Organic mushroom wood ear

Organic dried wood ear

Wood ear (Auricularia auricula-judae) is an edible spice that has been used in traditional Chinese medicine and Asian cuisine for centuries. It grows naturally in Asia, Europe and North America and is most commonly found on dead or decayed wood, especially older trees. The name “ear fungus” derives from its ear-like shape and gelatinous-ciliary texture. Historically, this mushroom was valued not only for its culinary but also for its medicinal properties. In traditional Chinese medicine, it is considered to be useful for improving circulation, strengthening the respiratory system and joints, and maintaining general health.

Due to its high fibre content, a bare ear can have a positive effect on digestion and gut health. This mushroom also has natural blood-thinning properties, so people taking blood-thinning medications are advised to use it in moderation. Large amounts may cause indigestion in some people.

Consumption:
Wood ear are most commonly used in soups, stews and salads after soaking in water. Although there are no strict dosage guidelines, moderate consumption as part of a balanced diet is considered safe.

Preparation:
Grab just a handful of dried mushrooms, but be careful – soaking will increase their size by 2-3 times. When soaked in warm water for 20-30 minutes, the mushrooms swell and turn dark brown with a slippery texture. After soaking and cleaning (cut off the solid parts), they are ready for use in any recipe. When preparing a salad, blanch the mushrooms in boiling water for 3-5 minutes, drain and rinse under cold running water until the mushrooms are cool enough to handle.

A strange-looking ingredient, but incredibly tasty!
Colour – brown
Taste – distinctive, with no foreign flavours
Smell – distinctive, without any foreign smell

Mushroom salad – full of flavour and health benefits –

It will take:
10-15 dried naked ears of corn (Auricularia auricula-judae)
2 tablespoons goji berry
1 tbsp sesame oil
1 tbsp soy sauce or rice vinegar (optional)
Sesame seeds for decoration (optional)

Preparation:
– Soak the mushrooms: place the dried, bare pumpkin seeds in a bowl and soak in warm water for 20-30 minutes until they soften and swell. In addition, blanch the soaked mushrooms in boiling water for 3-5 minutes, drain and rinse under cold running water until cool.
– Allow to drain slightly. Cut into smaller pieces if necessary.
– Soak the goji berries: soak the goji berries in warm water for a few minutes to swell them.
– To make the sauce: in a small bowl, mix the sesame oil and soy sauce (or rice vinegar if you prefer a more acidic flavour).
– Mix the salad: add the soaked mushrooms and goji berries to the bowl.
– Pour the sauce over the ingredients and mix gently.
– Sprinkle with sesame seeds and serve immediately.

Cheers!

NB! The information provided here should not be interpreted as a recommendation for treatment or other types of health problems. We recommend that you make decisions about your personal health after assessing different sources of information.