Pickled Wood Mushrooms
4 servings
45 minutes
Marinated wood ear mushrooms are a delicacy of Chinese cuisine that harmoniously combines texture and rich flavor. Wood ear mushrooms, or mu'er, have a firm consistency and subtle woody aroma, gaining piquancy and depth after marination. Their gentle acidity from apple and wine vinegar is beautifully complemented by the spiciness of pickled chili and garlic. Sesame adds a nutty note, while sweet pepper and red onion provide a light freshness. This salad is perfect as a cold appetizer to whet the appetite before main dishes. In China, such marinated mushrooms are often served with rice or noodles, creating a balance of flavors.
1
Soak the mushrooms in boiling water and cover with a lid.
- Dried wood ear mushrooms (mu-err): 35 g
- Boiling water: 1.5 l
2
Drain the water after 20–30 minutes.
3
In a deep bowl, mix apple and wine vinegar.
- Apple cider vinegar: 2 tablespoons
- Red wine vinegar: 2 teaspoons
4
Pour the oil.
- Unrefined sunflower oil: 3 tablespoons
5
Add sesame.
- Sesame seeds: 2 tablespoons
6
Use a press to crush the garlic.
- Garlic: 25 g
7
Finely chop the chili and add it to the sauce.
- Pickled chili peppers: 15 g
8
Add soy sauce and mix.
- Soy sauce: 2 tablespoons
9
Add finely chopped onion and sweet pepper to the mushrooms.
- Red onion: 70 g
- Sweet pepper (capsicum): 70 g
10
Add the prepared sauce, mix, then refrigerate for a few hours (or overnight).
- Soy sauce: 2 tablespoons
11
Mix again, transfer to a plate, and serve.
