17 Delicious Wood Ear Mushroom Recipes for Every Occasion

Kickstart your culinary adventure with wood ear mushrooms, the versatile ingredient that’s about to revolutionize your cooking! Whether you’re whipping up a quick weeknight dinner, seeking seasonal favorites, or craving some comfort food, we’ve got you covered. Dive into our roundup of 17 delicious recipes that promise to delight your taste buds and inspire your next meal. Ready to explore? Let’s get cooking!

Spicy Wood Ear Mushroom Salad

Lusciously crisp and bursting with umami, this Spicy Wood Ear Mushroom Salad is a symphony of textures and flavors, perfect for those who appreciate a dish with a bit of heat and a lot of character.

Ingredients

• 1 cup dried wood ear mushrooms (rehydrated, they expand beautifully, offering a delightful crunch)
• 2 tbsp soy sauce (I always opt for low-sodium to control the saltiness)
• 1 tbsp rice vinegar (for that perfect tangy balance)
• 1 tsp sesame oil (toasted, for its deep, nutty aroma)
• 1/2 tsp sugar (just a pinch to round out the flavors)
• 1 clove garlic, minced (fresh is key here for that pungent kick)
• 1/2 tsp red pepper flakes (adjust according to your heat preference)
• 1 green onion, thinly sliced (for a fresh, colorful garnish)

Instructions

1. Begin by soaking the dried wood ear mushrooms in warm water for 20 minutes, or until fully rehydrated and tender.
2. Drain the mushrooms thoroughly and slice them into thin, bite-sized pieces, ensuring they’re easy to eat.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and red pepper flakes until the sugar is completely dissolved.
4. Add the sliced mushrooms to the dressing, tossing gently to ensure each piece is evenly coated. Let the salad marinate for at least 15 minutes to allow the flavors to meld.
5. Just before serving, sprinkle the thinly sliced green onion over the top for a fresh contrast in color and flavor.

Silky yet crisp, the wood ear mushrooms carry the spicy, savory dressing with grace, making every bite a complex play of textures. Serve this salad chilled as a refreshing side or atop a bowl of steamed rice for a simple yet satisfying meal.

Wood Ear Mushroom Stir-Fry with Garlic

Vibrant and versatile, wood ear mushrooms bring a delightful crunch to this garlicky stir-fry, a dish that marries simplicity with depth of flavor, perfect for a quick yet sophisticated weeknight dinner.

Ingredients

• 1 cup dried wood ear mushrooms (rehydrated, they expand beautifully, offering a meaty texture)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cloves garlic, minced (freshly minced garlic releases its aromatic oils best)
• 1 tbsp soy sauce (for that umami kick)
• 1/2 tsp sugar (just a pinch to balance the flavors)
• 1/4 tsp red pepper flakes (adjust according to your heat preference)
• Salt to taste (I find a light hand works wonders here)

Instructions

1. Begin by soaking the dried wood ear mushrooms in warm water for 20 minutes until they’re fully rehydrated and plump. Drain and rinse thoroughly.
2. Heat the extra virgin olive oil in a large skillet over medium heat (about 300°F) until shimmering but not smoking.
3. Add the minced garlic to the skillet, stirring constantly for about 30 seconds until fragrant but not browned. Tip: Keeping the garlic moving prevents it from burning.
4. Toss in the rehydrated wood ear mushrooms, stirring to coat them evenly with the garlic-infused oil. Cook for 2 minutes.
5. Drizzle the soy sauce over the mushrooms, followed by the sugar and red pepper flakes. Stir well to combine all the ingredients. Tip: The sugar helps to caramelize the mushrooms slightly, adding depth.
6. Continue to cook for another 3 minutes, stirring occasionally, until the mushrooms are tender but still retain a bit of crunch. Tip: Taste a piece to ensure it’s cooked to your liking.
7. Season with a pinch of salt, give it one final stir, and remove from heat.

Gloriously textured with a harmonious blend of earthy, garlicky, and slightly spicy flavors, this stir-fry shines when served over a bed of steaming jasmine rice or alongside crisp, blanched greens for contrast.

Wood Ear Mushroom and Cucumber Salad

Zesty and refreshing, this Wood Ear Mushroom and Cucumber Salad is a symphony of textures and flavors, perfect for those seeking a light yet satisfying dish. Its elegant simplicity belies the depth of taste, making it a standout addition to any meal.

Ingredients

• 1 cup dried wood ear mushrooms (rehydrated, they expand beautifully, offering a delightful crunch)
• 2 medium cucumbers, thinly sliced (I love using English cucumbers for their thin skin and minimal seeds)
• 2 tbsp soy sauce (opt for a low-sodium version to control the saltiness)
• 1 tbsp sesame oil (toasted sesame oil adds a deeper flavor)
• 1 tsp sugar (just a hint to balance the flavors)
• 1 clove garlic, minced (fresh is best for that pungent kick)
• 1 tsp ginger, grated (adds a warm, spicy note)
• 1 tbsp rice vinegar (for a subtle tang)
• 1 tsp chili oil (adjust according to your heat preference)
• 2 green onions, thinly sliced (for a pop of color and freshness)

Instructions

1. Begin by rehydrating the wood ear mushrooms in warm water for about 20 minutes, until they are fully expanded and tender. Drain and rinse under cold water, then pat dry.
2. Slice the rehydrated mushrooms into thin strips, ensuring they are bite-sized for easy eating.
3. In a large mixing bowl, combine the sliced mushrooms and cucumbers. Tip: For extra crunch, chill the cucumbers in ice water for 10 minutes before slicing.
4. In a small bowl, whisk together the soy sauce, sesame oil, sugar, minced garlic, grated ginger, rice vinegar, and chili oil until the sugar is completely dissolved.
5. Pour the dressing over the mushroom and cucumber mixture, tossing gently to ensure everything is evenly coated. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld.
6. Garnish with sliced green onions just before serving. Tip: For an extra touch of elegance, serve on a chilled plate to keep the salad refreshing.

Perfectly balanced, this salad offers a crisp texture from the cucumbers, a meaty bite from the mushrooms, and a dressing that ties it all together with its savory, slightly spicy, and tangy notes. Consider serving it alongside grilled meats or as part of a larger Asian-inspired feast for a truly memorable meal.

Hot and Sour Soup with Wood Ear Mushrooms

Elegantly balancing the fiery kick of chili with the tangy punch of vinegar, this Hot and Sour Soup with Wood Ear Mushrooms is a symphony of flavors that dances on the palate. Perfect for those seeking a comforting yet adventurous bowl, it’s a dish that promises warmth and complexity in every spoonful.

Ingredients

• 6 cups chicken broth (homemade lends a richer flavor, but store-bought works in a pinch)
• 1 cup wood ear mushrooms, rehydrated and thinly sliced (their crunchy texture is irreplaceable)
• 1/2 cup bamboo shoots, julienned (for a subtle earthiness)
• 2 tbsp soy sauce (I swear by the depth of flavor in tamari)
• 1 tbsp rice vinegar (the sharper, the better to cut through the richness)
• 1 tsp white pepper (freshly ground to awaken its aromatic qualities)
• 2 eggs, lightly beaten (room temperature eggs blend more smoothly)
• 1 tbsp cornstarch mixed with 2 tbsp water (my secret for the perfect thickness)
• 1 tsp sesame oil (a drizzle at the end elevates the dish)
• 2 green onions, finely chopped (for a fresh, colorful garnish)

Instructions

1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Add the wood ear mushrooms and bamboo shoots, simmering for 5 minutes to soften slightly.
3. Stir in the soy sauce, rice vinegar, and white pepper, adjusting the heat to maintain a gentle simmer.
4. Slowly drizzle in the beaten eggs, stirring constantly to create silky ribbons.
5. Pour in the cornstarch slurry, stirring continuously until the soup thickens to your liking, about 2 minutes.
6. Remove from heat and finish with a drizzle of sesame oil and a sprinkle of green onions.

Zesty and invigorating, this soup boasts a velvety texture with bursts of crunch from the mushrooms. Serve it steaming hot, perhaps with a side of crispy wonton strips for an added textural contrast, and watch as it becomes the star of any meal.

Wood Ear Mushroom and Chicken Stir-Fry

Perfectly balancing texture and taste, this Wood Ear Mushroom and Chicken Stir-Fry is a testament to the beauty of simple ingredients coming together to create something extraordinary. The crispness of the mushrooms paired with the tender chicken offers a delightful contrast that’s both satisfying and elegant.

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced into thin strips (I find thighs more flavorful than breasts for this dish)
• 1 cup dried wood ear mushrooms, rehydrated and sliced (their unique texture is a must)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp soy sauce (opt for low-sodium to control the saltiness)
• 1 tsp sesame oil (a little goes a long way in adding depth)
• 1/2 tsp red pepper flakes (adjust according to your heat preference)
• 1/4 cup green onions, sliced (for a fresh, crisp finish)

Instructions

1. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken strips to the skillet, spreading them out in a single layer to ensure even cooking. Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink.
3. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Tip: Keep the garlic moving to prevent burning.
4. Add the rehydrated wood ear mushrooms to the skillet, stirring to combine with the chicken and garlic. Cook for 3 minutes, allowing the mushrooms to soften slightly but retain their crunch.
5. Pour in the soy sauce and sesame oil, tossing everything together to coat evenly. Cook for another 2 minutes to meld the flavors. Tip: A quick toss here ensures every bite is flavorful.
6. Remove from heat and garnish with sliced green onions. Tip: Letting the dish sit for a minute before serving allows the flavors to deepen.

Combining the earthy tones of wood ear mushrooms with the savory depth of chicken, this stir-fry is a symphony of textures and flavors. Serve it over a bed of steaming jasmine rice or alongside crisp vegetables for a meal that’s as visually appealing as it is delicious.

Vegan Wood Ear Mushroom Noodle Soup

Just imagine a bowl of steaming, aromatic Vegan Wood Ear Mushroom Noodle Soup, where each spoonful brings a harmonious blend of earthy mushrooms and silky noodles to your palate. This dish is a testament to the beauty of plant-based ingredients, offering a comforting yet sophisticated dining experience.

Ingredients

• 8 oz dried wood ear mushrooms (soaked, they expand beautifully, offering a delightful crunch)
• 4 cups vegetable broth (homemade or store-bought, but always low-sodium for control)
• 2 tbsp soy sauce (I swear by the depth of flavor in tamari for a gluten-free option)
• 1 tbsp sesame oil (toasted, for that nutty aroma that fills the kitchen)
• 2 cloves garlic, minced (freshly minced, because pre-minced just doesn’t carry the same punch)
• 1 inch ginger, grated (the fresher, the zingier)
• 8 oz rice noodles (thin, for that perfect slurpability)
• 2 green onions, sliced (for a pop of color and freshness)
• 1 tsp chili flakes (adjust to taste, but a little heat goes a long way)

Instructions

1. Begin by soaking the dried wood ear mushrooms in warm water for 20 minutes, until they’re fully rehydrated and plump. Drain and slice into bite-sized pieces.
2. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant—be careful not to burn them.
3. Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle boil. This is where the flavors start to meld beautifully.
4. Add the sliced mushrooms to the pot, reducing the heat to a simmer. Let them cook for 10 minutes, allowing their earthy flavors to infuse the broth.
5. Meanwhile, cook the rice noodles according to package instructions, usually about 3-4 minutes in boiling water, then drain and rinse under cold water to stop the cooking process.
6. Divide the cooked noodles among serving bowls. Ladle the hot broth and mushrooms over the noodles, ensuring each bowl gets an equal share of mushrooms.
7. Garnish with sliced green onions and a sprinkle of chili flakes for that extra kick. Serve immediately, while the broth is piping hot.

Oftentimes, the simplest dishes are the most memorable. The wood ear mushrooms lend a satisfying crunch against the soft noodles, while the broth carries a warmth that’s both spicy and soothing. For an extra touch of elegance, serve with a side of pickled vegetables to cut through the richness.

Wood Ear Mushroom and Tofu Salad

Yield to the subtle yet profound flavors of this Wood Ear Mushroom and Tofu Salad, a dish that marries the earthy depth of mushrooms with the delicate, creamy texture of tofu, creating a harmonious blend that’s both refreshing and satisfying. Perfect for those seeking a light yet flavorful meal, this salad is a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

– 1 cup dried wood ear mushrooms, rehydrated (their gelatinous texture is key to the salad’s unique mouthfeel)
– 1 block (14 oz) firm tofu, pressed and cubed (I find that pressing the tofu for at least 30 minutes ensures it absorbs the dressing better)
– 2 tbsp soy sauce (opt for low-sodium to control the saltiness)
– 1 tbsp sesame oil (toasted sesame oil adds a deeper flavor)
– 1 tsp sugar (just a hint to balance the flavors)
– 1 clove garlic, minced (fresh is always best for that pungent kick)
– 1/2 tsp red pepper flakes (adjust according to your heat preference)
– 2 green onions, thinly sliced (for a fresh, crisp finish)
– 1 tbsp toasted sesame seeds (they add a lovely crunch and nuttiness)

Instructions

1. Begin by rehydrating the wood ear mushrooms in warm water for about 20 minutes, or until they’re fully expanded and tender. Drain and rinse under cold water, then slice into thin strips.
2. While the mushrooms rehydrate, press the tofu to remove excess water. Cut into 1-inch cubes and set aside.
3. In a small bowl, whisk together the soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes until the sugar is dissolved.
4. Gently toss the tofu cubes and sliced mushrooms in the dressing, ensuring each piece is evenly coated. Let it marinate for at least 15 minutes to allow the flavors to meld.
5. Just before serving, sprinkle the salad with sliced green onions and toasted sesame seeds for an added layer of texture and flavor.
Tip: For an extra crunch, add some thinly sliced cucumbers or radishes. Tip: If you’re not serving immediately, keep the dressing and salad components separate until ready to serve to maintain the best texture. Tip: A splash of rice vinegar can add a nice tanginess to the dressing if you prefer a brighter flavor profile.
The final dish offers a delightful contrast between the chewy mushrooms and the soft tofu, with a dressing that’s savory, slightly sweet, and with just a hint of heat. Serve it chilled or at room temperature, perhaps alongside a bowl of steamed jasmine rice for a more substantial meal.

Wood Ear Mushroom and Pork Dumplings

Kneading the delicate balance between earthy wood ear mushrooms and succulent pork, these dumplings promise a symphony of textures and flavors that dance on the palate. Crafted with precision, they are a testament to the art of dumpling making, offering a bite that’s both comforting and sophisticated.

Ingredients

• 1 cup all-purpose flour (I find King Arthur flour gives the perfect chew)
• 1/2 cup warm water (just enough to wake up the flour)
• 1/2 lb ground pork (look for a blend with a bit of fat for juiciness)
• 1/2 cup finely chopped wood ear mushrooms (rehydrated if using dried, they should feel like velvet)
• 2 tbsp soy sauce (I swear by Kikkoman for its depth)
• 1 tbsp sesame oil (toasted, for that nutty whisper)
• 1 tsp grated ginger (freshly grated, it makes all the difference)
• 1/4 tsp white pepper (for a subtle kick)
• 1/4 cup chopped green onions (the greener, the better)

Instructions

1. In a large bowl, combine the flour and warm water, stirring until a shaggy dough forms. Tip: The dough should feel like your earlobe—soft but not sticky.
2. Knead the dough on a lightly floured surface for 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes. Tip: This rest period is crucial for gluten development, making the wrappers elastic.
3. While the dough rests, mix the ground pork, wood ear mushrooms, soy sauce, sesame oil, ginger, white pepper, and green onions in a bowl until well combined. Tip: Mixing in one direction helps the filling become cohesive.
4. Divide the dough into 24 equal pieces, rolling each into a thin circle about 3 inches in diameter. Tip: Keep unused dough covered to prevent drying.
5. Place a teaspoon of filling in the center of each wrapper, fold, and pleat the edges to seal. Tip: A bit of water on the edges helps them stick better.
6. Bring a large pot of water to a boil, then add the dumplings in batches, cooking for 4-5 minutes until they float and the skins are translucent. Tip: Don’t overcrowd the pot to ensure even cooking.

Nowhere does the contrast of crispy edges against a tender filling shine brighter than in these dumplings. Serve them with a side of chili oil for a fiery dip, or enjoy their unadorned glory to truly appreciate the harmony of flavors.

Wood Ear Mushroom and Egg Drop Soup

Amidst the hustle of everyday life, there’s something profoundly comforting about a bowl of Wood Ear Mushroom and Egg Drop Soup, a dish that marries the earthy depth of mushrooms with the delicate silkiness of eggs, creating a symphony of textures and flavors that’s both nourishing and elegant.

Ingredients

• 4 cups chicken broth (homemade lends a richer flavor, but store-bought works in a pinch)
• 1 oz dried wood ear mushrooms (rehydrated, they expand to a delightful crunch)
• 2 large eggs (I find room temperature eggs blend more smoothly into the soup)
• 1 tbsp soy sauce (a dash more if you’re leaning towards a umami-packed profile)
• 1 tsp sesame oil (toasted, for that nutty aroma)
• 1/2 tsp white pepper (for a subtle heat that lingers)
• 2 green onions, thinly sliced (for a fresh, colorful garnish)

Instructions

1. In a medium pot, bring the chicken broth to a gentle boil over medium-high heat.
2. While the broth heats, slice the rehydrated wood ear mushrooms into thin strips, ensuring they’re bite-sized for easy eating.
3. Once the broth is boiling, add the mushroom strips and reduce the heat to a simmer, letting them cook for about 5 minutes to infuse the broth with their earthy flavor.
4. In a small bowl, lightly beat the eggs with a fork until the yolks and whites are just combined—overbeating can make the egg ribbons too dense.
5. Slowly drizzle the beaten eggs into the simmering broth in a thin stream, using a fork to gently stir the soup in one direction, creating delicate egg ribbons.
6. Stir in the soy sauce, sesame oil, and white pepper, adjusting the heat to maintain a gentle simmer for another 2 minutes to meld the flavors.
7. Remove the pot from the heat and ladle the soup into bowls, garnishing each with sliced green onions for a pop of color and freshness.

Silky egg ribbons float amidst the crunchy wood ear mushrooms in a broth that’s both light and deeply flavorful, a testament to the beauty of simplicity. Serve it as a starter to an Asian-inspired meal or as a light lunch with a side of steamed jasmine rice for a more substantial dish.

Wood Ear Mushroom and Beef Stir-Fry

Delightfully earthy and rich, this Wood Ear Mushroom and Beef Stir-Fry combines the unique texture of wood ear mushrooms with the savory depth of beef, creating a dish that’s as nutritious as it is flavorful. Perfect for a quick weeknight dinner or a sophisticated weekend meal, it’s a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• 1 lb beef sirloin, thinly sliced against the grain (for tenderness)
• 1 cup dried wood ear mushrooms, rehydrated and sliced (they expand, so start with less)
• 2 tbsp soy sauce (I swear by the depth of flavor in Kikkoman)
• 1 tbsp oyster sauce (for that umami punch)
• 1 tsp sugar (just a pinch to balance the flavors)
• 2 cloves garlic, minced (fresh is best here)
• 1 tbsp ginger, grated (adds a lovely warmth)
• 2 tbsp vegetable oil (high smoke point is key)
• 1/2 cup green onions, sliced (for a fresh finish)

Instructions

1. In a bowl, marinate the beef slices with soy sauce, oyster sauce, and sugar for 15 minutes. Tip: This not only flavors the beef but also tenderizes it.
2. Heat vegetable oil in a wok or large skillet over high heat until shimmering, about 1 minute. Tip: The high heat is crucial for that signature stir-fry char.
3. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant but not burnt.
4. Add the marinated beef, spreading it out in the pan to ensure even cooking. Stir-fry for 2-3 minutes until just browned but still pink in the middle.
5. Toss in the sliced wood ear mushrooms, stirring continuously for another 2 minutes until everything is well combined and the mushrooms are tender.
6. Garnish with sliced green onions, remove from heat, and serve immediately. Tip: Serve over a bed of steamed jasmine rice to soak up all the delicious juices.

Flavorful and texturally intriguing, this stir-fry offers a delightful contrast between the tender beef and the slightly crunchy wood ear mushrooms. For an extra touch of elegance, garnish with a sprinkle of sesame seeds or a drizzle of chili oil to elevate the dish further.

Wood Ear Mushroom and Shrimp Salad

Combining the earthy crunch of wood ear mushrooms with the succulent sweetness of shrimp, this salad is a symphony of textures and flavors that dances elegantly on the palate.

Ingredients

• 1 cup dried wood ear mushrooms, rehydrated (their gelatinous texture turns delightfully crisp when soaked)
• 1 lb medium shrimp, peeled and deveined (I find wild-caught shrimp impart a deeper flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp soy sauce (opt for low-sodium to control the saltiness)
• 1 tsp sesame oil (a little goes a long way in adding aroma)
• 2 cloves garlic, minced (freshly minced garlic is key for that pungent kick)
• 1 tbsp rice vinegar (for a subtle tang)
• 1/2 tsp sugar (to balance the acidity)
• 1/4 tsp red pepper flakes (adjust according to your heat preference)
• 1/4 cup cilantro, chopped (for a fresh, herby finish)

Instructions

1. Begin by soaking the dried wood ear mushrooms in warm water for 20 minutes until they expand and soften. Drain and slice into thin strips.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the shrimp and cook for 2 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Add the sliced wood ear mushrooms to the skillet and stir-fry for 3 minutes. Tip: The mushrooms should retain a slight crunch for texture.
5. Return the shrimp to the skillet. Add the soy sauce, sesame oil, rice vinegar, sugar, and red pepper flakes. Stir well to combine and cook for another 2 minutes to let the flavors meld.
6. Remove from heat and sprinkle with chopped cilantro. Tip: The cilantro adds a bright contrast to the rich flavors of the dish.

Best enjoyed immediately, this salad offers a delightful contrast between the tender shrimp and the crisp mushrooms, with a dressing that’s perfectly balanced between savory, sweet, and spicy. Serve it atop a bed of lettuce for an extra crunch or alongside steamed rice for a more substantial meal.

Wood Ear Mushroom and Vegetable Stir-Fry

Delightfully crisp and bursting with umami, this Wood Ear Mushroom and Vegetable Stir-Fry is a testament to the beauty of simple ingredients coming together in perfect harmony. A dish that dances on the palate, it’s a vibrant celebration of textures and flavors that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried wood ear mushrooms, rehydrated (their rubbery texture is a delightful contrast)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup snap peas, trimmed (for that satisfying crunch)
• 1 red bell pepper, thinly sliced (I love the pop of color it adds)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tbsp soy sauce (opt for low-sodium to control the saltiness)
• 1 tsp sesame oil (a little goes a long way in elevating the dish)
• 1/2 tsp red pepper flakes (adjust according to your heat preference)

Instructions

1. Begin by heating the extra virgin olive oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds to infuse the oil without burning the garlic.
3. Toss in the rehydrated wood ear mushrooms and snap peas, stir-frying for 3 minutes until the vegetables start to soften but remain crisp.
4. Introduce the sliced red bell pepper to the wok, continuing to stir-fry for another 2 minutes to maintain its vibrant color and crunch.
5. Drizzle the soy sauce and sesame oil over the vegetables, tossing quickly to ensure an even coating. Cook for an additional minute to meld the flavors.
6. Remove from heat immediately to prevent overcooking, preserving the vegetables’ texture and nutrients.

A symphony of textures awaits in every bite, from the snap of the peas to the chewiness of the mushrooms. Serve this stir-fry over a bed of steamed jasmine rice or alongside grilled tofu for a complete meal that’s as visually appealing as it is satisfying.

Wood Ear Mushroom and Chicken Soup

Combining the earthy depth of wood ear mushrooms with the comforting richness of chicken, this soup is a harmonious blend of textures and flavors that promises to warm the soul. Crafted with care, it’s a dish that speaks to both tradition and the simple joy of homemade goodness.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (I find thighs offer more flavor than breasts)
• 1 cup dried wood ear mushrooms, rehydrated and sliced (their crisp texture is a delight)
• 4 cups chicken broth, homemade if possible for that unbeatable depth
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (because fresh is always best)
• 1 inch ginger, sliced (adds a warm, spicy undertone)
• Salt, to properly season every layer
• 2 green onions, thinly sliced (for a bright finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chicken pieces, seasoning lightly with salt, and sauté until they’re just golden, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the garlic and ginger, cooking until fragrant, about 30 seconds, to build the flavor base.
4. Pour in the chicken broth, bringing the mixture to a gentle boil before reducing to a simmer. Tip: Skimming any foam that rises ensures a clearer broth.
5. Add the rehydrated wood ear mushrooms, simmering for 15 minutes to allow their flavors to meld. Tip: The mushrooms should be tender but still retain a slight crunch.
6. Adjust the seasoning with salt if needed, then garnish with green onions before serving.

Delightfully balanced, the soup boasts a silky broth with the contrasting crunch of mushrooms and tender chicken. Serve it with a side of steamed jasmine rice to soak up every last drop of its savory goodness.

Wood Ear Mushroom and Spinach Salad

Unveiling a dish that marries the earthy depth of wood ear mushrooms with the vibrant freshness of spinach, this salad is a testament to the beauty of simple, yet sophisticated flavors. Perfect for those seeking a light yet satisfying meal, it’s a celebration of texture and taste that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried wood ear mushrooms, rehydrated (their chewy texture is irreplaceable)
• 4 cups fresh baby spinach, stems removed (for that tender bite)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp soy sauce (opt for low-sodium to control the saltiness)
• 1 tsp sesame oil (a little goes a long way in adding depth)
• 1 clove garlic, minced (freshly minced makes all the difference)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1 tbsp toasted sesame seeds (for a nutty crunch)

Instructions

1. Begin by soaking the dried wood ear mushrooms in warm water for 20 minutes until fully rehydrated, then drain and slice into thin strips.
2. In a large mixing bowl, gently toss the spinach with the sliced mushrooms, ensuring an even distribution.
3. Heat the olive oil in a small pan over medium heat, then add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Remove the pan from heat and whisk in the soy sauce and sesame oil, creating a warm dressing.
5. Drizzle the dressing over the spinach and mushroom mixture, tossing lightly to coat every leaf without wilting the spinach.
6. Sprinkle the toasted sesame seeds on top for an added layer of texture and flavor.

Zesty and refreshing, this salad offers a delightful contrast between the crisp spinach and the succulent mushrooms, with the dressing tying everything together with its umami-rich profile. Serve it as a standalone light lunch or alongside grilled fish for a more substantial meal.

Wood Ear Mushroom and Rice Noodle Salad

This Wood Ear Mushroom and Rice Noodle Salad is a refreshing, texturally vibrant dish that marries the earthy depth of mushrooms with the light, springy noodles for a truly satisfying meal.

Ingredients

• 1 cup dried wood ear mushrooms, rehydrated (they plump up beautifully, offering a delightful crunch)
• 8 oz rice noodles (I love the thin variety for their quick cooking time and delicate texture)
• 2 tbsp soy sauce (opt for low-sodium to control the dish’s saltiness)
• 1 tbsp sesame oil (toasted sesame oil adds a nutty depth that’s irreplaceable)
• 1 tbsp rice vinegar (for that perfect tangy balance)
• 1 tsp sugar (just a pinch to round out the flavors)
• 2 cloves garlic, minced (fresh is best for that pungent kick)
• 1/2 cup cilantro, chopped (its freshness lifts the entire dish)
• 1/4 cup green onions, thinly sliced (for a mild, oniony bite)
• 1 tbsp toasted sesame seeds (for a final, nutty garnish)

Instructions

1. Begin by soaking the dried wood ear mushrooms in warm water for 20 minutes until fully rehydrated. Drain and slice into thin strips.
2. Cook the rice noodles according to package instructions, usually about 3-4 minutes in boiling water, then rinse under cold water to stop the cooking process. Tip: A splash of oil in the water prevents sticking.
3. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and sugar until the sugar dissolves. This is your dressing—taste and adjust if needed.
4. In a large mixing bowl, combine the noodles, sliced mushrooms, garlic, cilantro, and green onions. Pour the dressing over and toss gently to coat everything evenly. Tip: Use tongs for an easy mix without breaking the noodles.
5. Sprinkle toasted sesame seeds on top for garnish before serving. Tip: For an extra crunch, toast the sesame seeds in a dry pan over medium heat until golden.

Finished with a sprinkle of sesame seeds, this salad offers a symphony of textures—from the crunchy mushrooms to the soft noodles—and a harmony of flavors that’s both bold and refreshing. Serve it chilled on a warm day for the ultimate dining experience.

Wood Ear Mushroom and Sesame Oil Salad

Fragrant and subtly earthy, this Wood Ear Mushroom and Sesame Oil Salad is a testament to the beauty of simplicity in Asian cuisine. Its crisp texture and aromatic dressing make it a refreshing side or a light main that’s effortlessly elegant.

Ingredients

• 1 cup dried wood ear mushrooms (rehydrated, they triple in size, so plan accordingly)
• 2 tbsp toasted sesame oil (the darker the oil, the deeper the flavor)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp rice vinegar (for that perfect tangy balance)
• 1 clove garlic, minced (fresh is non-negotiable here)
• 1/2 tsp sugar (just a hint to round out the flavors)
• 1/4 tsp red pepper flakes (adjust to your heat preference)
• 1 tbsp toasted sesame seeds (for that essential crunch)

Instructions

1. Begin by soaking the dried wood ear mushrooms in warm water for 20 minutes, or until fully rehydrated and tender.
2. While the mushrooms soak, whisk together the sesame oil, soy sauce, rice vinegar, minced garlic, sugar, and red pepper flakes in a small bowl. Tip: Let the dressing sit for 10 minutes to allow the flavors to meld.
3. Drain the rehydrated mushrooms and rinse under cold water. Pat them dry with a clean kitchen towel to remove excess moisture. Tip: Slicing the mushrooms into thin strips ensures they absorb the dressing evenly.
4. Toss the mushrooms with the prepared dressing until well coated. Tip: Use your hands to gently mix, ensuring every piece is lovingly dressed.
5. Sprinkle the toasted sesame seeds over the salad just before serving to maintain their crunch.

Every bite of this salad offers a delightful contrast between the chewy mushrooms and the crisp sesame seeds, with the dressing bringing a harmonious blend of umami, tang, and a hint of heat. Serve it chilled atop a bed of greens for an extra layer of texture, or alongside grilled meats for a refreshing contrast.

Wood Ear Mushroom and Ginger Tea

Delightfully soothing and packed with earthy flavors, this Wood Ear Mushroom and Ginger Tea is a testament to the simplicity and depth of traditional remedies. Perfect for chilly evenings or when you’re seeking a comforting, healthful brew, this tea combines the subtle crunch of wood ear mushrooms with the warm spice of ginger.

Ingredients

• 1/2 cup dried wood ear mushrooms (I find the smaller pieces rehydrate more evenly)
• 1 tbsp freshly grated ginger (the fresher, the more vibrant the flavor)
• 4 cups filtered water (for the purest taste)
• 1 tbsp honey (local honey adds a lovely floral note)

Instructions

1. In a medium saucepan, bring 4 cups of filtered water to a gentle boil over medium-high heat.
2. Add the dried wood ear mushrooms to the boiling water, reducing the heat to low, and let them simmer for 20 minutes to fully rehydrate and soften.
3. Stir in the freshly grated ginger, and continue to simmer for an additional 5 minutes to infuse the water with its spicy warmth.
4. Remove the saucepan from the heat, and strain the tea into a large teapot or directly into serving cups, discarding the mushrooms and ginger.
5. Stir in the honey until fully dissolved, adjusting the amount to your preferred sweetness.

Hearty and invigorating, this tea offers a unique texture from the wood ear mushrooms, complemented by the sharp zest of ginger. Serve it in clear glass mugs to admire its deep amber hue, or pair with a slice of lemon for an extra zing.

Conclusion

Brimming with versatility and flavor, our roundup of 17 wood ear mushroom recipes offers something for every taste and occasion. Whether you’re a seasoned chef or a curious cook, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!