Mu’er Maodou Shala (Wood Ear Mushroom Salad with Edamame)

  • Serves

    serves 4


This tangy salad brightens mild, delicately crunchy wood ear mushrooms with chiles and lime. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.


  • 1 oz. dried mushrooms, preferably wood ear
  • 12 cup fresh or frozen edamame
  • 12 cup thinly sliced cilantro
  • 3 cloves garlic, minced
  • 2 serrano chiles, stemmed and thinly sliced
  • 2 scallions, thinly sliced
  • 2 tbsp. rice vinegar
  • 2 tbsp. canola oil
  • 2 tsp. soy sauce
  • 12 tsp. toasted sesame oil


Step 1

Place mushrooms in a bowl and pour over 8 cups boiling water; let sit until soft, about 45 minutes. Drain mushrooms; tear into large bite-size pieces. Transfer to a large bowl and toss with edamame, 3⁄4 of the cilantro, garlic, chiles, and scallions; set salad aside.

Step 2

In a small bowl, whisk together vinegar, oil, soy, and sesame oil until smooth; toss with salad. Divide salad between bowls and garnish with remaining cilantro.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.