Step 1

Soak 1 ounce (30 g) of dried cordyceps mushrooms in cold water for 5 minutes. Don't want to measure your mushrooms? It's totally fine to grab a handful of dried cordyceps. Put them into a bowl and pour in enough cold water to cover the mushrooms. Then, soak the mushrooms for 5 minutes so they expand a little.If you're using fresh cordyceps, you can simply brush them off with a clean kitchen towel.

Step 2

Fill a skillet half full with water and add the drained cordyceps. Set the skillet on the stove and pour in enough water to come halfway up the sides. Then, use your hands or a slotted spoon to scoop the cordyceps out of the water in the bowl and add them to the skillet.There's no need to keep the soaking liquid.

Step 3

Bring the water to a boil and poach the cordyceps for 30 seconds. Turn the burner to high so the water comes to a vigorous boil. Stir the cordyceps so they cook evenly and don't stick together. They don't need long to cook— just about 30 seconds so they soften.Use a pasta fork, chopstick, or spoon to stir the mushrooms as they cook.

Step 4

Strain the cordyceps and submerge them in a bowl of cold water. Turn off the burner and use a slotted spoon or pasta fork to scoop the poached mushrooms out of the skillet. Put them into a fine-mesh strainer and lower them into a bowl of cold water.The cold water shocks the cordyceps so they stop cooking.

Step 5

Season your poached cordyceps and serve them chilled or warmed. Lift the strainer out of the cold water and squeeze the water out of your cordyceps. Then, decide if you want to serve them chilled as a salad or if you want to heat them in a skillet until they're warmed throughout. For a great seasoning idea, toss the cordyceps with:A sprinkle of sugarA pinch of saltA dash of sesame oilA dash of Sichuan pepper oil