Black Wood Ear Mushrooms with Spicy Horseradish
A refreshing and zesty cold appetizer featuring rehydrated wood ear mushrooms tossed in a sharp, spicy horseradish dressing.
Story
This dish offers a delightful crunch and a sinus-clearing kick. It's a perfect starter to wake up the palate.
Ingredients
Dried black wood ear mushrooms
30g
Prepared horseradish paste
2 tbsp
Light soy sauce
1 tbsp
White vinegar
1 tsp
Sugar
1/2 tsp
Sesame oil
1 tsp
Instructions
1
Rehydrate the Fungus
Place the dried wood ear mushrooms in a bowl of warm water. Let them soak for about 20 minutes until they expand and become soft.
2
Clean and Trim
Drain the soaked mushrooms. Trim off the tough root ends (the woody stems) to ensure a pleasant texture.
3
Blanch the Mushrooms
Bring a pot of fresh water to a boil. Add the cleaned mushrooms and cook for 5 to 8 minutes until tender. Drain thoroughly and rinse under cold water to stop the cooking.
4
Make the Dressing
In a small bowl, whisk together the horseradish paste, soy sauce, vinegar, sugar, and sesame oil until the sugar dissolves.
5
Toss and Serve
Place the cooled mushrooms in a serving dish. Pour the dressing over them and mix well to coat. Serve chilled for the best flavor.
Cold Appetizer
Quick-Sautéed Shredded Potatoes
A classic Chinese cold appetizer featuring thin shreds of tender potato tossed with aromatic garlic and fresh vegetables. The potatoes are briefly blanched to retain their texture, then finished with a quick toss in hot oil that infuses the dish with savory depth. Light, refreshing, and perfect as a starter or side.