Instructions

Step 1

Working in batches, place chiles in a spice grinder and process until finely ground. Transfer to a medium bowl and stir in scallions, oil, vinegar, and soy sauce to form a thick sauce; set sauce aside.

Step 2

Bring a 4-qt. saucepan of salted water to a boil over high heat; add mushrooms and cook until lightly chewy, about 5 minutes. Drain mushrooms and transfer to a kitchen towel; squeeze out as much liquid as possible. Transfer mushrooms to bowl with sauce and toss until evenly coated. Let sit 10 minutes before serving.

Recipes

Liang Ban (Mushroom Salad with Chiles)

Name: Liang Ban (Mushroom Salad with Chiles)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 14 dried chiles de arbol (about 1/4 oz.), stemmed; 2 tbsp. minced scallions; 2 tbsp. toasted sesame oil; 2 tbsp. rice vinegar; 2 tbsp. soy sauce; 12 large shiitake mushrooms, stemmed, thinly sliced; Kosher salt, plus more to taste

Serves
serves 4

ARIANA LINDQUIST

Mushrooms, boiled until firm and succulent, are tossed with a dressing of chiles and sesame oil for this spicy salad. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.

Ingredients

14 dried chiles de arbol (about 1/4 oz.), stemmed
2 tbsp. minced scallions
2 tbsp. toasted sesame oil
2 tbsp. rice vinegar
2 tbsp. soy sauce
12 large shiitake mushrooms, stemmed, thinly sliced
Kosher salt, plus more to taste

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Instructions

Step 1

Step 2

Working in batches, place chiles in a spice grinder and process until finely ground. Transfer to a medium bowl and stir in scallions, oil, vinegar, and soy sauce to form a thick sauce; set sauce aside.
Bring a 4-qt. saucepan of salted water to a boil over high heat; add mushrooms and cook until lightly chewy, about 5 minutes. Drain mushrooms and transfer to a kitchen towel; squeeze out as much liquid as possible. Transfer mushrooms to bowl with sauce and toss until evenly coated. Let sit 10 minutes before serving.