Ear Cloud Mushroom & Cucumber Salad

Try this refreshing salad for hot summer days!

Makes 1 cup

Ingredients:

• 1lb of cucumber (choose cucumbers that are long, slim, and seedless, i.e. English or Persian cucumbers) 
• 1/2 cup dried ear cloud mushroom/fungus
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 3 tablespoons red vinegar
• 1 tablespoon sugar 
• 3 cloves garlic, chopped

Directions:

1. In a medium bowl, soak ear cloud mushroom in cold water until hydrated. Drain and set a side.
2. In a small pot, bring water to a boil. Once boiled, cook mushrooms for about 1-3 minutes depending on how crisp you like your mushrooms. Drain and set aside.
3. In a small bowl, add sesame oil, soy sauce, vinegar, sugar and garlic. 
4. Cut cucumbers to about finger length. Smash them slightly with a knife to maximize absorption of flavors. Toss smashed cucumbers with mushrooms into dressing. Keep stirring every half hour for about 4 hours on the counter to marinate. Salt and pepper to taste.
5. Chill in fridge before serving. Enjoy!