Wood Ear Mushrooms, Dried
Auricularia auricula-judae / Jew's ear / Jelly ear / Tree ear
Like the Cloud Ear Black Fungus the Wood Ear mushroom is eaten for medicinal purposes and for texture more than flavor. It’s called the Wood Ear because when it grows out of trees and dead wood it has the appearance that the wood is growing many little ears. As such, it is believed in Eastern medicine that the mushroom is excellent for improving hearing (as well as good for circulation).
The mushroom has a cartilaginous, crunchy texture that’s rather unique. (You’ll definitely hear it when you chew it. Maybe that’s how it fixes your hearing?) It also adds textural appeal to soups and stir-fries. The flavor is a bit mild, sweet, and somewhat earthy.
The Wood Ear seems to act like a sponge for spices, herbs, sauces, and vinegar. Each piece you eat is a crunchy, frilly flavor bomb. Due to this, we think the Wood Ear pairs wonderfully with sour dishes with lots of vinegar and a heavy hand of chili peppers.
|Ingredients||Dried wood ear mushrooms.|
|Recommended Applications||Crunch and mildly flavored, this popular mushroom is traditionally used in many Oriental soups. Can be used with most meats but are exceptionally complimentary with pork recipes.|
|Basic Preparation||Rule of thumb, 1 oz. of dry mushrooms reconstitutes to 3-4 oz. of fresh mushrooms. To prepare, start by rinsing the product in cold, running water to remove any debris. To reconstitute, put the desired amount of mushrooms to be used in a bowl, cover with boiling water and then let them soak for 25 minutes prior to draining.|
|Cuisine||Asian, Chinese, European, French|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||1 Year|
|Country of Origin||China|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|