DRIED WOOD EAR MUSHROOMS

Wood Ear Mushrooms (Auricularia Polytricha), also known as Tree Ear, Dry Black Fungus, Silver Ear, Mook Yee, and Cloud Ear (a similar, but different species) are cultivated all over the world but grown for the commercial dry market almost exclusively in China where markets carry fresh or dried pieces of this tree mushroom. Though once available only dried, they are now marketed in fresh form also, from several purveyors in the northwestern United States. Wood Ear look like ears growing out of trees, hence the name - with flattened plate-like caps spanning 1-8 inches across, conforming to a wave of convoluted curls and crevices - resembing the ear it's named for. It is often confused with the Cloud Ear mushroom; Cloud Ears are similar in appearance to Wood Ear except Wood Ear are black with a brownish - tan inner color. It assumes a striking silver/black contrast when dried. Soak or simmer the dried chips until they soften, and then rinse them carefully to remove any dirt. When reconstituted, the brownish tan inner color blends with the silvery black exterior to create a single colored brownish black mushroom.

The Wood Ear have a firm, thick skin and an interesting jelly-like, springy yet soft texture when fresh that becomes slightly crunchy when cooked. This mushroom is highly regarded and much used in Asian cooking. It is often called for as an ingredient in pork recipes, though they can be used with most meats. Adding Wood Ear to miso, eggflower or any other Oriental soup gives the dish an authentic flavor and interesting texture. A wonderful cream pasta sauce can be made with onions, garlic, basil and sliced Wood Ears or they're great in stir-fry and stuffing giving both visual appeal and a crunchy texture. They're not strong in flavor compared to some other popular exotics - yet, boasting a very delicate forest aroma and a mild, earthy essence. Widely respected in the Orient for its taste, Wood Ear mushrooms are also believed to have medicinal benefits - thought by many to prevent heart disease and contain anticoagulant-type substances, acting like blood thinners that may prevent blood clots with an effect likened to that of aspirin.

 

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