Sautés offer a wide variety of meal options for vegetarians who like to vary the same recipe with different ingredients. This Asian-inspired recipe blends the exotic texture of the Chinese black fungus mushroom, also known as cloud ear or wood ear, with the tart flavor of Granny Smith apples for a sauté that is as hearty as it is light and flavorful.
Spicy Black Mushroom Sauté
Prep Time: 20 minutes
Cooking Time: 20 minutes
Makes 6 – 8 servings
4 cups dried black fungus (also known as cloud ear or wood ear)
1 onion, thinly sliced
1 yellow pepper, thinly sliced
1 cup carrots, thinly sliced
1 Granny Smith apple, thinly sliced
½ cup apple cider
½ tsp apple cider vinegar
½ cup cilantro, chopped
A dash of lime juice
A pinch of red pepper flakes
1 – Heat enough olive oil to coat the bottom of a skillet over medium heat, adding a pinch of red pepper flakes.
2 – Add the onions, carrots, apples, and peppers, along with the apple cider and sauté over medium heat.
3 – Once onions are brown, add the mushrooms and cilantro.
4 – Sauté until the mushrooms are soft, using salt, pepper and lemon juice to taste.