Funghi
Wood Ear
Wood ear (Auricularia spp.) is a gelatinous ear-shaped fungus used fresh or, more often, dried and rehydrated in Chinese and broader East Asian cookery. Texture is crisp-jelly rather than meaty; flavour is mild and carries sauces and seasonings. Cloud ear and related black fungus types are treated as varieties of the same culinary group. Soak dried pieces until pliable, trim tough attachment points, and slice for soups, stir-fries, and cold appetisers.
Also known as: Mu er / Hei mu er, Kikurage, Mogi beoseot, Jelly Ear
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History
Chinese cuisine and medicine recorded wood ear fungi as food and tonic ingredients.
Cultivation and drying methods spread wood ear as a storable pantry fungus.
Dried black fungus became a global Chinese grocery staple for soups and stir-fries.
Industrial bag cultivation expanded wood ear and cloud ear supply worldwide.