Wood Ear and Cilantro Salad

Name: Wood Ear Mushroom and Cilantro Salad
Yield: 8 regular or 16 small servings
Ingredients: 2 oz. dried wood ear mushrooms (about 2 cups); 1 Tbsp. dried goji berries; 4 garlic cloves, finely chopped; 3 Tbsp. toasted sesame oil; 3 Tbsp. (or more) unseasoned rice vinegar; ¾ tsp. kosher salt, plus more; 2 red finger or Fresno chiles, thinly sliced, seeds removed if desired; 1 cup (packed) coarsely chopped cilantro

By Lisa Cheng Smith

March 18, 2020

wood ear mushrooms cilantro and sliced red chiles in a ceramic bowl

Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou

You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms—they nearly triple in size.

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

Recipe notes

Mapo Tofu Salad

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Sizzling Mushroom and Tofu Sisig

For the full effect, enjoy over a bed of rice with a pint of cold beer.

Ta’ameya (Fava Bean Fritters)

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Smoked Mackerel Udon

Chewy noodles, tinned fish, and hardy greens in an umami broth.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Pad Kee Mao (Drunken Spaghetti)

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Zucchini, Pea, and Bulgur Pilaf

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.