Earthy Marvel Mushroom and Crisp Dragon’s Beard Salad

Embark on a culinary adventure that promises delightful textures and vibrant flavors, all with minimal fuss. This recipe introduces you to a unique combination starring the Noble Wrinkled Mushroom, also known as Sheep Belly Ear Mushroom, and the crisp, refreshing Dragon’s Beard Vegetable. Prepare yourself for a dish that’s both nourishing and wonderfully satisfying, perfect for a light meal or a delightful side. Despite its exotic ingredients and impressive health benefits – lauded for centuries for its ability to enrich blood, enhance complexion, support digestion, and bolster cardiovascular health – this salad is surprisingly simple to prepare. The active preparation is incredibly quick, though it requires a few hours for the mushrooms to rehydrate, making it an ideal dish to start ahead of time. Its delightful tangy and spicy (suan la) profile is balanced, offering a refreshing kick that awakens the palate. We’re confident you’ll find this dish a treasure, both in taste and ease of creation.

Yields: 2-3 servings
Prep time: 2 hours (for soaking mushrooms) + 15 minutes (active prep)
Cook time: 3 minutes
Difficulty: Easy

Ingredients:

• Noble Wrinkled Mushrooms (Sheep Belly Ear Mushrooms): 30g (dried)
  • About these mushrooms: These rare edible fungi are prized for their unique wrinkled appearance resembling a sheep’s stomach and their tender yet slightly chewy texture. They grow at high altitudes and are packed with nutrients.
  • Western Substitution: If you can’t find these specifically, rehydrated dried wood ear mushrooms (also known as cloud ear mushrooms) can offer a similar textural experience, though the subtle flavor will differ.
• Dragon’s Beard Vegetable (Gong Cai): 20g (dried)
  • About this vegetable: Also known as thousand-year-old vegetable, this unique vegetable is characterized by its crunchy stalks and slightly tangy, refreshing taste. It provides valuable vitamins and dietary fiber.
  • Western Substitution: There isn’t a direct substitute that captures its exact crunch and flavor profile. However, for a crunchy element, thinly sliced celery or even jicama could add a similar texture, though the taste will be different.
• Fresh Cilantro (Coriander): 30g, chopped
• Fresh Ginger: 10g, finely minced
• Fresh Garlic: 10g, finely minced

Seasonings:

• Light Soy Sauce: 2 tablespoons
  • Note: Look for brands with reduced sodium if available.
• Aged Vinegar (Chencu): 2 tablespoons
  • About this vinegar: This dark, complex Chinese vinegar offers a mellow tanginess.
  • Western Substitution: Use a good quality rice vinegar or balsamic vinegar for a similar acidic profile, adjusting quantity to taste.
• Sugar: 2 tablespoons
• Chili Oil: 2 tablespoons
  • About this chili oil: This is a vibrant oil infused with chili flakes and often other spices, providing heat and aroma.
  • Western Substitution: Use your favorite store-bought chili crisp or chili oil. Add a pinch of red pepper flakes to a neutral oil if making your own.
• Sichuan Peppercorn Oil: 1 tablespoon
  • About this oil: This oil imparts a unique numbing, tingling sensation and a citrusy aroma characteristic of Sichuan cuisine.
  • Western Substitution: If unavailable, you can omit this or add a tiny pinch of finely ground Sichuan peppercorns to the chili oil dressing.
• Sesame Oil: 1 tablespoon
• MSG (Monosodium Glutamate): 1 teaspoon (optional)
  • Note: Some individuals prefer to avoid MSG. You can omit this, or use a small pinch of mushroom powder for enhanced umami.

Crafting Your Salad:

Follow these simple steps to bring this flavorful dish to life. Remember, the soaking is the longest part, but the active cooking is just minutes!

1. Rehydrate the Stars: Begin by placing the dried Noble Wrinkled Mushrooms/Sheep Belly Ear Mushrooms in a bowl and cover generously with cold water. Let them soak for about 2 hours, or until fully tender and expanded. While the mushrooms are soaking, place the dried Dragon’s Beard Vegetable in a separate bowl and cover with cool water for about 10 minutes until it softens slightly but retains its crispness.
2. Prepare the Mushrooms: Once rehydrated, gently rinse the mushrooms. Trim off any tough or woody parts from the base. Then, cut the mushrooms into bite-sized pieces. Don’t worry if they aren’t perfectly uniform; the rustic look adds to its charm!
3. Prep Veggies & Aromatics: Drain the Dragon’s Beard Vegetable and cut it into segments, about 1-2 inches long, to match the mushroom pieces. Finely mince your ginger and garlic, and finely chop the fresh cilantro. Have these ready next to your cooking station.
4. Brief Blanching: Bring a pot of water to a rolling boil. First, add the prepared Noble Wrinkled Mushrooms to the boiling water for about 2 minutes, just to give them a quick cook and ensure they are perfectly tender. Immediately remove them with a slotted spoon and set aside. In the same boiling water, add the Dragon’s Beard Vegetable for just 1 minute. This brief blanching firms up the vegetables and enhances their crispness. Drain them well and add to the bowl with the mushrooms.
5. Mix It All Together: Now for the fun part! To the bowl with blanched mushrooms and Dragon’s Beard vegetable, add the minced ginger, minced garlic, and chopped cilantro. Pour in all the seasonings: light soy sauce, aged vinegar, sugar, chili oil, Sichuan peppercorn oil, sesame oil, and optional MSG. Gently toss everything together, ensuring all the ingredients are evenly coated with the vibrant dressing. Taste and adjust seasoning if needed – perhaps a little more vinegar for tang, or chili oil for heat.
6. Serve and Enjoy: Once everything is beautifully mixed and coated, you can serve the salad immediately. It offers a delightful interplay of textures: the tender, earthy mushrooms and the satisfying crunch of the Dragon’s Beard vegetable, all brought together by a zesty, spicy dressing.

Your Culinary Creation Awaits!

Presenting this salad is always a joy, as its vibrant colors and tantalizing aroma are a feast for the senses even before the first bite. Each mouthful unveils a symphony of flavors – the deep, earthy notes of the mushrooms, the bright, crisp interlude of the Dragon’s Beard vegetable, and the perfectly balanced sweet, sour, and spicy dressing that tingles with a hint of numbing warmth from the Sichuan peppercorn. It’s a testament to how simple ingredients and a straightforward technique can yield something truly special.

We encourage you to try this recipe! It’s a fantastic way to explore unique textures and tastes that might be new to your palate, and it’s so accessible, you’ll want to make it again and again.

Have you tried making this dish, or perhaps a variation of it? We’d absolutely love to hear about your experience! Share your thoughts, tips, or any delicious modifications you discovered in the comments below. Your culinary adventures inspire us all!