The black wood ear mushroom is often featured in Asian cooking and widely enjoyed for its crisp texture and mild flavor. However, they are still sometimes confused with the white wood ear mushroom and the elephant ear mushroom, as well as cloud ear fungus (kikurage mushroom), another type of edible tree mushroom that is distantly related to the wood ear. They do have an ear-like shape, which is how they originally earned their distinct nickname.
Unlike other mushrooms, wood ear mushrooms don’t have a stem or cap. These mushrooms stand out from other mushroom varieties because of their crunchy texture, dark color and interesting appearance. Wood ear mushrooms are a tasty and unique type of edible fungi that go by a number of different names, including Chinese wood ear mushroom, black mushrooms, jelly ear mushrooms or their scientific name, Auricularia auricula-judae. So what are wood ears in Chinese cooking? And how can these medicinal mushrooms impact your health? Here’s what you need to know. Not only does it bring a crisp, snappy texture to meals, but it’s also jam-packed with an assortment of important nutrients and antioxidants.
The wood ear mushroom, in particular, is an ingredient that has become increasingly popular in stir-fries and soups.
In fact, certain varieties have been linked to many impressive health benefits, ranging from lower cholesterol levels to decreased cancer growth and more. Although once used solely in traditional forms of medicine, more and more research has started to reinforce the incredible benefits of mushrooms.
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