Wood ear and cilantro salad

Indulge in the refreshing combination of wood ear mushrooms and cilantro in this delectable salad. Perfectly balanced flavors for a culinary delight.

Ingredients:

• 2 oz. dried wood ear mushrooms (about 2 cups)
• 1 Tbsp. dried goji berries
• 4 garlic cloves, finely chopped
• 3 Tbsp. toasted sesame oil
• 3 Tbsp. (or more) unseasoned rice vinegar
• ¾ tsp. kosher salt, plus more
• 2 red finger or Fresno chiles, thinly sliced, seeds removed if desired
• 1 cup (packed) coarsely chopped cilantro

Instructions:

1. Place mushrooms in a large bowl and cover with boiling water. Allow to soak, adding additional hot water if necessary, until they become pliable but still firm, approximately 1½ hours.
2. Meanwhile, place goji berries in a small bowl and cover with cold water. Let them soak until they become slightly softened, about 30 minutes, then drain.
3. After draining the mushrooms, wrap them in a clean dish towel and gently press out any excess liquid. Remove any tough parts from the mushrooms and tear them into smaller pieces if they are large. Clean the bowl and return the mushrooms to it. Add the goji berries and mix together.
4. Combine minced garlic, oil, vinegar, and ¾ tsp. of salt in a small bowl. Pour the dressing over the mushroom mixture and stir to coat. Let it sit for 10 minutes, then mix again. Taste and adjust seasoning with more salt and/or vinegar if necessary. Allow it to sit at room temperature for at least 1 hour and up to 6 hours (cover and refrigerate if storing for more than 1 hour).
5. Just before serving, mix in chiles and cilantro.

Summary:

• Calories: 487 kcal
• Fat: 42 g
• Protein: 8 g
• Carbs: 24 g
• Potassium: 868 mg
• Magnesium: 41 mg