I have yet to perfect a gladst recipe. However, I have a feeling that ultimately wood ear mushrooms and/or seaweed will be the main ingredients. It is my experience that starting with an existing recipe is a wise start because it has to taste good as well as look good. As such, I’m saving a recipe for Mu’er Maodou Shala (Wood Ear Mushroom Salad with Edamame) that I will try, then probably cut back on or eliminate the edamame and chiles and add seaweed.
Mu’er Maodou Shala (Wood Ear Mushroom Salad with Edamame)
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
1. 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.
2. 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.
recipe/ Commander Khartan sutai-molnoth