Sautéed Wood Ears, Radicchio, and Arugula

Preparation info

  • Serves

    3 to 4

    • Difficulty


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.


  • 6 ounces wood ears
  • tablespoons shoyu (Japanese soy sauce)
  • ½ teaspoon minced garlic
  • 2 tablespoons olive oil
  • 1 medium bunch of arugula
  • 1 small head of red radicchio (Chioggia or Verona)
  • 2 teaspoons lemon juice


    1. 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 tablespoon olive oil. Let stand 15 minutes or more, tossing a few times.
    2. Meanwhile, trim arugula. Rinse in several changes of water, lifting out until no grit remains in sink. Spin-dry. Cut into bite-size pieces as necessary (you’ll have about cups). Do not refrigerate.
    3. Working from the base, cut out radicchio core. Rinse head. Halve, place cut side down, and slice into thin lengthwise strips. Spin-dry. Blend the remaining 1 tablespoon oil, ½ tablespoon shoyu, and the lemon juice. Toss the radicchio and dressing in a large bowl.
    4. Set wok over high heat. Add wood ears and stir-fry, pressing firmly against wok to sear and brown, until dry and crackly—about 3 minutes.
    5. Scoop wood ears onto radicchio. Add arugula and toss well. Serve at once, while still warm.