Making a salad with cold tossed black fungus brings not only a delightful crunch to your meal but also a unique flavor profile that’s both earthy and refreshing. This dish showcases the wood ear mushroom’s wonderful texture while blending with vibrant ingredients and savory sauces. It’s perfect for a light appetizer or a side dish.
Why make this recipe
This cold tossed black fungus salad is quick and easy to prepare, making it an excellent choice for both beginners and seasoned cooks. It’s versatile, healthy, and a great way to include unique ingredients in your meals. Plus, it can be served cold or at room temperature, which fits seamlessly into any gathering.
Ingredients
- 1/2 cup dried black fungus (wood ear mushrooms)
- 4 cups water, for soaking
- 4 cups water, for blanching
- 2 cloves garlic, minced
- 1 small fresh red chili, thinly sliced (optional)
- 1 scallion, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon black vinegar (or rice vinegar)
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon salt, or to taste
- 1 tablespoon toasted sesame seeds (optional)
How to make it
- Rinse the dried black fungus. Soak it in 4 cups of water for about 30 minutes, or until fully softened and plump.
- Drain the soaked fungus and trim off any hard woody stems. Tear or cut the fungus into bite-sized pieces.
- Bring 4 cups of water to a boil in a pot. Add the black fungus and blanch for 2 to 3 minutes, until just tender but still slightly crunchy.
- Drain the blanched fungus and immediately rinse under cold running water or transfer to an ice bath to stop the cooking and keep a crisp texture. Drain well.
- In a large bowl, combine the minced garlic, sliced chili (if using), scallion, soy sauce, black vinegar, sesame oil, sugar, and salt. Stir to make a dressing.
- Add the drained black fungus to the bowl and toss well so every piece is coated with the dressing.
- Let the salad marinate for at least 10 minutes to allow the flavors to absorb, then taste and adjust salt or vinegar if needed.
- Sprinkle with toasted sesame seeds (if using) and serve cold or at room temperature.
How to serve it
Serve the cold tossed black fungus as a standalone salad, or pair it with grilled meats, rice dishes, or as part of a larger spread during gatherings. It’s great as a refreshing side dish or an appetizer that can tantalize the taste buds.
How to store it
If you have leftovers, store the salad in an airtight container in the refrigerator. It will stay fresh for about 2 to 3 days. The flavors may intensify as it sits, making it even more enjoyable.
Helpful tips
- Make sure to rinse the dried black fungus thoroughly to remove any impurities before soaking.
- Adjust the level of spice by increasing or decreasing the amount of chili based on your preference.
- Feel free to taste and tweak the dressing ingredients according to your taste.
Optional variations
- Add thinly sliced cucumbers or carrots for extra crunch and freshness.
- Include a splash of lime juice for a zesty twist.
Frequently asked questions
Can I use fresh black fungus instead of dried?
Yes, you can use fresh black fungus. Just skip the soaking step and adjust the blanching time as fresh mushrooms tend to cook quicker.
Is there a substitute for black vinegar?
If you cannot find black vinegar, rice vinegar can be used as an alternative, although the flavor will be slightly different.
Can I prepare this salad in advance?
Absolutely! You can prepare the salad a few hours ahead of serving. Just keep it in the refrigerator until it’s time to enjoy.
