Liang Ban (Mushroom Salad with Chiles)

  • Serves

    serves 4


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


Step 1

Working in batches, place chiles in a spice grinder and process until finely ground. Transfer to a medium bowl and stir in scallions, oil, vinegar, and soy sauce to form a thick sauce; set sauce aside.

Step 2

Bring a 4-qt. saucepan of salted water to a boil over high heat; add mushrooms and cook until lightly chewy, about 5 minutes. Drain mushrooms and transfer to a kitchen towel; squeeze out as much liquid as possible. Transfer mushrooms to bowl with sauce and toss until evenly coated. Let sit 10 minutes before serving.

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