Chilled Wood Ear Mushroom Salad

Introduction

Once rehydrated and blanched, wood ear mushrooms turn wonderfully crisp and springy. Tossed with julienned bell pepper and cucumber in a dressing of minced garlic, black vinegar, and chili oil, this colorful, crunchy dish is a favorite appetizer on the summer table. It calls for almost no real cooking skill — the key is getting the blanching time right: too long and the mushrooms lose their crispness, too short and they're not fully safe to eat. Once you've got the timing down, the rest comes together quickly and easily.

Nutrition Highlights

• Wood ear mushrooms are rich in natural plant mucilage and iron, making them a good source of iron for vegetarians
• Bell peppers provide plenty of vitamin C, and their bright color makes the salad even more appetizing to look at
• Minced garlic contains allicin, which has some antibacterial properties and helps stimulate the appetite
• This dish is low in fat and calories, making it a refreshing side for anyone watching their weight

Tips

• Blanch the wood ear mushrooms for about a minute, then plunge them straight into ice water for an even crisper bite
• You can slice the mushrooms into strips or tear them into small pieces — torn pieces pick up the dressing more easily
• Chill the tossed salad for about 15 minutes before serving so the flavors have time to meld