Wood Ear Mushrooms: How to Cook Wood Ear Mushrooms

Wood ear mushrooms (Auricularia auricula-judae) are a type of mushroom native to Asia. Also known as jelly ear mushrooms, kikurage, and tree ear fungus, the wood ear mushroom is named for the ear-like folds on its fruiting body. When cooked properly, wood ear mushrooms have a slightly crunchy texture on the outside and a chewy feel on the inside. Wood ear mushrooms are a popular ingredient in Chinese cooking.

Wood ear mushrooms grow natively in temperate, humid forests throughout Asia. Foragers find wood ear mushrooms growing on dead and living trees—typically older trees. Farmers cultivate wood ear mushrooms on sawdust logs in places with the correct climate, including parts of Europe, Africa, and North America.

Wood ear mushrooms are low in calories and high in protein and fiber. Wood ear mushrooms are also rich in minerals like iron and magnesium and contain a high concentration of B vitamins. The natural flavor of wood ear mushrooms is earthy and mild. However, the wood ear mushroom is a versatile cooking ingredient that easily soaks up the flavors of other ingredients, making it a perfect addition to soups and stews.

Wood ear mushrooms are a versatile ingredient to include in a variety of dishes.

1. 1. Rehydrate your wood ear mushrooms. While you may be able to find fresh wood ear mushrooms at some Asian markets, typically store-bought wood ear mushrooms are packaged in a dried form. Soak your dried wood ear mushrooms in cold water for up to two hours until they reconstitute to their full size.
2. 2. Rinse the mushrooms. Rinse your wood ear mushrooms individually under cold tap water. If any stems are particularly tough or spongy, discard them.
3. 3. Blanch the mushrooms. Bring a pot of water to a boil and blanch the mushrooms for three to five minutes. Once boiled, consider adding your wood ear mushrooms to a heated pan for additional cooking if you are making a stir-fry or rice bowl.
4. 4. Add the mushrooms to your meal. Wood ear mushrooms are an excellent addition to many Asian cuisine dishes, including hot and sour soup, dumplings, and moo shu pork. The flavor of wood ear mushrooms pairs well with ingredients like soy sauce, cilantro, and sesame oil. If you’re having trouble finding wood ear mushrooms at your local grocery store, other types of mushrooms can serve as acceptable substitutes, including cloud ear mushrooms, oyster mushrooms, and shiitake mushrooms.
5. 5. Store leftover dried mushrooms. Use rehydrated wood ear mushrooms immediately. If you have dried wood ear mushrooms left over, store them in a cool, dry place. If stored properly, dried wood ear mushrooms can last for several months.

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