Wood ear mushrooms, Auricularia Polytricha, have numerous aliases include tree ear, black fungus, Judas' ear, jelly fungus, yung ngo, mu-er, ear fungus, kikurage, mokurage and aragekikurage. They received their given name because they look like ears growing out of trees.

Dried wood ear mushrooms have the appearance of black trumpet mushrooms, the often large mushroom appearing thin and frail, curled tightly into itself exposing its snowy underside against its black cap. When reconstituted, its colors blend together, turning it into a large wavy silvery black mushroom paddle nearly seven times the size of its dried form. The wood ear resembles the crunchy and gelatinous consistency of jelly fish or squid. It has a delicate forest aroma and it is virtually absent of flavor, utilized solely for its textural properties.

Nutritional Value

Wood ears are being studied for effects on blood, as they contain a compound that inhibits clotting. This mushroom may be beneficial in preventing heart attacks and strokes. In China, this mushroom is believed to enhance health and treat ailments when eaten regularly or brewed in a tea.

Serving Ideas

Wood ear mushrooms have not seen much exposure outside of Asian cuisine as they are texturally unique and do not inhibit the typical flavor profiles that many mushrooms share. They have been commonly reserved for soups and stir fries to add a textural and visual component to the dish.

Geography/History

Wood ear mushrooms are most often found in Asian markets. Because of an increase in population of Asian communities, wood ear mushrooms can be found both fresh and dried throughout the United States.

Seasons/Availability

Dried wood ear mushrooms are typically available year round.