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Wood Ear mushrooms are small to medium in size, averaging 3-8 centimeters in diameter, and are curved and wavy with an ear-like or cup-like shape. The fruiting bodies are brown to dark brown with a slippery or gelatinous texture and can be made up of smooth, wavy edges or many folds and wrinkles with some veining. With age, the gill-less and stemless fungus darkens, and the spores range in color from yellow, cream, to white. When cooked, Wood Ear mushrooms are firm, crunchy, and toothsome with a mild, musty flavor.
Seasons/Availability
Wild Wood Ear mushrooms are available from early summer through early winter, while the cultivated versions are available year-round.
Current Facts
Wood Ear mushrooms, botanically classified as Auricularia auricula-judae, are an edible ear jelly fungus that is a member of the Auriculariaceae family. Also known as the Cloud Ear, Tree Ear, Black fungus, and Jelly Ear, Wood Ear mushrooms are found in humid, temperate forests. The mushrooms grow in groupings, predominately on elder trees, but they have also been found on dead and living trees such as ash, spindle, and beech. Wood Ear mushrooms are also cultivated around the world on bags of sawdust and are dried and exported for commercial use. Wood Ear mushrooms are utilized for their chewy texture rather than their mild taste and are a popular textural element in many Asian soup dishes.
Nutritional Value
Wood Ear mushrooms contain iron, protein, fiber, and vitamins B1 and B2
Applications
Wood ear mushrooms are best suited for cooked applications such as boiling, stir-frying, and sautéing. Before cooking, the fungus should be rinsed, and any tough patches should be removed. Used for their chewy and toothsome texture, they can be added to soups, salads, or stir-fries and readily absorb accompanying flavors. Wood ear mushrooms are commonly added to Chinese hot and sour soup and to Szechwan and Hunan cuisine to soak up the spicier flavors. Outside of China, Wood Ear mushrooms are most commonly found in dried form and can easily be reconstituted. To rehydrate, the fungus should be soaked in water for at least half an hour. Wood Ear mushrooms pair well with potatoes, fermented black beans, green onions, onions, ginger, soy sauce, red wine vinegar, sesame oil, cilantro, parsley, bay leaves, allspice, snow thistle, cucumber, bamboo shoots, green peas, tofu, pork, ham, shrimp, and crab. They should be used immediately and will only keep for a couple of days when wrapped in paper towels and stored in the refrigerator.
Ethnic/Cultural Info
In Asia, Wood Ear mushrooms are known as Yung ngo, Kikurage, Mokurage, and Aragekikurage. The Chinese call it "Hei mu-er,” and consider the Wood Ear mushroom to be both edible and medicinal as it has been used since the Tang dynasty from 618-907 BCE. In China, Wood Ear mushrooms are added to dishes to help improve breathing, circulation, sore throats, and wellbeing, and to help reduce colds and fevers.
Geography/History
Wood Ear mushrooms are native to Asia and select islands in the Pacific Ocean and have been growing since ancient times. First classified in 1753 and then reclassified multiple times through 1888, today most major Asian countries cultivate Wood Ear mushrooms and export the fungus in dried form around the world. Wood Ear mushrooms can be found fresh at local markets in Asia and in dried form in Asia, Europe, Indonesia, the South Pacific, Australia, Africa, North America, and South America.
Wood Ear mushrooms typically measure 3-8 centimeters in diameter and have a distinctive ear-like or cup-like shape. Their surfaces are brown to dark brown with a slippery, gelatinous texture. Featuring smooth, wavy edges or folds with occasional veining, these fungi create a striking appearance. They develop darker tones as they age, complementing their unique culinary profile of being firm, crunchy, and subtly musty in flavor when cooked.
Eataly NYC Downtown
101 Liberty St, New York, NY 10007
212-897-2895
Wood ear mushrooms are often found in dried form outside of China and can be rehydrated by soaking them in water for at least 30 minutes. They pair well with ingredients like green onions, ginger, soy sauce, sesame oil, tofu, pork, and shrimp. Once rehydrated, they should be used immediately and will only last a few days in the refrigerator if wrapped in paper towels. Their ability to absorb flavors makes them a versatile addition to soups, stir-fries, and salads.
Isetan Shinjuku 伊勢丹 新宿店
3 Chome-14-1 Shinjuku, Shinjuku City, Tokyo 160-0022, Japan
Wood Ear mushrooms, botanically classified as Auricularia auricula-judae, are also referred to as Cloud Ear, Tree Ear, Black Fungus, and Jelly Ear. They thrive in humid, temperate forests and are valued not for their taste but for their chewy texture, especially in Asian soups. Nutritionally, they are a source of iron, protein, fiber, and vitamins B1 and B2, offering both culinary and dietary benefits.
Wood Ear mushrooms are native to Asia and Pacific islands, cultivated since ancient times. Initially classified in 1753 and later reclassified until 1888, they are exported globally in dried form. Found fresh in Asian markets, dried versions are available across continents, including Europe, Africa, North America, and South America, showcasing their international culinary and medicinal appeal.
Taisugar Million Taipei Xinsheng II 蜜鄰超商 台北新生二店
No. 122之1號, Section 1, Xinsheng S Rd, Zhongzheng District, Taipei City, Taiwan 100
Wood Ear mushrooms: In China, Wood Ear mushrooms, known as "Hei mu-er," have been utilized since the Tang dynasty (618–907 BCE) for both culinary and medicinal purposes. These mushrooms are believed to aid breathing, circulation, and sore throats, while also promoting overall wellbeing. They are commonly added to dishes to help reduce colds and fevers, further showcasing their traditional medicinal significance in Chinese culture.
Chinatown Wet Market
335 Smith Street 050335
Wood Ear mushrooms have a unique ear-like or cup-like shape, ranging from 3 to 8 centimeters in diameter. They have a slippery, gelatinous texture and deepen in color as they age. Known for their mild, musty flavor, they remain firm and crunchy when cooked, making them a popular ingredient in various dishes for their toothsome texture. Their spores can vary in color from yellow to cream or white.
Tekka Center
665 Buffalo Rd, Singapore 210665
Wood Ear Mushrooms: These fungi thrive in cooked dishes, adding a chewy texture and absorbing flavors in soups, salads, or stir-fries. A staple in Chinese hot and sour soup, they complement spicier Szechwan and Hunan cuisines. To rehydrate dried mushrooms, soak them in water for 30 minutes. Pair them with tofu, meats, soy sauce, or vegetables. Store them wrapped in paper towels for only a couple of days in the refrigerator.
Kukje Market
2350 Junipero Serra Blvd Daly City CA 94015
(650) 992-0333
Wood Ear mushrooms: These mushrooms, part of the Auricularia auricula-judae species, are prized for their chewy texture rather than flavor. Found on elder trees and others like ash and beech, they are cultivated globally on sawdust bags and commonly used in Asian soups. They provide iron, protein, fiber, and vitamins B1 and B2, making them a nutritional addition to meals.
Asiana Market
1135 S Dobson Road Mesa AZ 85002
(480) 833-3077
Wood Ear mushrooms: Native to Asia and nearby Pacific islands, Wood Ear mushrooms have been cultivated and consumed since ancient times. They were first formally classified in 1753, undergoing multiple reclassifications until 1888. Most major Asian countries now cultivate these mushrooms, exporting them worldwide in dried form. Fresh mushrooms are commonly found in Asia, while dried ones are distributed to continents such as Europe, Africa, and the Americas.
Wood Ear mushrooms, called "Hei mu-er" in Chinese, have been valued since the Tang dynasty (618-907 BCE) for both their culinary and medicinal uses. In Chinese cuisine, they are believed to support breathing, circulation, soothe sore throats, and enhance overall wellbeing. They are also thought to help reduce symptoms of colds and fevers, making them a cherished ingredient in both traditional dishes and remedies.
is easiest, three is harder.
