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
- 1⁄2 cup fresh or frozen edamame
- 1⁄2 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
- 1⁄2 tsp. toasted sesame oil
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.
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.