Can I eat wood ear mushrooms raw?

Whether you're using fresh wood ears - or have rehydrated a batch of dehydrated mushrooms - it's best to cook them first. This is for two reasons. First, cooking helps to soften them and enhances their natural flavor. Second, boiling them for two minutes should obliterate any bacteria that might be lurking.

Is this recipe vegan?

Yes! This Chinese mushroom salad is 100% vegan.

How about gluten free?

Two of the ingredients in this recipe contain wheat: soy sauce and chinkiang vinegar. You can use tamari instead of soy sauce. And sub rice vinegar in place of the chinkiang vinegar to make this recipe wheat-free. Also worth noting: Lao Gan Ma chili crisp is listed as gluten free. However, if using another brand of chili crisp, have a look at the label first.

Wood Ear Mushroom Salad

Name: Wood Ear Mushroom Salad
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Cuisine: Chinese
Ingredients: 5 ounces fresh wood ear mushrooms or rehydrated wood ear mushrooms; 2 celery stalks, finely sliced on the bias; 2 green onions, finely chopped; 1 garlic clove, minced; 2 teaspoons spicy chili crisp; 2 1/2 tablespoons chinkiang vinegar (Chinese black vinegar); 1 1/2 tablespoon soy sauce; 1 teaspoon mirin; 2 teaspoons sesame oil; ½ teaspoon sesame seeds

Wood Ear Mushroom Salad

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It only takes 17 minutes to make this crunchy, springy wood ear mushroom salad! You’ll love the authentic spicy, sour, salty and nutty Chinese flavors.

Author: Caroline Phelps
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Yield: 4 sides 1x
Category: Salad
Method: Boiling
Cuisine: Chinese
Diet: Vegan

Ingredients

Units Scale

5 ounces fresh wood ear mushrooms or rehydrated wood ear mushrooms
2 celery stalks, finely sliced on the bias
2 green onions, finely chopped

Dressing

1 garlic clove, minced
2 teaspoons spicy chili crisp
2 1/2 tablespoons chinkiang vinegar (Chinese black vinegar)
1 1/2 tablespoon soy sauce
1 teaspoon mirin
2 teaspoons sesame oil
1/2 teaspoon sesame seeds

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Instructions

Mix the ingredients for the dressing in a bowl and set aside.
Bring a medium size pot of water to a boil.
Add the mushrooms and boil for 2 minutes.
Drain the mushrooms and rinse them under cold water until they are cold. Drain well and dry with paper towels.
Place the wood ear mushrooms and celery in a bowl and add the dressing. Toss the salad and refrigerate for 1 hour before serving.

Notes

You can serve the salad immediately but the salad is much more flavorful if the mushrooms and celery have time to marinate.

If using dehydrated wood ear mushrooms, rehydrate them first in a large bowl of water for around 2 hours. When they’re plump and slightly transparent, clean off any grit with your fingers and rinse under running water.

Nutrition

Serving Size: 1 serving
Calories: 54
Sugar: 2.1g
Sodium: 155.7mg
Fat: 3.5g
Saturated Fat: 0.5g
Unsaturated Fat: 1.1g
Trans Fat: 0g
Carbohydrates: 3.9g
Fiber: 1g
Protein: 1.8g
Cholesterol: 0mg

Find it online: https://pickledplum.com/wood-ear-mushroom-salad/