugar dissolves.
Add cooked mushrooms and toss until evenly coated.
Cover with plastic and refrigerate for 30 mins to 2 hours to allow to quick-pickle.
When ready to serve, add shallots, peppers, scallions, and cilantro, toss until evenly incorporated. Serve immediately and top with crushed red pepper to taste.