Combine the shallots, salt and pepper in a bowl. Mix the shallots with your hands to break up the rings into pieces. You can also thinly slice the shallots the “long way” to avoid having to pull them apart.

Toss the shallots in the flour. Meanwhile, heat the oil in a cast iron skillet on medium heat and add the shallots, making sure to tap off excess flour by tossing them lightly back and forth between your hands.

Fry the shallots until golden-brown, then remove to a plate lined with a paper towel and reserve. They’ll last for a day on the counter and can be gently refreshed in a warm (250 F) oven to make them crisp again.

If using dried wood ear mushrooms, pour the water over them and allow to rehydrate for 10 minutes. Remove the mushrooms to a cutting board and cut into ½ inch strips. Slice the other mushrooms into comparable shapes.

Steam the mushrooms or cook in a skillet with a splash of water for 5 minutes, then transfer to a bowl and add the vinegar, soy sauce, sesame oil and chili flakes.

Double check the seasoning for salt and adjust as needed. Allow the salad to rest for 30 minutes before serving.

The mushroom salad can be served cool, warm, or at room temperature.

To serve the salad, mix in the herbs at the last minute, mound the salad on a plate, garnish with the fried shallots and serve as a side dish.