Sautéed Wood Ears, Radicchio, and Arugula

Name: Sautéed Wood Ears, Radicchio, and Arugula
Yield: Serves 3 to 4
Ingredients: 1 small head of red radicchio (Chioggia or Verona); 1 small head of red radicchio (Chioggia or Verona); 2 teaspoons lemon juice; 6 ounces wood ears; 1½ tablespoons shoyu (Japanese soy sauce); 1½ tablespoons shoyu (Japanese soy sauce); 2 tablespoons olive oil; ½ teaspoon minced garlic; 1 small head of red radicchio (Chioggia or Verona); 1 medium bunch of arugula

Preparation info

Serves
3 to 4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

When wood ear mushrooms are marinated and wokseared, they develop a meaty, smoky flavor and bacon-like chewiness. Tumbled together with firm wine-red radicchio shreds and peppery arugula, they make a striking starter salad. Or serve as a side dish or bed for roast lamb or grilled beef or poultry.

Ingredients

6 ounces wood ears
1½ tablespoons shoyu (Japanese soy sauce)

Side dish
Vegan

Method

Rinse wood ears and trim off heavy knots. Cut into very thin strips about 2 inches long. Toss with 1 tablespoon shoyu, garlic, and 1