mix fungus with cucumber

Wood Ear Mushroom and Cucumber Salad: A Versatile Recipe

Wood ear mushroom and cucumber salad is a refreshing, crunchy, and nutrient-packed dish perfect for warm days. Here’s a simple yet versatile guide to making it.

Step 1: Prepare the Ingredients

Soak dried wood ear mushrooms in warm water for 20-30 minutes until soft. Drain, trim stems, and shred into thin strips. Wash 1-2 cucumbers, peel (optional), and slice into thin ribbons or half-moons. Thinly slice 2 cloves of garlic and 1 red chili (if desired).

Step 2: Blanch the Mushrooms

Bring a pot of water to a boil, add the wood ear strips, and blanch for 1-2 minutes. Drain immediately and rinse under cold water to retain crispiness. Pat dry with a paper towel.

Step 3: Mix the Dressing

In a bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, ½ teaspoon sugar, and a pinch of salt. For extra flavor, add a dash of sesame paste or minced ginger.

Step 4: Combine and Serve

In a large bowl, toss the wood ear mushrooms, cucumber, garlic, and chili with the dressing. Garnish with toasted sesame seeds or chopped cilantro. Chill for 15 minutes before serving to enhance the flavors.

This salad is highly customizable—add peanuts for crunch, tofu for protein, or a drizzle of chili oil for heat. Enjoy it as a light side dish or a healthy snack!