Michael Davis
Wood ear mushrooms, also known as black fungus, cloud mushrooms, jelly ear, black wood ear, Jew's Ear, kikurage, and many other names, are a type of edible tree fungus commonly used in Chinese cuisine. They have a crunchy, jelly-like texture and a delicate, earthy flavour. Wood ear mushrooms are typically sold dried and need to be rehydrated before cooking. To rehydrate, soak the mushrooms in warm water for 15-20 minutes, or until soft and slippery. Then, they can be boiled for 5-20 minutes, depending on their freshness. They can be used in a variety of dishes, such as salads, stir-fries, and soups.
| Characteristics | Values |
|---|---|
| Texture | Springy, crunchy, jelly-like, chewy |
| Colour | Light brown, brownish-black, dark brown, black |
| Shape | Ear-shaped, curved, half-circled |
| Size | Up to 4 inches in diameter |
| Preparation | Wash, soak in water for 15-20 minutes, boil for 5-20 minutes |
| Uses | Salads, stir-fries, soups, noodles, dumplings, curries |
| Availability | Sold fresh or dried, found in Asian markets and grocery stores |
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What You'll Learn
Rehydrating dried wood ear mushrooms
Wood ear mushrooms are a type of edible tree fungus commonly used in Chinese cuisine. They are also known as wood jellyfish, tree ears, Jew's ear, and black fungus. When dried, they are firm, light, and grey-black in appearance. However, once soaked in water, they expand significantly and regain their original brownish, plump, springy, and slightly transparent form.
To rehydrate dried wood ear mushrooms, start by placing the desired amount of mushrooms in a large bowl and covering them with cold or room-temperature water. If you're short on time, you can use hot water, but avoid boiling temperatures as this may affect the mushrooms' texture. The amount of time needed for rehydration depends on the size of the mushrooms; smaller black fungus mushrooms will double in volume in about 15 minutes, while larger wood ear mushrooms will take about 30 minutes to two hours to fully rehydrate.
Once the mushrooms have softened, use your hands to rub and clean them one by one under running water, paying special attention to the folds where dirt may be hidden. You can also use a brush to gently scrub away any remaining dirt. After cleaning, cut off the tough stems and any discoloured parts of the mushrooms.
For a simple preparation, tear the rehydrated mushrooms into bite-sized pieces and bring a pot of water to a full boil. Blanch the mushrooms for about five minutes, adjusting the cooking time if your mushrooms are particularly thin. Drain the water and rinse the mushrooms under running water to cool them down. Your rehydrated wood ear mushrooms are now ready to be added to your dish of choice!
If you're looking for a more complex flavour profile, you can try the Chinese method called "You Po" (油泼), which involves pouring hot oil over minced garlic, chilli flakes or powder, and ground Sichuan pepper. This process helps to mellow the sharpness of raw aromatics and enhances the flavour of spices. You can then add light soy sauce, black rice vinegar, and sugar to taste. Toss the blanched mushrooms with this mixture, along with chopped onions, coriander, and other ingredients of your choice.
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Boiling time
Wood ear mushrooms, also known as black fungus, cloud mushrooms, jelly ear, black wood ear, Jew's Ear, kikurage, and many other names, are a type of edible tree fungus. They are commonly used in Chinese cuisine and are known for their crunchy jelly texture.
When preparing fresh wood ear mushrooms, it is important to clean them thoroughly to remove any dirt or debris. After cleaning, the mushrooms should be cut or torn into bite-sized pieces. The boiling time for fresh wood ear mushrooms varies depending on their freshness and the desired level of doneness. Here is a suggested boiling time range for fresh wood ear mushrooms:
- Bring a pot of water to a full boil.
- Blanch the mushrooms for 5-20 minutes. The exact time depends on the freshness of the mushrooms and the desired texture. For thinner mushrooms, reduce the cooking time to avoid overcooking.
- Drain the mushrooms and rinse them under running water to cool them down.
- The mushrooms should now be ready to be added to your dish of choice!
It is important to note that wood ear mushrooms are versatile and can be used in various dishes, including salads, stir-fries, and soups. They are known for their ability to absorb flavours and act as a sponge in savoury dishes, so it is important to keep them submerged in liquid to prevent them from drying out.
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Preparing fresh wood ear mushrooms
Cleaning and Soaking:
Firstly, it is important to clean the fresh wood ear mushrooms thoroughly to remove any dirt, moss, or other debris. Rinse them under running water and gently rub or massage them to ensure they are clean.
Trimming and Cutting:
After cleaning, inspect the mushrooms for any tough stems or parts. Snip off or trim any undesirable portions, such as the small tough "foot" where they attach to logs. You can also cut or tear larger mushrooms into bite-sized pieces, especially if you plan to use them in salads or dishes where smaller pieces are preferred.
Soaking and Rehydrating:
While this step is typically done for dried wood ear mushrooms, some sources suggest that soaking fresh wood ear mushrooms can also be beneficial. Soaking can help enhance their texture and make them even plumper and softer. If you choose to soak them, place the mushrooms in warm or hot water for around 15 to 20 minutes. Make sure they are fully submerged, and they should become soft and slippery.
Blanching:
To blanch the fresh wood ear mushrooms, bring a pot of water to a full boil. Add the mushrooms and blanch them for about 5 minutes. Blanching helps to soften the mushrooms slightly and prepare them for further cooking or inclusion in dishes like salads.
Boiling:
After blanching, you can proceed to boil the mushrooms in fresh water for 10 to 20 minutes, depending on the age of the mushrooms. Older mushrooms may require a slightly longer boiling time. Boiling ensures the mushrooms are cooked thoroughly and are safe to consume.
Cooling and Rinsing:
Once boiled, remove the mushrooms from the heat and rinse them under running water to cool them down. Drain the mushrooms well, and they are now ready to be added to your desired dish.
Fresh wood ear mushrooms are versatile and can be used in various recipes, including stir-fries, soups, salads, and more. They are known for their crunchy, jelly-like texture and ability to absorb flavours, making them a tasty addition to many Asian dishes, especially in Chinese cuisine.
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Health benefits
Wood ear mushrooms, also known as black fungus, jelly ear, or tree ear mushrooms, are a culinary delight and offer a plethora of health benefits. They have been used in traditional Chinese medicine for centuries and are now gaining recognition worldwide for their nutritional and medicinal properties.
Wood ear mushrooms are rich in antioxidants, which help protect your body from damage caused by free radicals, thus reducing the risk of chronic diseases and supporting overall well-being. They also contain selenium, a potent antioxidant mineral that supports heart health, joint health, and the immune system.
These mushrooms are excellent for maintaining cardiovascular health. The dietary fiber and polyphenols present in wood ear mushrooms help lower LDL (bad) cholesterol, reducing the risk of heart disease. Additionally, compounds like adenosine and polysaccharides found in these mushrooms inhibit blood clotting and improve circulation, potentially preventing heart attacks and strokes.
Wood ear mushrooms are a good source of dietary fiber, which aids in digestion and promotes a healthy gut. The polysaccharides in these mushrooms act as prebiotics, providing food for beneficial gut bacteria. They stimulate the growth and survival of beneficial gut bacteria strains, such as Lactobacillus and Bifidobacterium.
These mushrooms also have immune-boosting properties. They contain beta-glucans, which stimulate the immune system and enhance the body's defense mechanisms. By incorporating wood ear mushrooms into your diet, you can strengthen your body's defenses against illnesses and infections.
While wood ear mushrooms offer numerous health benefits, it is important to consume them in moderation and consult a healthcare professional if you have any concerns or known allergies.
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Wood ear mushroom recipes
Wood ear mushrooms are a type of edible tree fungus commonly used in Chinese cuisine. They are also known as wood jellyfish, tree ears, Jew's ear, black fungus, and cloud fungus. They have a unique, crunchy texture and a mild taste, making them perfect for absorbing flavours in a variety of dishes. Here are some recipes to try:
Wood Ear Mushroom Salad
A popular dish in China, this salad is tangy, crunchy, and refreshing. It can be served as a side dish or appetiser. First, soak the dried mushrooms in cold water for about 2 hours until they are fully rehydrated. Wash them thoroughly and cut off any tough stems. Bring a pot of water to a boil and blanch the mushrooms for about 5 minutes. Drain the water and rinse the mushrooms under cold running water to cool them. In a large bowl, mix together minced garlic, fresh red chilli peppers, Chinese black vinegar or rice vinegar, light soy sauce, sugar, and sesame oil. Add the wood ear mushrooms and mix well. Cover and marinate in the refrigerator for about 30 minutes before serving.
Wood Ear Mushroom Stir Fry
A simple and versatile dish, this stir fry is packed with vegetables and flavourful ingredients. First, rehydrate the dried mushrooms by soaking them in room temperature water for about an hour until they are soft and bendy. Drain the water and slice the mushrooms into thin strips. In a large saucepan over medium-high heat, saute garlic for a couple of minutes until lightly coloured. Add the wood ear mushrooms and sliced cucumber, cooking for another minute. Add soy sauce and cook for 2 more minutes. Finally, add green onions and drizzle with sesame oil. Mix gently and serve with rice.
Hunan Tofu
A bold and spicy dish, Hunan Tofu features wood ear mushrooms with red bell peppers, baby corn, and tofu. The mushrooms are rehydrated and stir-fried with the other ingredients. Season with Hunan-style seasonings like fermented chilli black bean paste and Shaoxing wine. Serve with noodles or rice.
Braised Chicken with Mushrooms
In this dish, wood ear mushrooms are braised with chicken legs, onions, thyme, broth, and lemon juice. The mushrooms absorb the sauce, creating a soft and spongy texture. Preheat the oven to 400°F. In a saucepan, saute bacon pieces over medium-high heat until the fat runs. Add the onions and stir well. Place the chicken legs on top, season with salt and pepper, and add the remaining ingredients. Bring the liquid to a boil, then transfer the saucepan to the oven for 30 minutes. Remove from the oven and add the mushrooms, arranging the potatoes and field garlic around the chicken. Pour in the cream and return to the oven until everything is cooked through.
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Frequently asked questions
First, wash the mushrooms thoroughly to remove any dirt or debris. Then, cut off the small tough "foot" where the mushroom attached to its log. Next, bring a pot of water to a boil and blanch the mushrooms for about 5 minutes.
Blanch the mushrooms for 5 minutes. If your mushrooms are extra thin, you may need to reduce the cooking time.
After boiling, rinse the mushrooms under running water to cool them down, then drain well.
Fresh wood ear mushrooms will last for at least two weeks when covered and stored in the refrigerator.
