Long valued in Asian stir-fries, soups and noodle salads for its crisp and crunchy, slightly rubbery texture, black fungus is now being feted by some of Australia's starriest chefs.
100g fresh black (wood ear) fungus
400g cooked chicken meat
100g frozen edamame (soy beans)
1 tsp sesame oil
2 tbsp extra-virgin olive oil
2 tbsp black-rice or plum vinegar
1 tbsp honey
½ garlic clove, finely grated
1 red chilli, sliced
1 carrot, cut into matchsticks
½ small Lebanese cucumber, finely sliced
handful coriander sprigs
1 tsp sesame seeds
If you can't get fresh fungus, use dried instead, or substitute fresh shiitake, chestnut or oyster mushrooms.
1. Pour a kettle of boiling water over the fungus, drain and rinse. Tear into smaller pieces, discarding any hard root. Tear the cooked chicken into shreds.
2. Cook the edamame in boiling salted water for five minutes, then drain and pod.
3. Whisk the sesame oil, olive oil, vinegar, honey, garlic and chilli together in a large bowl. Add the black fungus, chicken, edamame, carrot, cucumber and coriander sprigs and lightly toss. Scatter with sesame seeds and serve.