Sarah Brown
Wood ear mushrooms, also known as kikurage in Japanese, are a type of edible fungi commonly used in Chinese and Japanese cuisine. They are characterised by their dark-to-light brown colour, small crinkled shape resembling an ear, and gelatinous, rubbery texture. Wood ear mushrooms grow on decaying wood, logs, and trees, particularly elder trees, and are typically found in the wild during autumn in temperate and subtropical forest environments. While they have a mild taste, wood ear mushrooms are valued for their unique crunch and ability to absorb flavours and sauces. They can be purchased fresh or dried, with the former being harder to source and requiring refrigeration for storage.
| Characteristics | Values |
|---|---|
| Appearance | Dark-to-light brown, fleshy, gelatinous, rubbery, earlike or cup-shaped |
| Texture | Crunchy, chewy, firm |
| Taste | Mild, not much flavour |
| Size | 1-6 inches |
| Type | Fungi, mushroom |
| Scientific Name | Auricularia species |
| Common Names | Wood ear, tree ear, jelly ear, kikurage, hei mu-er, black fungus, cloud fungus, jelly fungi |
| Where They Grow | Deciduous trees, shrubs, elder trees, logs, stumps, branches, hardwood sticks, twigs |
| When They Grow | Autumn, Spring, Summer, Fall, Winter |
| Where They Are Found | Australia, Asia, Europe, Africa, North America |
| Uses | Cooking, medicinal |
| Preparation | Rehydrate dried mushrooms, parboil or steam before adding to a dish, keep mushrooms submerged in liquid when serving warm |
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What You'll Learn
- Wood ear mushrooms are a type of fungus that grows on decaying wood
- They are commonly found on logs, trees, and stumps, especially after rain
- Wood ear mushrooms are prized for their crunchy texture and ability to absorb flavours
- They are typically sold dried and must be rehydrated before cooking
- Wood ear mushrooms are a popular ingredient in Chinese and Japanese cuisine
Wood ear mushrooms are a type of fungus that grows on decaying wood
Wood ear mushrooms, or kikurage in Japanese, are a type of fungus that grows on decaying wood. They are reddish-brown to greyish-black in colour, with a rubbery, ear-like or cup-shaped appearance. They are commonly found on decomposing wood, logs, sticks, and stumps, particularly after rainy days. They are often sold dried and must be rehydrated before cooking, although they should not be eaten raw. Wood ear mushrooms are a popular ingredient in Chinese cooking and are known for their unique crunch and ability to soak up flavours. They are also believed to have medicinal properties, such as positively affecting blood coagulation and decreasing blood cholesterol levels.
Wood ear mushrooms get their name from their resemblance to small ears when fresh. They have a gelatinous, rubbery texture and are often sold dried in Asian markets, either shredded or whole. While wild wood ear mushrooms are sought-after, they are also cultivated on farms, with the dehydrated variety being more commonly found in physical and online markets.
The scientific name for wood ear mushrooms is Auricularia, and they belong to a group of mushrooms known as jelly fungi due to their gelatinous nature. They are widespread throughout North America and can be found in various shades of brown. Wild wood ear mushrooms are typically found on elder trees, but they can also grow on other deciduous trees and shrubs. They are often found in groups, feeding on the rotting wood and obtaining nourishment by digesting it.
Wood ear mushrooms are a popular ingredient in Chinese cuisine and are commonly used in dishes such as hot and sour soup, stir-fries, and scrambled eggs. They are also a good addition to salads due to their natural crunchiness. When cooking with wood ear mushrooms, it is important to parboil or steam them before adding them to a dish, unless they are being added to an already hot soup. They can be chopped into large chunks or left whole, depending on the dish and their intended function in it.
Wood ear mushrooms are one of the oldest mushrooms in cultivation, having been grown for centuries in China, where they are valued for their functional benefits. They are a seasonal delicacy, often sought after during cold-weather walks in the winter when they are at their most soft and tender.
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They are commonly found on logs, trees, and stumps, especially after rain
Wood ear mushrooms are commonly found on logs, trees, and stumps, especially after rain. They are saprobic fungi, meaning they obtain nourishment by decomposing wood. This process begins with the mycelium, a network of fungal cells within the rotting wood, which breaks down the wood and allows the fungus to grow. The mycelium then develops a "'fruiting body'" outside the wood, which is the part that resembles a small, fleshy, light brown ear. This is the reproductive structure of the fungus, with spores produced on the underside of the "ears".
Wood ear mushrooms are often found on fallen branches, logs, and sticks, particularly after rainy days. They are widespread throughout North America and can be found in spring, summer, fall, and even early winter. They are also commonly found on elder trees and shrubs, especially after rain or snowmelt, as they absorb and retain moisture, becoming pliable and resilient.
The wood ear mushroom gets its name from its distinctive shape, resembling a small brown ear when fresh. They are also known as jelly ears, kikurage in Japan, and hei mu-er in China. These mushrooms are a popular ingredient in Chinese and Japanese cuisine and are often sold dried in Asian markets.
While wild wood ear mushrooms are sought-after, they can be challenging to find fresh. They are often sourced from fallen and rotting trees, where they grow in large colonies. Autumn is the primary season for foraging wood ear mushrooms, and they thrive in temperate and subtropical forest environments.
In addition to their culinary uses, wood ear mushrooms are also believed to have medicinal properties. They have been associated with positively affecting blood coagulation and decreasing blood cholesterol levels, which may contribute to the low incidence of heart disease in China, where they are commonly consumed.
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Wood ear mushrooms are prized for their crunchy texture and ability to absorb flavours
Wood ear mushrooms, also known as kikurage in Japanese, are a type of fungi that are widely used in Asian cuisine, particularly in China and Japan. They are named so because they resemble small, crinkled ears and are found on deciduous trees and shrubs, especially elder trees. While they have a mild taste, wood ear mushrooms are prized for their crunchy texture and ability to absorb flavours and sauces, making them a versatile ingredient in various dishes.
Wood ear mushrooms are typically sold dried and need to be rehydrated before cooking. They can be parboiled or steamed, and their rubbery texture makes them ideal for stir-fries, soups, and scrambled eggs. The mushrooms are also commonly added to salads, where their crunch adds a unique texture. In Asian-style noodle and rice dishes, wood ear mushrooms are perfect for tossing due to their ability to soak up flavours.
The crunchiness of wood ear mushrooms is attributed to their firm and chewy texture, which is maintained even after cooking. This makes them a popular ingredient in dishes that require a satisfying bite. The mushrooms are also known for their ability to hold pockets of sauce within their folds, enhancing the flavour experience. They are often used in hot and sour soup, a classic Chinese dish, where they add a unique texture and absorb the flavours of the soup.
While fresh wood ear mushrooms can be challenging to find, they are cultivated and widely available in Asian grocery stores. They are also sold dried, both online and in physical markets, and can be stored for up to a year if kept in a cool, dry place away from direct light. When fresh, wood ear mushrooms have a short shelf life of only a few days and should be stored in the refrigerator in a paper or mesh bag to allow them to breathe.
Wood ear mushrooms are not just valued for their culinary uses but also for their medicinal properties. They have been reported to positively affect blood coagulation and decrease blood cholesterol levels, which may contribute to the low incidence of heart disease in regions where they are consumed regularly, such as China. Overall, wood ear mushrooms are a versatile and prized ingredient in global cuisine, offering a unique texture and flavour-absorbing quality that enhances a variety of dishes.
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They are typically sold dried and must be rehydrated before cooking
Wood ear mushrooms are typically sold dried and must be rehydrated before cooking. They are often found in Asian markets and can be purchased online. The mushrooms are usually packaged in dried form and should be stored in a cool, dry place, preferably in an airtight container to prevent moisture from getting in.
To rehydrate dried wood ear mushrooms, place them in a large bowl and cover them with plenty of cold or room-temperature water. It is important to note that the water should not be too hot, as this can affect the texture of the mushrooms. The ideal temperature for rehydration is around body temperature or slightly warmer. Leave the mushrooms to soak for about 2 hours until they become brownish, plump, springy, and slightly transparent. It is also fine to soak them overnight, and this method produces the best texture. If you are short on time, you can use hot water to reduce the rehydration process to around 20 minutes.
After rehydration, the mushrooms will have expanded dramatically and returned to their original size. Rinse the mushrooms individually under cold tap water, paying attention to the folds where dirt may be hidden. Once the mushrooms have been rehydrated and rinsed, they can be treated like fresh fungi. It is important to note that they should not be eaten raw. They can be parboiled, steamed, or added to an already-hot soup. The mushrooms can be kept whole or chopped into pieces, depending on the dish and their size. For example, in hot and sour soup, the mushrooms are typically left in large chunks or kept whole if they are small.
Wood ear mushrooms are commonly used in Chinese cooking and are known for their unique crunch and ability to soak up flavours. They are a popular ingredient in dishes such as hot and sour soup, mu shu pork, scrambled eggs, and stir-fries. They are also excellent in salads, where their natural crunchiness adds a satisfying texture.
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Wood ear mushrooms are a popular ingredient in Chinese and Japanese cuisine
In Chinese cooking, wood ear mushrooms are commonly used in hot and sour soup, stir-fries, mu shu pork, and scrambled eggs. They are also added to Asian-style noodle and rice dishes, where they absorb the flavours of the spices and sauces. The mushrooms are often sold dried and need to be rehydrated before cooking. Wild wood ear mushrooms are considered a delicacy, but they can also be farm-raised on sawdust logs.
In Japan, wood ear mushrooms are known as "kikurage" and are used in a variety of recipes. While they may be less commonly eaten raw in Japan compared to other mushrooms, they can be added to cool or room-temperature salads to provide a chewy texture and crunchy contrast. Wood ear mushrooms can be found in Asian markets, either fresh or dehydrated, and are often sold shredded and dried.
Wood ear mushrooms are not just valued for their culinary uses but also for their medicinal properties. They are believed to positively affect blood coagulation and decrease blood cholesterol levels, which may contribute to the low incidence of heart disease in regions where they are regularly consumed. Overall, wood ear mushrooms are a versatile and nutritious ingredient that has gained popularity in Chinese and Japanese cuisine due to their unique texture, ability to absorb flavours, and potential health benefits.
Wood ear mushrooms are also known as "jelly ear" in China and are believed to be one of the oldest mushrooms in cultivation, grown for centuries in the region. They are widely available in Asian markets and can be found fresh or dehydrated. When preparing wood ear mushrooms for cooking, it is important to remove the small tough "foot" where they attach to the log. Additionally, they should be cooked before consumption as eating them raw may cause digestive issues due to the presence of chitin.
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Frequently asked questions
Wood ear mushrooms are a reddish-brown to grayish-black, rubbery, earlike or cup-shaped mushroom. They are a saprobic fungus that grows on decomposing wood, logs, sticks and stumps.
Wood ear mushrooms are mild-tasting and are great at soaking up the flavours of the dishes they're put in. They have a crunchy texture and are often used in Chinese cooking.
Wood ear mushrooms can be found at Asian grocers or Asian markets. They are often sold dried and dehydrated.
Wood ear mushrooms should not be eaten raw. It's best to parboil or steam the mushroom before adding it to a dish. They can be used in stir-fries, soups, salads and scrambled eggs.
Wood ear mushrooms are believed to positively affect blood coagulation and decrease blood cholesterol levels. They are also a popular edible mushroom in China, which may contribute to the low incidence of heart disease there.
