Wood Ear Mushrooms
The ear of trees
Intro
Wood-Ear mushrooms get their name, because they have an ear-like shape while they grow. They are also known as the Cloud Ear, Tree Ear, Black fungus, and Jelly Ear. Wood-Ear Mushrooms have a gelatine-like texture, a very mild taste and can therefore be used in a variety of dishes. It is a particularly popular ingredient in Chinese cuisine. We also love cooking with them in Europe, and you’ll find out why below!
What are wood ear mushrooms?
Wood-Ear mushrooms are botanically defined as Auricularia auricula-judae, and are an edible ear jelly fungus that are a member of the Auriculariaceae family.
They are brown in colour and ear-shaped. They have a velvety-soft surface as well as a gelatine-like consistency. Their edges are wavy with a glossy-smooth surface.
They have one very small stem and an earthy aroma. They grow laterally on the deadwood of various trees and are easily detached.
Tip: wood-ear mushrooms are a great vegan protein source.
Where do wood-ear mushrooms come from?
They can be found in the wild in most of Europe. They are cultivated under controlled conditions in China, Japan and the Philippines.
Which types are there?
In Europe they are called Auricularia auricula-judae, in Asia Auricularia polytricha. There are no known poisonous varieties.
When are they in season?
All year round
Our tips for how to prepare wood-ear mushrooms:
You can find them in the following forms:
Dried, in a capsule or as a powder
Add them to the following dishes:
Vegetable pans, pasta dishes, soups, stews, sauces, marinades, bread spreads and salads (don't forget to cook them beforehand)
Careful: cooking or frying them for too long will destroy the nutrients.