Unearthing the potential of overlooked wood ear mushrooms

You can find the famous wood ear mushrooms in the forests, but they don't attract much interest. Although they are used in many dishes in Asia, we often opt for dried ones. Maybe it's time to change that and give these mushrooms a try.

These mushrooms got their name from the unusual appearance of their fruiting bodies, which resemble an ear, combined with their cartilaginous texture. The wood ear mushrooms include two closely related species: Auricularia auricula-judae and Auricularia polytricha. They grow on tree trunks, and their appearance is reminiscent of shelf mushrooms, which is why not everyone dares to try them.

These mushrooms are mainly found on deciduous trees and appear from autumn until late winter. Many people skip them, assuming they are inedible, but this is a misconception. They are perfect for preparing winter dishes and Asian cuisine meals.

The Auricularia auricula-judae is commonly found in the forests, where it can be spotted all year round. However, it's worth paying attention to weather conditions when going mushroom hunting. The Auricularia auricula-judae doesn't favour low humidity. In such conditions, its fruiting bodies shrink, making them almost invisible. After rain, they develop again.

How do we recognize them? They are usually brown or dark brown, and their cap, covered with a delicate fuzz, is pleasant. Older specimens often change colour underneath to white. Wood ear mushrooms are also known as "Judas's Ear."

Wood ear mushrooms are a tasty addition to dishes and a source of many health-benefiting nutrients. They support immunity thanks to their anti-inflammatory and antibacterial properties. They contain B vitamins and minerals such as iron, selenium, calcium, copper, magnesium, and zinc.

Mushrooms can be prepared in many ways. They are perfect for pickling in different marinades, especially spicy ones, in the style of Asian cuisine. They can also be fried, stewed, or used as a base for sauces or salads. They complement dishes like pasta or casseroles, replacing button mushrooms.