Dried Wood Ear mushrooms have a subtitle woodsy flavor and aroma, they mostly are used for color and their texture, which is unusual, but pleasant.

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Wood Ear Mushrooms are commonly seen in oriental cooking mixed with other vegetable. You may have eaten Wood Ear mushrooms many times without knowing you were eating a mushroom at all, they are dark brown in color, translucent, and have a gelatinous appearance and texture. Wood Ear Mushrooms are usually served sliced in thin strips.

 

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Dried Wood Ear mushrooms are a very versatile mushroom because of their mild flavor and pleasant texture. These mushrooms can be eaten raw, blanched, boiled or even fried.

Wood Ear mushrooms are a favorite addition to Asian cuisine, often combined with meat dishes, in stir-fry and soups such as the prevalent Chinese sweet and sour soup. This relatively flat mushroom is usually sliced in thin strips and added towards the end of the cooking process.

Wood Ear mushrooms contain protein, iron, potassium, magnesium.

Reconstituting: Dried wood ear mushrooms can be reconstituted by steeping them in warm water/broth until they are soft, about 20 minutes, or by added them to a simmering liquid ten minutes before serving, they will absorb the flavors they are cooked in.

Sautéed: Lightly sauté reconstituted wood ear mushrooms (and possibly shallots) in butter until tender, or for approximately four minutes.

Most wild mushrooms can be substituted into any recipe.

Fresh, or dried Wood Ear mushrooms, Auricularia Polytricha, have a dark brown to black color, no gills or stem, but may have a slightly fibrous spot on the underside of the mushroom where it attached to a wooden host. Wood Ear mushrooms are often found growing on willow, beech, walnut, elder and poplar trees.

This mushroom grows to a size of one to eight inches in diameter and is a native of Asia. Wood Ear's name comes from the mushroom's resemblance to an ear growing on a tree.

Medical benefits attributed to the wood ear mushroom include prevention of heart disease and it produces an anti-coagulant compound (blood finer) that inhibits blood clots.

Wild mushroom picking should be done only under the supervision of an expert who is absolutely certain they have an edible mushroom. Some mushrooms are poisonous, and some poisonous mushrooms can easily be misidentified as Wood ear.

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