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Hot and Tingly Sichuan Mushroom Salad
A mix of wild mushrooms is quickly seared until browned, then tossed with crisp cucumber in a bold Sichuan-inspired dressing featuring garlic, chili, black vinegar, soy sauce, and tongue-tingling Sichuan peppercorns. Served warm or at room temperature, it’s an exciting new way to enjoy your latest wild mushroom haul!
Feel free to use any type of edible mushroom in this salad, including store-bought white button, king oysters, cremini, or portabellas.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
- Yield2-4 Servings
Ingredients
For the Sauce
- 4 cloves garlic, minced
- 1 red chili, minced
- 3 scallions, minced
- 3 tablespoons vegetable oil
- 2 teaspoons Chinese black vinegar
- 1 teaspoon white sugar
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground Sichuan peppercorn
- Pinch of kosher salt
- 1 tablespoon sesame seeds
- 2 tablespoons cilantro, chopped
For the Salad
- 1–1½ lbs mixed wild mushrooms (lobster, chanterelle, yellowfoot, black trumpet, lion’s mane, pavement, oyster, hedgehog, milkcaps, puffball, etc.), chopped into irregular pieces
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground Sichuan peppercorn
- 1 English cucumber, halved lengthwise, seeded, and sliced
- Cilantro and sliced scallion greens, for garnish
- Steamed rice, for serving
Preparation
Heat the vegetable oil for the sauce in a small pot until it is lightly smoking.
Add the garlic, chili, and the white and light green parts of the scallions to a heatproof bowl. Carefully pour the hot oil over top and stir gently.
Add the black vinegar, sugar, soy sauce, oyster sauce, sesame oil, ground Sichuan peppercorn, salt, sesame seeds, and cilantro. Stir well and set aside.
Heat the vegetable oil for the salad in a large skillet over high heat.
Add the mushrooms and cook undisturbed for 2–3 minutes.
Stir and continue sautéing for about 8 minutes, or until the mushrooms begin to brown.
Add the salt, Sichuan peppercorns, and garlic.
Cook for 1 more minute, then transfer the mushrooms to a large salad bowl and allow them to cool.
Once the mushrooms have cooled, add the cucumber and the prepared sauce.
Toss well to combine.
Garnish with cilantro and the reserved sliced scallion greens.
Serve with steamed rice. Enjoy!
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