Wood Ear Mushroom Salad with Garlic and Chili

Soak the dried mushrooms in 400 ml clean water for about 45 minutes until expanded. Trim tough bases and wash thoroughly. Use freshly soaked mushrooms promptly; discard any slimy or spoiled mushrooms rather than trying to make them safe by cooking.

Bring fresh water to a full boil, add mushrooms and cook for 1.5–2 minutes, continuing until cooked. Drain. Chop garlic and chilies, mix with salt, sugar, soy sauce, vinegar, sesame oil and optional wasabi, then toss with mushrooms.

Serve promptly. If cooling for about 15 minutes to absorb the dressing, refrigerate rather than leaving it out for an extended period.