Wood Ear mushroom, also known as Black Tree Fungus or Kikurage, is a gelatinous mushroom commonly used in Chinese and Japanese cuisine for its texture. It has no distinct flavor and can be rehydrated from dried form. It may have medicinal benefits, but should be consumed in moderation due to its ability to inhibit clotting. When purchasing fresh or dried, look for firm, uniform specimens with no signs of moisture or mold.
The Wood Ear mushroom is a type of gelatinous mushroom that occurs widely in the Northern Hemisphere, although it is more commonly grown and eaten in parts of Asia. Wood Ear often appears in Chinese and Japanese food, where it imparts an interesting texture that can sometimes be off-putting to Western consumers. Wood Ear is also listed on menus as Black Tree Fungus or Kikurage and is formally known as Auricularia polytricha.
Wood Ear fungus strongly resembles an ear, forming folds and whorls as it grows on the trunks and bark of mostly dead trees. Like other jelly mushrooms, wood ear tends to wobble slightly and has a slightly crunchy, slightly chewy texture that is retained even after cooking. The mushroom ranges in color from black to an unusual variant of albino and has a smooth, dry surface. It is most commonly found on hardwood trees and prefers moist, dark weather. It can be a fun and interesting find in the woods and, like other jelly mushrooms, is very easy to identify, making it an excellent teaching tool.
Wood ears are found in most Asian markets in dried form, and fresh varieties are also available in some regions. Dried Wood Ear Mushrooms can be rehydrated with boiling water and used just like fresh mushrooms in soups, stir fries and stuffings. The mushroom is mainly used for its texture, to add a different mouthfeel to foods. Unlike other edible jelly mushrooms, Wood Ear does not have an appreciable flavor, although it will readily absorb the flavors of other foods cooked with it. For this reason, it is commonly used in hot and sour soup and hash browns.
Studies on wood ear fungus have suggested that it may have medicinal benefits as well. In addition to lowering cholesterol, the mushroom also works to prevent blood clotting. Since the mushroom inhibits clotting, sensitive individuals should avoid consuming large quantities of it, as it has been known to cause internal bleeding. Other scientific studies suggest that this mushroom may also be valuable as a nutritional tool for fighting cancer.
When looking for fresh wood ear mushrooms to purchase, look for firm, evenly textured specimens with no slimy or wet spots. The mushroom should wobble when shaken and have a uniform color. It can be stored in a paper bag in the refrigerator for up to two weeks or dried for future use. Dried specimens will also have a relatively uniform color and should be tightly sealed with no signs of moisture or mold. They can be stored in a dark cabinet at room temperature for up to a year.
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