Chinese Mushroom Mala Salad Recipe

Prep your mushrooms:

1. Clean mushrooms with a damp paper towel. Remove stems.

2. Thinly slice cremini/button mushrooms. Prep your mixed mushrooms. If enoki, trim ends and boil enokis for 30-45 seconds, and drain. Set aside (do not cook twice). If dried wood ear, soak in boiling water for 3-4 minutes, and drain. If shiitake, remove stems and slice thinly.

3. In a large skillet over medium high heat, heat 2 tbsp oil. Add all of the mushrooms and let brown undisturbed, about 3 minutes.

4. Stir and continue to saute until deep brown, about 5-6 minutes. (Optional: let mushrooms cool before mixing.)

Put it all together:

1. Peel the cucumber (if desired), trim ends, and slice lengthwise in half.
2. Remove seeds and pulp with a spoon.
3. Place the side of a large knife on the cucumber, skin side up, and smash. Slice into bite-sized pieces.
4. Combine mushrooms, cucumber, and the Omsom starter into mixing bowl + stir to coat evenly. Add ⅛ tsp salt.
5. Season to taste if needed, and serve with some of our suggested favorites. Enjoy!