Emma Wilson
Black mushrooms, also known as shiitake mushrooms, cloud ear fungus, or tree ear fungus, are a staple ingredient in Chinese cuisine. They are also used in Maori and Japanese cooking. Black mushrooms have been used in traditional Asian healing systems for centuries. They are rich in compounds like polyphenols and flavonoids, which are known to have antioxidant and anti-inflammatory properties. They are also a good source of vitamins and minerals, particularly B vitamins and iron. Black mushrooms can be purchased fresh or dried and are often used in sautés, soups, and stir-fries.
Characteristics and Values of Black Mushrooms
| Characteristics | Values |
|---|---|
| Names | Cloud ear, tree ear, shiitake, wood ear |
| Appearance | Dark ear-shaped, black and grey, black and tan, light or dark brown, grey when dried, speckled |
| Texture | Soft surface, meaty, toothsome crunch, chewy |
| Taste | Mild, sophisticated, addictive, weak black tea, bitter and sweet, umami, savoury, buttery, smoky |
| Smell | Dark soy sauce, Chinese black vinegar, pungent |
| Health Benefits | High in protein, fiber, potassium, calcium, phosphorus, folate, magnesium, B vitamins, iron, antioxidants, prebiotics, polyphenols, flavonoids, low in fat, low in calories |
| Uses | Soups, stir-fries, sautés, stuffings, risottos, pasta, traditional Chinese medicine |
| Preparation | Fresh or dried, whole, sliced, or just the caps, dried mushrooms must be reconstituted in water |
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What You'll Learn
- Black mushrooms, also known as shiitake mushrooms, are a staple ingredient in Chinese cuisine
- Black fungus, or cloud ear fungus, is a popular ingredient in Malaysian, Chinese, and Maori cuisine
- Black fungus is low in fat, high in fibre, and loaded with vitamins and minerals
- Black mushrooms are sold fresh but are more commonly purchased dried
- Black fungus may safeguard your liver from harm by certain substances
Black mushrooms, also known as shiitake mushrooms, are a staple ingredient in Chinese cuisine
Black mushrooms are often used in sautés, soups, and stuffings. They can be added to stir-fries and are wonderful in Italian dishes like risotto and pasta. They are also used in desserts, such as in Cantonese cuisine. Black mushrooms are sold whole, sliced, or just as caps, and can be found in the produce section of the supermarket with other mushrooms. They are usually labelled as shiitake mushrooms.
Fresh shiitake mushrooms are a little larger than button mushrooms and have an umbrella-shaped cap that is darker than their slender, light-coloured stems. Their smell is delicate and earthy. The stems of fresh black mushrooms are very tough and chewy and need to be removed with a knife. The caps can be cleaned by wiping them with a damp paper towel or quickly rinsing them with cool water.
Dried shiitake mushrooms have a stronger aroma and taste than fresh ones, with a smokiness to the flavour profile. They are more wrinkled than fresh mushrooms and have a harder texture, but once reconstituted, they take on a similar texture to fresh shiitakes. There are different techniques for reconstituting dried mushrooms, but the most common is to soak them in very hot water for about 20 minutes. Some cooks recommend soaking for an hour or even overnight in cold water to produce the best results.
Black mushrooms are also known as cloud ear or tree ear fungus and are part of the Auricularia family. They are commercially cultivated for food in China and are a popular ingredient in many Chinese dishes and traditional Chinese medicine. They have been used since the 19th century to alleviate symptoms of conditions such as jaundice and sore throats. Black fungus is quite popular in Asia, where it is regularly added to soups.
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Black fungus, or cloud ear fungus, is a popular ingredient in Malaysian, Chinese, and Maori cuisine
Black fungus, or cloud ear fungus, is an edible mushroom that is a popular ingredient in Malaysian, Chinese, and Maori cuisine. It is also known as tree ear fungus, given its dark, ear-like shape. It is typically sold dry and must be soaked and cooked thoroughly before consumption. It is frequently used in soups and stir-fries due to its ability to absorb the flavours of the dish.
In Chinese cuisine, black fungus is commonly used in stir-fries and other dishes. It is also known as "wood ear" in Chinese, and is often confused with cloud ear fungus. The larger, white-backed variety is the wood ear, while the smaller, tan-coloured variety is the cloud ear. Both types of fungus are edible and can be used in cooking, but it is important to properly identify them before consumption.
In Malaysia, black fungus is also a popular ingredient, often used in soups and other dishes. It is known for its neutral taste, which allows it to take on the flavours of the dish it is added to. This quality also makes it suitable for use in desserts, such as Cantonese desserts, where it can absorb the sweetness of the other ingredients.
Black fungus has also been used in Maori cuisine, although the specific details of its use are not readily available. However, there is evidence of Maori knowledge and use of fungi for various purposes, such as creating colours for tattooing. The Maori people used a fungus called āwheto (Ophiocordyceps robertsii), which they burned to create a black powder that was then mixed with bird fat to create a black pigment for tattooing.
In addition to its culinary uses, black fungus has been used in traditional Chinese medicine for hundreds of years. It is believed to offer various health benefits, such as protecting the liver, lowering cholesterol, and boosting gut health. It is also a good source of fibre and antioxidants, as well as providing small amounts of potassium, calcium, phosphorus, folate, and magnesium.
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Black fungus is low in fat, high in fibre, and loaded with vitamins and minerals
Black fungus, scientifically known as Auricularia polytricha, is a wild mushroom that is predominantly found in China and other tropical climates like the Pacific Islands, Nigeria, Hawaii, and India. It is also known as cloud ear or tree ear fungus due to its dark, shrivelled, ear-like shape. Black fungus has a chewy or jelly-like texture and a neutral taste, making it a versatile ingredient in various dishes, particularly in Asian cuisine.
Black fungus is not just a culinary ingredient but also a medicinal powerhouse. It is low in fat and calories, making it a healthy addition to any diet. Additionally, it is high in fibre, with a 1-cup serving of dried black fungus providing approximately 20 grams of fibre, or 70% of the daily recommended value. This makes it an excellent choice for those looking to increase their fibre intake.
Furthermore, black fungus is loaded with vitamins and minerals, including B vitamins, potassium, calcium, phosphorus, folate, magnesium, and iron. These nutrients are essential for maintaining overall health, with specific benefits for heart, brain, and bone health. For example, calcium strengthens bones, while iron is crucial for producing haemoglobin. Black fungus also contains antioxidants, which can help combat oxidative stress and reduce inflammation in the body.
The nutritional benefits of black fungus have been recognised in traditional Chinese medicine for hundreds of years, where it is believed to help prevent the "three highs": high blood pressure, high blood sugar, and high cholesterol. Modern research is beginning to support these traditional beliefs, with studies suggesting that black fungus may have immune-enhancing, antimicrobial, and antioxidant properties. However, it is important to note that human research is still limited, and further studies are needed to fully understand the effects of black fungus on human health.
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Black mushrooms are sold fresh but are more commonly purchased dried
Black mushrooms can refer to either black fungus (Auricularia polytricha) or shiitake mushrooms. Both types of mushrooms are edible and used in cooking. Black fungus is also used in traditional Chinese medicine.
Black fungus is predominantly found in China, but it also grows in tropical climates like the Pacific Islands, Nigeria, Hawaii, and India. It grows on tree trunks and fallen logs in the wild but can also be cultivated. Black fungus is known for its jelly-like consistency and distinct chewiness. It is commonly sold dried and must be reconstituted in warm water for at least one hour before use.
Shiitake mushrooms are a staple ingredient in Chinese cuisine. The name "black" is a bit of a misnomer since the mushrooms can be light or dark brown, and even gray when dried. They are sold fresh but are more commonly purchased dried. Fresh shiitake mushrooms are larger than button mushrooms and have an umbrella-shaped cap that is darker than their slender, light-colored stems. Their smell is earthy and delicate.
Dried shiitake mushrooms have a stronger aroma and taste than their fresh counterparts, as the drying process concentrates the flavor. For this reason, dried black mushrooms are preferred over fresh in Asian recipes. Dried mushrooms are more wrinkled than fresh and have a harder texture, but once reconstituted, they take on a similar texture to fresh shiitake mushrooms.
Black fungus and shiitake mushrooms offer various potential health benefits due to their nutritional content. They are a good source of vitamins and minerals, particularly B vitamins and iron. They also contain prebiotics, polyphenols, and flavonoids, which are known to have antioxidant and anti-inflammatory properties. Research suggests that consuming mushrooms may be associated with a lower risk of cancer and improved cognitive function.
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Black fungus may safeguard your liver from harm by certain substances
Black fungus, scientifically known as Auricularia polytricha, is an edible wild mushroom that is predominantly found in China. It is also known as cloud ear or tree ear fungus because of its dark, shrivelled ear-like shape. Black fungus is a popular culinary ingredient in Chinese, Malaysian, and Maori cuisine, often used in soups and desserts. It has been used in traditional Chinese medicine for hundreds of years to treat various ailments, including jaundice and sore throats.
Black fungus is a rich source of vitamins and minerals, particularly B vitamins and iron. It is also high in fiber, providing around 70% of the daily recommended value in just one cup. In addition, black fungus contains beneficial compounds like polyphenols and flavonoids, which are known for their antioxidant and anti-inflammatory properties. These antioxidants can help combat oxidative stress, which has been linked to inflammation and various diseases.
Emerging research suggests that black fungus may offer liver-protective benefits, in addition to lowering cholesterol and boosting gut health. While the direct antioxidant benefits of black fungus in humans are not yet fully understood, one study found that boiling the mushrooms before consumption can increase their antioxidant activity.
The gut microbiome is closely linked to immune health, and the prebiotics present in black fungus are thought to enhance the immune response to harmful pathogens. Additionally, the polyphenols in black fungus may help lower LDL (bad) cholesterol, which could further contribute to maintaining a healthy liver and reducing the risk of heart disease.
Overall, while more studies are needed to fully understand the effects of black fungus, its potential liver-protective properties add to the list of benefits that make it a valuable addition to a nutritious and healthy diet.
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Frequently asked questions
Black mushrooms, also called shiitake mushrooms, are a staple ingredient in Chinese cuisine. They are also used in traditional Chinese medicine.
Black mushrooms have a rich, earthy, buttery, and savoury flavour. They are prized for their complex taste, which can also be described as umami.
Black mushrooms are low in calories and fats but high in protein and fibre. They also contain vitamins and minerals, particularly B vitamins and iron.
Fresh shiitake mushrooms should be cleaned by wiping the caps with a damp paper towel or quickly rinsing them with cool water. The stems are very tough and chewy, so they need to be removed with a paring knife. Dried shiitake mushrooms need to be reconstituted in water before use.
