How to make it: Gaozuo Zhima's dried mushroom salad recipe

This recipe comes from Gaozuo Zhima, a young woman who lives in a traditional Mosuo household, Yunnan-Sichuan border

Monday, April 8, 2019,
By National Geographic Traveller Food

Serves: 2
Takes: 15 mins, plus 20 mins soaking

55g sliced dried mushrooms, such as porcini or shiitake
7-8 tsp zhenjiang vinegar
3-4 tsp light soy sauce
2-3 tsp chilli oil (either shop-bought or homemade)
1 large bunch fresh coriander, roughly chopped

1 Place the dried mushrooms in a medium-sized bowl, cover with cool water, and let them sit for 10-20 mins, or until the mushrooms have softened. Drain, then squeeze firmly to remove any excess water.
2 Toss the softened mushrooms with 7 tsp zhenjiang vinegar, 3 tsp light soy sauce and 3 tsp chilli oil, then add a pinch of salt along with the fresh coriander and mix well to coat the mushrooms in the dressing.
3 Taste and add an extra tsp of vinegar, soy sauce and/or chilli oil, if needed. The salad can happily sit for up to 1 hr before serving.

As featured in Cooking South of the Clouds by Georgia Freedman. Read our interview with Georgia here.

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