Yes, cordyceps militaris makes a refreshing cold salad. Because the cultivated cordyceps flower is tender and mild, a quick blanch and an ice bath leave it crisp and springy, ready to toss with a light soy-sesame dressing. It comes together in about 15 minutes and is a cool, savory way to serve cordyceps in hot weather.
Key takeaways
- Blanch cordyceps militaris briefly (about 30 seconds), then shock in ice water to keep it crisp.
- Dress with light soy sauce, black vinegar, sesame oil, and a little garlic; add chili and cilantro to taste.
- Serve chilled as a cold appetizer or side; it takes about 15 minutes start to finish.
- This is a culinary preparation using cultivated cordyceps militaris, the cordyceps flower.
What you'll need
- 40 g fresh or rehydrated cordyceps militaris (cordyceps flower)
- 1 tablespoon light soy sauce
- 2 teaspoons black vinegar
- 1 teaspoon toasted sesame oil
- 1 small clove garlic, minced
- Optional: a pinch of sugar or monk fruit, thin red chili rings, chopped cilantro, sliced scallion, toasted sesame seeds
How to make it
- Prep. If using dried cordyceps militaris, rinse and soak in cool water about 15 to 20 minutes until softened, then drain. Fresh cordyceps flower needs only a rinse.
- Blanch. Bring a small pot of water to a boil. Add the cordyceps and blanch about 30 seconds, just until bright and tender.
- Shock. Drain and plunge into ice water until fully cool, then drain well and pat dry. This keeps the texture crisp.
- Dress. Whisk the soy sauce, black vinegar, sesame oil, garlic, and a pinch of sugar or monk fruit. Toss with the cordyceps.
- Finish. Add chili, cilantro, scallion, and sesame seeds to taste. Chill 10 minutes before serving.
Make it your own
- For less sharpness, ease up on the vinegar; for more punch, add a little chili oil.
- Toss in julienned cucumber or blanched wood-ear for extra crunch.
- Keep it no-added-sugar by sweetening the dressing with monk fruit instead of sugar.
- New to cooking it? See how to cook cordyceps militaris.
A note on the cordyceps
This recipe uses cultivated cordyceps militaris, the slender orange-gold cordyceps flower grown on a nutrient substrate. It is mild and pleasant, and works well in quick preparations like this. Whole wild cordyceps sinensis is usually reserved for slow-simmered soups rather than a cold toss.
Frequently asked questions
Can I use dried cordyceps militaris for a cold salad?
Yes. Rinse and soak dried cordyceps militaris in cool water for about 15 to 20 minutes until pliable, then blanch briefly and shock in ice water as you would fresh.
How long does the salad keep?
Dressed, it is best the day it is made. Keep it refrigerated in a covered container and eat within a day so the texture stays crisp.
Is this the same as wild cordyceps?
No. This uses cultivated cordyceps militaris, the cordyceps flower. Whole wild cordyceps sinensis is usually used in slow-cooked soups.
