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
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.
