WOOD EAR MUSHROOM COOKING RECIPES

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WOOD EAR MUSHROOMS: NUTRITION & RECIPES | ORGANIC FACTS



Wood Ear Mushrooms: Nutrition & Recipes | Organic Facts image

This popular salad is there in many Chinese and Korean menus. You can make it quite easily at home. 

Provided by Raksha Hegde

Categories     Salad

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 6 servings

Number Of Ingredients 8

4 cups wood ear mushrooms (rehydrated)
3 garlic cloves (finely chopped)
1 red chili pepper (chopped)
1 tbsp soy sauce (light)
1 tbsp Chinese black vinegar
1 tsp sesame oil
1 tbsp cilantro (chopped)
1 tsp sesame seeds

Steps:

  • First, you will need to rehydrate the dried mushrooms. 1 cup of dried mushrooms will approx yield 4 cups of rehydrated wood ear mushrooms. 
  • In a medium-sized pot, cook the mushrooms in boiling water for 3-4 minutes. Turn the heat off and let it steep for 15-20 minutes or until soft. 
  • Drain and rinse well in cold water. Let it dry completely. You can also use a salad spinner to remove the excess water. Trim off the hard stems, if any. You can keep it as it is or cut into smaller pieces if you prefer. 
  • In a large salad bowl, add the garlic, chili peppers, soy sauce, Chinese black vinegar, and sesame oil.  Blend well. Now, add the cooked wood ear mushrooms and toss to coat it all over. 
  • Refrigerate it for an hour so that the mushrooms are marinated. Toss it once or twice during this time to make sure the sauce does not settle at the bottom. 
  • Garnish with chopped cilantro and sesame seeds. Serve cold as an appetizer or a side dish.  

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On the other hand, cloud ear fungus is stiffer than wood ear mushrooms. When it comes to cooking, cloud ears preparation is identical to that of wood ear mushroom preparation.Cloud ear mushrooms may be consumed raw or cooked in stir-fried dishes, such as fried vegetables, fried chicken.. To have the best quality, you should soak cloud ear fungus in water overnight to soften them up and give ...
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Sep 10, 2021 · Like many mushrooms, the Wood Ear has long been used in Chinese medicine, as well as in popular Chinese recipes such as hot and sour soup. In Africa, it was used as a blood tonic. In the West, Auricularia auricula-judae has been used in the past in folk medicine, believed to help sore throats, sore eyes and jaundice in the 19th century.
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