A savory, slightly sweet Asian-inspired salad made with wood ear mushrooms and asparagus, seasoned with citrus miso salad dressing.
Start by toasting coriander and sechuan pepper corns in a pan over medium heat until slightly toasted and aromatic (about 2-3 minutes). Transfer to mortar and pestle, let cool, then grind into powder. Juice calamondins. Then combine all salad dressing ingredients and mix. Set aside.
Bring pot of water to boil then steam-cook your hydrated (*not dried) wood ear mushrooms over boiling water for 10 minutes. While mushrooms are steaming, slice asparagus into small rounds and prep other fresh ingredients (green onions, cilantro).
*If starting with dried wood ear mushrooms, rehydrate them in cold water for 30 minutes before steaming.
Remove mushrooms from heat, pour into bowl, and toss mushrooms in salad dressing. Let come to room temperature then add other fresh ingredients (except for garnish). Stir to combine, then refrigerate for at least one hour. Garnish and serve.
Wood ear mushroom and asparagus salad with citrus miso dressing https://www.tyrantfarms.com/wood-ear-mushrooms-how-to-forage-grow-eat/