Are you looking for a flavorful ingredient to elevate your dishes? Look no further than wood ear mushrooms! Native to East Asia, these unique mushrooms have been a staple in many cuisines for centuries. With their delicate flavor and versatile texture, they can be used in a wide range of recipes, from salads and soups to stir-fries and dumplings.
Whether you’re a seasoned cook or just starting out, wood ear mushrooms are an excellent addition to your pantry. And with this article, we’ll show you how to get the most out of these amazing ingredients. From spicy Sichuan dishes to comforting noodle soups, we’ve rounded up 18 flavorful wood ear mushroom recipes for every occasion.
Spicy Sichuan Wood Ear Mushroom Salad
Experience the bold flavors of Sichuan cuisine with this spicy and savory salad featuring wood ear mushrooms, a staple ingredient in Chinese cooking. This recipe is perfect for those who enjoy a good balance of heat and umami.
Ingredients:
– 1 cup wood ear mushrooms, rehydrated and sliced
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon Sichuan peppercorn oil (or substitute with vegetable oil)
– 1 tablespoon chili bean paste (doubanjiang)
– 1 teaspoon grated ginger
– 2 cloves garlic, minced
– Salt and pepper to taste
– Scallions, thinly sliced, for garnish
Instructions:
1. In a large bowl, whisk together soy sauce, rice vinegar, Sichuan peppercorn oil, chili bean paste, ginger, and garlic.
2. Add the sliced wood ear mushrooms to the bowl and toss to coat with the marinade.
3. Season with salt and pepper to taste.
4. Garnish with thinly sliced scallions.
5. Serve immediately.
Cooking Time: 10 minutes
Garlic and Ginger Stir-Fried Wood Ear Mushrooms
A flavorful and aromatic dish that showcases the earthy goodness of wood ear mushrooms, paired with the pungency of garlic and ginger.
Ingredients:
– 1 cup dried wood ear mushrooms, rehydrated in hot water and sliced
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 tablespoons vegetable oil
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the garlic and ginger; stir-fry until fragrant, about 30 seconds.
3. Add the rehydrated wood ear mushrooms; stir-fry for 2-3 minutes, until they start to soften.
4. Season with salt to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 10-12 minutes
Wood Ear Mushroom and Cucumber Cold Salad
A refreshing summer salad that combines the earthy flavor of wood ear mushrooms with the crunch of cucumbers, perfect for a light and easy meal or as a side dish.
Ingredients:
– 1 cup wood ear mushrooms, rehydrated and sliced
– 2 cups thinly sliced cucumber
– 1/4 cup chopped scallions
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the sliced wood ear mushrooms, cucumber, and scallions.
2. In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil.
3. Pour the dressing over the mushroom mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15 minutes (prep time)
Hot and Sour Soup with Wood Ear Mushrooms
This recipe combines the savory flavor of wood ear mushrooms with the tangy kick of hot and sour soup, perfect for a quick and satisfying meal. With just a few simple ingredients and minimal prep time, you can enjoy this Chinese-inspired favorite in no time.
Ingredients:
– 2 cups wood ear mushrooms, rehydrated and sliced
– 4 cups vegetable broth
– 1 cup tofu, cut into small cubes
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon hot mustard
– 1/4 teaspoon white pepper
– 2 tablespoons cornstarch
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a large pot, combine broth, tofu, soy sauce, rice vinegar, hot mustard, and white pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
2. Add sliced wood ear mushrooms and simmer for an additional 3-4 minutes, or until tender.
3. Mix cornstarch with a little water until smooth, then stir into soup. Cook for 1 minute, or until thickened.
4. Stir in vegetable oil and season with salt and pepper to taste.
5. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Wood Ear Mushroom and Chicken Stir-Fry
Savor the earthy flavor of wood ear mushrooms paired with juicy chicken in this quick and easy stir-fry.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups wood ear mushrooms, sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. In a large skillet or wok, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. Add the sesame oil, garlic, and mushrooms to the pan. Cook until the mushrooms release their liquid and start to brown, about 4 minutes.
4. Return the chicken to the pan and stir in soy sauce. Cook for an additional 2-3 minutes or until the chicken is cooked through.
5. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Vegan Wood Ear Mushroom and Tofu Soup
Warm up with this comforting and savory soup, featuring tender wood ear mushrooms and firm tofu. Perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 cup dried wood ear mushrooms
– 2 cups vegetable broth
– 1/2 cup firm tofu, cut into small cubes
– 1 tablespoon sesame oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon soy sauce (optional)
– Salt and pepper to taste
– Fresh cilantro or scallions for garnish (optional)
Instructions:
1. Soak the wood ear mushrooms in hot water for at least 30 minutes. Drain and slice into thin strips.
2. In a large pot, heat the sesame oil over medium heat. Add the chopped onion and cook until translucent.
3. Add the garlic, soy sauce (if using), and wood ear mushroom strips. Cook for 5-7 minutes or until the mushrooms are tender.
4. Pour in the vegetable broth and bring to a simmer.
5. Add the cubed tofu and season with salt and pepper to taste.
6. Simmer for an additional 10-15 minutes or until the flavors have melded together.
7. Serve hot, garnished with fresh cilantro or scallions if desired.
Cooking Time: 30-40 minutes
Wood Ear Mushroom and Pork Dumplings
This hearty recipe combines the earthy flavor of wood ear mushrooms with tender pork and savory dumpling wrappers, making for a satisfying and comforting meal.
Ingredients:
– 1 cup wood ear mushrooms, sliced
– 1 lb ground pork
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 package dumpling wrappers (about 20-24 pieces)
– 2 tbsp soy sauce
– 1 tsp sesame oil
– Salt and pepper to taste
Instructions:
1. In a large pan, cook the ground pork over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the chopped onion and minced garlic to the pan and cook until the onion is translucent.
3. Add the sliced wood ear mushrooms to the pan and cook for 2-3 minutes, until they start to soften.
4. In a large mixing bowl, combine the cooked pork mixture, soy sauce, and sesame oil. Mix well.
5. Lay out a dumpling wrapper and place about 1 tablespoon of the pork mixture in the center. Fold the wrapper into a triangle and press the edges together to seal the dumpling.
6. Repeat with the remaining ingredients and wrappers.
7. Cook the dumplings in boiling water for 10-12 minutes, or until they float to the surface.
Cooking Time: 20-25 minutes
Wood Ear Mushroom and Egg Drop Soup
This comforting soup combines the earthy flavor of wood ear mushrooms with the silky texture of egg drops, making it a perfect remedy for a chilly day. This recipe is easy to prepare and requires minimal ingredients.
Ingredients:
– 1 cup dried wood ear mushrooms
– 4 cups chicken broth
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 eggs
– Salt and pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Soak the wood ear mushrooms in water for at least 4 hours or overnight. Drain and rinse.
2. Heat the oil in a large pot over medium heat. Add garlic and cook until fragrant, about 30 seconds.
3. Add the chicken broth, mushrooms, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Beat the eggs in a small bowl. Slowly pour the eggs into the soup while whisking constantly.
5. Cook for an additional 2-3 minutes or until the egg drops are set.
6. Season with pepper to taste. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Wood Ear Mushroom and Shrimp Stir-Fry
This savory stir-fry combines the earthy flavor of wood ear mushrooms with succulent shrimp, perfect for a quick and delicious dinner.
Ingredients:
– 1 cup dried wood ear mushrooms, rehydrated in water
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil, onion, and garlic. Cook until the onion is translucent.
4. Add the rehydrated wood ear mushrooms and stir-fry for 1-2 minutes.
5. Return the cooked shrimp to the pan and stir in soy sauce and oyster sauce (if using). Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped scallions.
Cooking Time: 10-12 minutes
Wood Ear Mushroom and Scallion Pancakes
These crispy and savory pancakes are a perfect blend of earthy wood ear mushrooms, sweet scallions, and delicate batter. Perfect as an appetizer or side dish.
Ingredients:
– 1 cup wood ear mushrooms, rehydrated and sliced
– 1/2 cup chopped scallions (green onions)
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup water
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour, salt, and baking powder.
2. Add sliced mushrooms and chopped scallions to the batter. Mix well.
3. Gradually add water to form a smooth batter.
4. Heat about 1 inch of vegetable oil in a non-stick skillet over medium-high heat.
5. Using a ladle, pour about 1/4 cup of batter into the oil. Cook for 2-3 minutes or until edges start to curl.
6. Flip and cook for an additional 1-2 minutes or until golden brown.
7. Serve hot with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Wood Ear Mushroom and Beef Noodle Soup
This comforting soup combines the earthy flavor of wood ear mushrooms with tender beef and springy noodles, perfect for a cozy night in. With minimal preparation and cooking time, this recipe is ideal for busy weeknights or special occasions.
Ingredients:
– 1 pound beef brisket or shank, sliced into thin strips
– 2 cups wood ear mushrooms, rehydrated and drained
– 4 cups beef broth
– 2 tablespoons soy sauce
– 2 tablespoons sugar
– 1 tablespoon sesame oil
– 8 ounces rice noodles
– 2 green onions, thinly sliced
– Salt and black pepper to taste
Instructions:
1. In a large pot, combine beef, wood ear mushrooms, beef broth, soy sauce, sugar, and sesame oil. Bring to a boil, then reduce heat and simmer for 1 hour.
2. Cook rice noodles according to package instructions; drain and set aside.
3. Add cooked noodles to the soup pot and stir to combine.
4. Season with salt and black pepper to taste.
5. Garnish with thinly sliced green onions and serve hot.
Cooking Time: 1 hour 30 minutes
Wood Ear Mushroom and Spinach Stir-Fry
This recipe combines the earthy flavor of wood ear mushrooms with the nutritional benefits of spinach, all in a quick and easy stir-fry. Perfect for a weeknight dinner or as a side dish.
Ingredients:
– 1 cup wood ear mushrooms, rehydrated and sliced
– 2 cups fresh spinach leaves
– 1 tablespoon vegetable oil
– 1 clove garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the mushrooms and cook for 2-3 minutes until they start to soften.
4. Add the spinach leaves and stir-fry until wilted, about 1 minute.
5. Season with soy sauce, salt, and pepper to taste.
6. Serve immediately.
Cooking Time: 10-12 minutes
Wood Ear Mushroom and Bamboo Shoot Salad
A refreshing and savory salad that combines the earthy flavor of wood ear mushrooms with the tender crunch of bamboo shoots, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup dried wood ear mushrooms
– 2 cups bamboo shoots, sliced into thin strips
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rehydrate the wood ear mushrooms by soaking them in hot water for about 30 minutes, then drain and slice into thin strips.
2. In a large bowl, combine the rehydrated mushrooms, bamboo shoots, soy sauce, rice vinegar, sesame oil, and grated ginger. Toss to coat evenly.
3. Season with salt to taste.
4. Garnish with fresh cilantro leaves if desired.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None
Wood Ear Mushroom and Carrot Kimchi
This kimchi recipe combines the earthy flavor of wood ear mushrooms with the sweetness of carrots, creating a unique and delicious condiment perfect for adding depth to various dishes.
Ingredients:
– 1 cup wood ear mushrooms, cleaned and sliced
– 2 medium carrots, peeled and grated
– 2 tablespoons Korean chili flakes (gochugaru)
– 1 tablespoon fish sauce
– 1 tablespoon rice vinegar
– 1/4 cup water
– 1/4 cup chopped scallions, for garnish
Instructions:
1. In a large bowl, combine sliced wood ear mushrooms and grated carrots.
2. In a small bowl, whisk together Korean chili flakes, fish sauce, rice vinegar, and water to make the kimchi paste.
3. Pour the kimchi paste over the mushroom-carrot mixture and stir until everything is well coated.
4. Pack the kimchi mixture into a jar or container, pressing down firmly to remove any air pockets.
5. Let it sit at room temperature for 2-3 days to ferment, shaking the jar daily. Once fermented, store in the refrigerator.
Cooking Time: 2-3 days (fermentation time)
Wood Ear Mushroom and Sesame Oil Noodles
This recipe combines the earthy flavor of wood ear mushrooms with the nutty taste of sesame oil, all wrapped up in a comforting bowl of noodles. Perfect for a quick and satisfying meal.
Ingredients:
– 8 oz thin rice noodles
– 1 cup dried wood ear mushrooms, rehydrated and sliced
– 2 tbsp sesame oil
– 1 tsp soy sauce
– 1 tsp rice vinegar
– 1/4 tsp sugar
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Cook noodles according to package instructions.
2. In a separate pan, heat sesame oil over medium heat. Add sliced mushrooms and cook until tender, about 3-4 minutes.
3. In a small bowl, whisk together soy sauce, rice vinegar, and sugar. Pour the mixture into the mushroom pan and stir to combine.
4. Combine cooked noodles and mushroom mixture. Season with salt to taste.
5. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Wood Ear Mushroom and Chili Oil Dumplings
These savory dumplings combine the earthy flavor of wood ear mushrooms with a spicy kick from chili oil, making for a delicious snack or appetizer. With just a few simple ingredients and steps, you can enjoy these flavorful treats in no time.
Ingredients:
– 1 package round wonton wrappers (about 20-24 wrappers)
– 1/2 cup finely chopped wood ear mushrooms
– 1/4 cup chili oil
– 1/4 cup finely chopped scallions
– 2 cloves garlic, minced
– Salt to taste
Instructions:
1. In a small bowl, mix together the chopped mushrooms, chili oil, scallions, and garlic.
2. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of the mushroom mixture in the center of the wrapper.
3. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
4. Repeat with remaining wrappers and filling.
5. Cook the dumplings in boiling water for 5-7 minutes, or until they float to the surface.
6. Serve warm with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Wood Ear Mushroom and Lotus Root Stir-Fry
Discover the earthy flavors of China’s culinary tradition with this easy-to-make stir-fry recipe, featuring wood ear mushrooms and lotus root.
Ingredients:
– 1 cup dried wood ear mushrooms, rehydrated in water
– 2 medium lotus roots, peeled and sliced into thin rounds
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the sliced onion and cook until translucent, about 2-3 minutes.
3. Add the garlic and cook for an additional minute, stirring constantly.
4. Add the rehydrated wood ear mushrooms and lotus root slices. Stir-fry for 3-4 minutes, or until the ingredients are well combined and slightly caramelized.
5. Season with soy sauce and oyster sauce (if using). Sprinkle with salt to taste.
6. Garnish with fresh cilantro leaves (if desired).
7. Serve immediately over steamed rice or noodles.
Cooking Time: 15-20 minutes
Wood Ear Mushroom and Miso Soup
This recipe combines the earthy flavor of wood ear mushrooms with the savory goodness of miso, creating a hearty and comforting soup perfect for any occasion.
Ingredients:
– 1 cup dried wood ear mushrooms
– 4 cups vegetable broth
– 2 tablespoons miso paste
– 2 tablespoons soy sauce
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Rinse the wood ear mushrooms with cold water, then soak them in hot water for at least 4 hours or overnight. Drain and slice into thin strips.
2. In a large pot, combine the vegetable broth, miso paste, soy sauce, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add the sliced wood ear mushrooms to the pot and cook for an additional 5-7 minutes or until they are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 25-30 minutes
Summary
Looking for creative ways to incorporate wood ear mushrooms into your cooking? This article presents 18 flavorful recipes that showcase the versatility of this unique ingredient. From spicy Sichuan salads and savory stir-fries, to comforting soups and noodle dishes, there’s something for every occasion. Discover how to pair wood ear mushrooms with chicken, pork, beef, tofu, and more in a variety of international-inspired dishes. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to inspire your next meal.