King Trumpet Dan Dan “Noodles”
Recipe by Mei Lin for the Mushroom Council
Ingredients
For the goma dressing:
200 grams sesame seeds
500 grams water
60 grams sugar
40 grams fresh ginger
75 grams soy sauce
90 grams black vinegar
10 grams toasted sesame oil
5 grams kosher salt
3 cloves garlic, finely grated
For the “noodles”:
10 large shiitake mushrooms
10 large king trumpet mushrooms
Kosher salt to taste
For the chile oil:
30 grams fresh ginger, very finely diced
20 grams fresh garlic, minced
30 grams scallions, minced
25 grams jalapeños, very finely diced
20 grams Szechuan peppercorns, ground
40 grams gochugaru
20 grams chile de árbol
10 grams white sesame seeds
10 grams sugar
8 grams kosher salt
1 cup grapeseed oil (or any neutral oil)
For the garnish:
1 English cucumber, sliced
Toasted black and white sesame seeds
1 bunch fresh cilantro, leaves picked
1 bunch scallions, julienned
Preparation
1. Make the goma dressing: In a blender, combine all the dressing ingredients except the garlic and blend at high speed to combine. Stir in the grated garlic to combine.
2. Make the “noodles”: Wash the shiitake and king trumpet mushrooms and julienne them. Add them to a bamboo steaming tray and steam for 6–8 minutes. Transfer the mushrooms to a large mixing bowl and season them with kosher salt to taste. Toss them in the goma dressing to combine.
3. Make the chile oil: In a large, stainless steel bowl, combine all the chile oil ingredients except the grapeseed oil. In a small sauce pot, heat the grapeseed oil over medium-high heat until the oil begins to smoke. Immediately turn off the heat and carefully pour the oil over the ingredients in the bowl. Mix to thoroughly combine.
4. To assemble the dish: Using a pair of tongs, twist and rotate the mushroom “noodles” around the tongs and transfer them to serving bowls. Drizzle with a bit of the chile oil, then top with the cucumbers, sesame seeds, cilantro, and scallions. Serve.
View Recipe 
