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Wood ear mushrooms (aka jelly ear fungus, tree ear, black tree fungus, cloud ear) are so named because their unusual folds and gelatinous cartilage-like appearance resemble the folds of the human ear. They are most often used in Chinese cooking, but are also enjoyed in Japan and Thailand.
Like several other ingredients found in Chinese cuisine (shark’s fin, stingray fin, sea cucumber & geoduck clams) they don’t have much flavor themselves, but are prized for their texture and their ability to absorb other flavors. In the case of wood ears, this texture is crisp and crunchy (almost rubbery).
Wood ears are most commonly found dried, and require soaking for reconstitution, but these cultivated fresh wood ears are ready to cook as soon as you receive them.
Applications: Wood ears are most often used in stir fries and soups, usually chopped into small bite-sized pieces to distribute their texture throughout the dish. They are a common ingredient in hot & sour soup.
How to Store and Share: Store fresh wood ear fungus in a paper bag in your refrigerator. The mushrooms will stay fresh for up to two weeks.
Origin: USA
Specifications: These cultivated wood ear mushrooms are sold fresh.
Shipping Method: Fedex Overnight
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