What an eventful fungi hunt I had earlier this evening! My kitty, as usual, was insistent on following me, but I was trying to keep him home since it was a different route with lots of other cats, dogs, and cars. However, he was determined to come along, so I eventually let him.
Once we reached the area with other pets around, a greyhound chased him. My kitty climbed onto someone’s fence to feel safe behind the bars and just chilled there. I called him many times and waited for a while, but he wouldn’t come. Eventually, I went around to the other side, which opened onto a peaceful field and woodlands, and called him from there and finally, he came.
We then wandered into an unplanned woodland and found familiar mushrooms.
Weeping widow, was hiding under the bushes.
and possibly a candlesnuff fungus just about to sprout!
I couldn’t search for more because my feline companion was overwhelmed by the new surroundings. I had to pamper him a lot to settle him, and I carried him all the way home; he’s heavy, along with my basket, camera, flashlight, and phone!
At home, I looked in the cupboard and fortunately found a packet of black fungus I had bought from a Vietnamese shop in Birmingham.
Black fungus is closely related to wood ears but is thicker, darker, firmer, and doesn’t get slimy. It’s delicious in cold salads, braised dishes, or just as a garnish. Wood Ear Mushroom vs Black Fungus
I thought I would make it into a crunchy salad with a Japanese-style dressing.
🥗 Carrot & Wild Black Fungus Salad
Serves 2–3
🌿 Ingredients
Dried black fungus - 1 cup
Carrot - 1 medium, shredded
Rice vinegar - 2 tbsp
Soy sauce - 1 tbsp (light soy for a clean taste)
Sesame oil - 1 tbsp
Mirin - 1 tsp (or ½ tsp sugar if not available)
Sugar or honey - 1 tsp (adjust to taste)
Grated fresh ginger - ½ tsp (optional, adds brightness)
Toasted sesame seeds - 1 tsp
Scallions (spring onions) - 1 tbsp, thinly sliced
Chilli flakes (optional for heat)
🥢 Instructions
Place dried fungus in a bowl of warm water for 20 - 30 minutes until it expands. If freshly picked, rinse well, trim tough stems, and slice thinly.
Boil for 2 minutes, drain, and rinse under cold water to keep it crunchy.
Place the black fungus in the salad spinner and spin to dry.
Shred the carrots or slice them thinly.
Slice the spring onion thinly, 2-3 inches lengthwise, soak in cold water to make it curly, then spin to dry.
In a small bowl, whisk rice vinegar, soy sauce, sesame oil, mirin, sugar/honey, and ginger.
Place all the salad in the mixing bowl.
Toss the fungus and carrot with the dressing until evenly coated.
Sprinkle with sesame seeds, scallions, and chili flakes if using.
Let it sit in the fridge 10 - 15 minutes for flavours to meld before serving.
This was a delicious, crunchy, and refreshing light snack, and it could be a lovely side dish.
Have a lovely day,
Mariah 😊🍄