Wood Ear and Coriander Salad

Ingredients for Wood Ear and Coriander Salad

• 60g dried wood ear mushrooms (about 300g )

• 1 tablespoon dried goji berries

• 4 garlic cloves, finely chopped

• 45ml toasted sesame oil

• 45ml (or more) unseasoned rice vinegar

• 3/4 teaspoons kosher salt, plus more

• 2 red finger or Fresno chillies, thinly sliced, seeds removed if desired

• 1 cup (packed) coarsely chopped coriander

Place mushrooms in a large bowl and pour in boiling water to cover. Let soak, adding more hot water if needed, until floppy but still sturdy, about 1 1/2 hours.

Meanwhile, place goji berries in a small bowl and pour in cold water to cover. Let soak until just softened, about 30 minutes, then drain.

Drain mushrooms, wrap in a clean dish towel, and squeeze out any excess liquid. Remove any woody parts from mushrooms and tear into smaller pieces if large. Wipe out bowl and place mushrooms back into bowl. Add goji berries and toss to combine.

Whisk garlic, oil, vinegar, and 3/4 teaspoons salt in a small bowl. Drizzle dressing over mushroom mixture and toss to coat. Let sit 10 minutes, then toss again. Taste and season with more salt and/or vinegar if needed. Let sit at room temperature at least 1 hour and up to 6 hours (cover and chill if holding longer than 1 hour).

Just before serving, add chillies and coriander and toss to combine.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.