Wood Ear and Coriander Salad

Ingredients for Wood Ear and Coriander Salad

• 60g dried wood ear mushrooms (about 300g )

• 1 tablespoon dried goji berries

• 4 vitlöksklyftor, finhackade

• 45ml toasted sesame oil

• 45ml (or more) unseasoned rice vinegar

• 3/4 teskedar kosher salt, plus mer

• 2 red finger or Fresno chillies, thinly sliced, seeds removed if desired

• 1 cup (packed) coarsely chopped coriander

How to make Wood Ear and Coriander Salad

Place mushrooms in a large bowl and pour in boiling water to cover. Let soak, adding more hot water if needed, until floppy but still sturdy, about 1 1/2 hours.

Meanwhile, place goji berries in a small bowl and pour in cold water to cover. Let soak until just softened, about 30 minutes, then drain.

Drain mushrooms, wrap in a clean dish towel, and squeeze out any excess liquid. Remove any woody parts from mushrooms and tear into smaller pieces if large. Wipe out bowl and place mushrooms back into bowl. Add goji berries and toss to combine.

Whisk garlic, oil, vinegar, and 3/4 teaspoons salt in a small bowl. Drizzle dressing over mushroom mixture and toss to coat. Let sit 10 minutes, then toss again. Taste and season with more salt and/or vinegar if needed. Let sit at room temperature at least 1 hour and up to 6 hours (cover and chill if holding longer than 1 hour).

Just before serving, add chillies and coriander and toss to combine.

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