Adapted from Tushen Shiguan, an organic restaurant in Kunming, China, this refreshing dish features cucumbers and any kind of edible seasonal fungus the chefs might have on hand. Wood ear mushrooms, pictured here along with another moss-like Chinese fungus, are occasionally available fresh at Asian markets and greenmarkets in the U.S., but if you can’t find them, dried ones are available online.
Featured in: On the Hunt for Yunnan-Style Rice Cakes
