Scientific name
Auriculri auricula-judae
Description
Wood Ear mushrooms range from small to medium in size ( 3 to 8 centimeters in diameter) and have an ear-like appearance. The mushroom is brown to dark brown and has a slimy or gelatinous feel. They might have smooth, wavy borders or numerous folds and creases with veining. The stemless, gilled fungus gets darker with age, and the spores can be any hue from yellow to white. Wood Ear mushrooms are compact, crisp, and chewy when cooked, with a subtle, musty taste. The wood ear mushroom, sometimes called kikurage, jelly ear mushroom, cloud ear, and tree ear fungus gets its name from the folds that resemble ears.
Habitat
Wood ear mushrooms are endemic to Asia’s temperate, wet woodlands. Foragers encounter wood ear mushrooms on dead and live trees, usually older ones. Farmers raise these mushrooms on sawdust logs in climate-appropriate areas such as Europe and North America.
Uses/Importance
Wood ear mushrooms should be washed and any rough areas should be removed before cooking. They may be put in soups or stir-fries for their chewy and chewy texture, and they rapidly absorb complementing flavors. It has a moderate flavor and absorbs the flavors and subtleties of the meals it is used in. It doesn’t have much taste on its own. The peculiar crunch of wood ear mushrooms is the major reason they are eaten. It’s a compact fungus that holds flavors and bits of sauce in its ear-like folds when cooked.
Traditional Chinese medicine makes extensive use of wood ear mushrooms, but scientific research into their potential health benefits is still in its infancy. Many people believe that this mushroom has immune-boosting and antimicrobial characteristics. It contains several potent antioxidants that aid in the battle against oxidative stress that has been related to inflammation. Furthermore, they are high in polyphenol antioxidants, which have been linked to a lower risk of cancer and chronic illnesses such as metabolic heart disease.
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