The first time I was served Black Fungi at Le Ho Fook Restaurant in Melbourne, I was taken aback. It is visually impressive, very black, very glossy with an unusual texture and was unexpectedly served cold. After one bite, I was hooked. This is my version of Victor Liong’s dish and I think its pretty close.
Spicy Black Fungi
Start by soaking the fungus in cold water for 30 minutes. And get ready to be amazed at how much they expand.
While the mushrooms are soaking, make the sugar syrup and the dressing.
For The Sugar Syrup
Make the sugar syrup by slowly bringing the sugar and water to the boil. Once at boiling point, turn off the heat and cool.
For The Dressing
To the cooled sugar syrup, add the remaining dressing ingredients and 100ml of water. Whisk to combine and set the dressing aside.
For The Salad
Back to the fungi. After 30 minutes soaking (or longer soaking is fine), drain the water off.
Place the fungi in a medium size pan and cover with cold water.
Bring to the boil and boil for 10 minutes.
Drain and rinse under cold water.
Cut away any woody section on the underside of the fungus. Spread out onto absorbent paper to remove excess water.
Heat a wok on high and add the vegetable oil. Flash fry the fungi for one minute then add the shaoxing wine. Stir fry for another minute until the liquid has absorbed and the fungi shines. Remove from the wok and cool to room temperature,
When the fungi has cooled, stir it through the dressing, cover and refrigerate overnight. Serve with a sprinkling of coriander leaves, some cucumber batons and drizzle with some of the dressing.