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Wood Ear mushrooms are a species of edible Auricularia Auricula fungus found worldwide. Also known as 'Jelly Ear' or 'Mu Er', these are popular for adding texture to soups and stir-fries and absorbing flavours.
Our Mu Er is from the north-east of China. This variety is thin and tender, and often fried with eggs. We recommend washing them in water, instead of soaking when using.
Wood Ear is usually black with no caps or stems, unlike most mushrooms. Also among their many names are cloud ear, tree ear or black fungus. Their crunchy texture and dark, velvety colour add an unusual element to even the most basic dish.
Mu Er sits alongside Dried Shiitake Mushrooms (Xiang Gu) and Dried Nameko Mushroom (Hua Zi Gu) in our mushroom range, and is classically cooked with Dried Chinese Day Lily Buds (Huang Hua Cai).
Distinctive Texture: Wood Ear is valued above all for its crunch, which holds up through cooking in a way few other ingredients manage.
Absorbs Flavour: Its mild character means it takes on the flavours of whatever it is cooked with.
Naturally Nutrient Rich: These mushrooms naturally contain vitamins B2, C and D, along with iron, selenium, zinc, copper, fibre and calcium.
Plant Based: A useful way to add body and bite to vegetarian and vegan cooking.
Versatile: Suits soups, stir-fries, and braises alike, and pairs particularly well with eggs.
Wood Ear can be used in a number of culinary dishes, such as our Chicken with Wood Ear Mushrooms and Dried Lily Flowers recipe.
We recommend around 5g per portion, which expands considerably once rehydrated.
Rinse in water rather than soaking, as recommended above, then trim away any tough base and slice into strips. Add to stir-fries near the end so they keep their crunch, or to soups and braises for longer cooking. They should always be cooked rather than eaten raw.
Store in an airtight container in a cool, dry place, away from direct sunlight.
At Vita Herbal Nutrition, we pride ourselves on offering only the finest quality herbs, thoughtfully chosen to support your goals and enrich your culinary creations.
We guarantee a 100% non-sulphur treated herb range. While sulphur is often used by others to enhance appearance and extend shelf life, it can alter the herb’s natural properties and may cause allergic reactions for some individuals.
That’s why we exclusively source genuine DaoDi-grown Chinese herbs from pristine environments, ensuring purity, potency, and sustainability. Our long-standing relationships with growers enable us to select herbs from their perfect growing regions, harvested at the ideal time for optimum effectiveness.
With advanced processing methods, we maintain the integrity of each herb, providing you with top-quality supplements without compromise.
How are Wood Ear mushrooms traditionally used?They are often added to soups, stir-fries, and herbal broths for texture and flavour.
What do Wood Ear mushrooms taste like?Very mild on their own. They are used for their crunch and for the way they absorb the flavours around them.
Can they help with digestion?Their fibre content makes them a common choice in traditional diets that may help with digestive support.
How should I prepare them?Rinse them in water instead of soaking before cooking, as they absorb flavours well. Always cook them rather than eating them raw.
How much should I use?Around 5g per portion. They expand a great deal once rehydrated, so a small amount goes further than it looks.
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