DRIED CLOUD EAR MUSHROOMS

Cloud Ears (Auricularia Polytricha), also known as Black Fungus, Tree Ears, and Jelly Mushroom resemble black crinkled paper. Cloud Ears are ruffle-edged, thin, black mushrooms that have been featured in Chinese cooking since the sixth century A.D. They are similar in appearance to the larger Wood Ears, however Wood Ears are black with a brownish - tan inner color, whereas Cloud Ear mushrooms are black with a slightly lighter shade of black as their inner color. Also, Cloud Ears have a more delicate, mild flavor than Wood Ear. Dried, they can be grey on one side and black on the other or black on both sides. Reconstituted to a puffy like, smooth texture, Cloud Ears have a firm yet soft texture that makes them great in dishes where a textural contrast is desired. Like tofu, Cloud Ear has little flavor of its own, but soaks up the flavors that it is cooked with, thus are wonderful in stir-fry dishes. Remember to add them to a dish near the end of stir-frying, so that they do not lose their crunchy texture.

The mild, delicate flavor is enhanced when cooked and is delicious in soups and sauces, or as an ingredient in stuffing. In fact you know it already if you've ever enjoyed Chinese hot and sour soup. It is a blood thinner as effective as some heart medicines and easy on the stomach. Cloud ears are sold mainly in dried form, in plastic bags. If stored in an airtight container, they should keep for up to a year.

Before using, soak the dried cloud ear mushrooms in warm water for at least fifteen minutes. They will puff up to several times their normal size. Then, rinse several times and trim the stem where it was attached to the wood of the tree (Cloud Ears grow on trees such as the Mango and Kapok); store them in the refrigerator for up to two weeks. When it's time to use them, cut the soaked Cloud Ears into small pieces. Cook them until soft and pair with pasta, vegetables, meat dishes, even oatmeal.

 

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