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Cold Tossed Oyster Mushrooms with Sichuan Pepper Dressing: A Nostalgic Summer Comfort Recipe

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4.1 from 28 reviews

This Cold Tossed Oyster Mushrooms with Sichuan Pepper Dressing is a refreshing and flavorful summer dish that combines tender blanched oyster mushrooms with a vibrant, aromatic dressing featuring Sichuan peppercorns, smoked paprika, and a balance of savory, tangy, and slightly spicy notes. Perfect as a light appetizer or side, it delivers a nostalgic taste of Sichuan cuisine without any heavy cooking.

Ingredients

Mushrooms

  • 14 oz oyster mushrooms, torn into bite-sized pieces

Dressing & Seasoning

  • 1/3 white onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tsp white sesame seeds
  • 1 tsp smoked paprika
  • 3 tbsp olive oil
  • 1 tsp Sichuan peppercorns
  • 1 tsp green Sichuan peppercorns (teng jiao)
  • 1 tbsp vegetarian oyster sauce
  • 2 tbsp light soy sauce
  • 2 tbsp Chinkiang vinegar
  • Salt to taste
  • 1/2 tsp Sichuan peppercorn oil
  • Cilantro, chopped, for garnish

Instructions

  1. Prepare Mushrooms: Rinse the oyster mushrooms thoroughly and tear them into bite-sized pieces. Bring a pot of water to a boil, then blanch the mushrooms for 3-4 minutes until just tender. Drain them well, squeeze out excess water by hand, and arrange the mushrooms on a serving plate.
  2. Mix Aromatics: In a small heatproof bowl, combine the finely chopped white onion, minced garlic, smoked paprika, and white sesame seeds. Set aside.
  3. Infuse Oil with Peppercorns: Heat olive oil in a small skillet over medium heat until it shimmers, approximately 350°F (175°C). Add the Sichuan peppercorns and green Sichuan peppercorns (teng jiao) and fry for 30-45 seconds until fragrant, being careful not to burn them. Remove from heat immediately.
  4. Combine Dressing: Pour the hot infused oil over the onion mixture and stir well to release the flavors. Then add vegetarian oyster sauce, light soy sauce, Chinkiang vinegar, Sichuan peppercorn oil, and salt to taste. Whisk the mixture thoroughly until it becomes a well-blended dressing.
  5. Toss and Serve: Pour the prepared dressing evenly over the blanched mushrooms. Gently toss to coat all pieces with the flavorful dressing. Garnish with chopped cilantro. The dish can be served immediately or chilled according to preference.

Notes

  • Blanching the mushrooms helps to soften their texture while retaining their flavor and allows them to absorb the dressing better.
  • Adjust salt and vinegar quantity in the dressing according to your taste preference.
  • If you prefer more heat, add a pinch of chili flakes or fresh sliced chilies to the dressing.
  • For a vegan version, ensure the vegetarian oyster sauce is compliant with your dietary requirements.
  • This dish can be prepared ahead of time and refrigerated for up to 24 hours, but it is best served fresh or chilled.

Find it online: https://deliciousyum.com/cold-tossed-oyster-mushrooms-with-sichuan-pepper-dressing-a-nostalgic-summer-comfort-recipe/