Dried Cauliflower Mushrooms

1 -6 lbs
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Dried cauliflower mushrooms (aka white wood ears, snow ear fungus, silver ear fungus & white tremella) look like spongy flowers and have a gelatinous yet firm texture when rehydrated. They don’t really have any flavor of their own, and are instead used to add texture to dishes. In fact, because they are flavorless, they are used in both sweet and savory dishes in China.

When rehydrated, dried cauliflower mushrooms double in size and turn semi-transparent.

Some practitioners of traditional Chinese medicine believe cauliflower mushrooms to have medicinal (anti-inflammatory) benefits.


Store dried cauliflower mushrooms in an air-tight container in a cool, dry place.


Before cooking cauliflower mushrooms they should be soaked, trimmed, and washed.

Preparing Cauliflower Mushrooms

Put dried cauliflower mushrooms in a deep bowl and cover them with water (3-4 times as much water as mushrooms by volume). Soak them for 30-60 minutes until their texture becomes soft & gelatinous.

Use a knife to trim off their hard bottoms then tear the mushrooms into small pieces.

Wash these small pieces thoroughly, dry them, and gently squeeze out any remaining moisture.

Because they have no flavor of their own, cauliflower mushrooms are extremely adaptable. After they’re prepped, they can be used in sweet or savory soups, stir fry dishes, drinks or even ice cream. In Chinese desserts white wood ear mushrooms are paired with ingredients like longans, rock sugar, or jujubes (Chinese dates).

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