Wood Ear mushrooms are a species of edible Auricularia Auricula fungus found worldwide. Known as 'Jelly Ear' or 'Mu Er', these are popular for adding texture to soups and stir-fry and absorbing flavours.
The Asian fungus is often added to Chinese hot and sour soup to add texture and to Szechwan cuisine to soak up their spicier flavours.
Wood Ear is usually black with no caps or stems - unlike most mushrooms. They are sometimes known as cloud ear, tree ear or black fungus and most commonly sold dried. Their crunchy texture and dark, velvety colour add an unusual element to even the most basic dish.
Benefits may include:
- Rich in fibre, iron, Vitamin B2, C and D to support the immune system
- High levels of iron, selenium, zinc and copper
- Rich in fibre and large amounts of calcium
- Assisting with anti-cancer properties
- Help lower cholesterol
- Help with blood clotting
Tips and Tricks
You can add Wood Ear to many different recipes to replace common white and brown mushrooms, to add a different texture, or simply include them in dishes alongside Shiitake or Nameko mushrooms.