Fresh Wood Ear Mushrooms
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 shape 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.
Store woodear mushrooms in your refrigerator wrapped in a paper bag.
Up to two weeks.
RECIPES & TIPS
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.