Mushrooms, boiled until firm and succulent, are tossed with a dressing of chiles and sesame oil for this spicy salad. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.
- 14 dried chiles de arbol (about 1/4 oz.), stemmed
- 2 tbsp. minced scallions
- 2 tbsp. toasted sesame oil
- 2 tbsp. rice vinegar
- 2 tbsp. soy sauce
- 12 large shiitake mushrooms, stemmed, thinly sliced
- Kosher salt, plus more to taste