Wood Ear Mushrooms, Shredded
Auricularia auricula-judae / Jew's ear / Wood ear / Jelly ear
An adorable, tangled nest of mushroom. Long ribbons of Wood Ear that are darling to look at and more so to eat. Add to pasta dishes as crunchy noodles of earthy goodness. Toss in stir-fries to tie up loose chiles or sop up fermented black bean sauce.
These shredded Wood Ear mushrooms look like destroyed confidential files from a government office rather than food. Perhaps under all that black you might find some undisclosed secret kept hidden from the public.
But no, these are mushrooms. Hydrated, these delicate strings of finely sliced Wood Ear mushroom become brown and crunchy with a forest-y flavor.
Many chefs have begun to treat shredded Wood Ear like a pasta as instead of a mushroom. Add them to cold soba dishes, or tangle together with fettuccini and slather in an alfredo sauce for an East-meets-West dish. We like to add them into a chicken soup for their antiviral properties. Curious in texture, intriguing in flavor, and with a contemporary appearance this mushroom is perfect for the hip home cook.
|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||2 Years|
|Country of Origin||China|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|