Wood Ear Mushroom (Black Fungus)
Also called black fungus, wood ear mushroom has a crisp, springy bite that works equally well in cold salads, stir-fries, and soups, and is an important iron source for vegetarians.
Nutrition
Dried wood ear mushroom stands out among fungi for its iron content, and it’s also rich in dietary fiber and wood ear polysaccharides, with very little fat. Keep in mind that the iron figures for dried wood ear look high on paper, but the mushroom expands several times in weight once soaked, so actual intake should be calculated based on the rehydrated weight.
How to Choose
Good dried wood ear has medium-to-large pieces with a glossy blackish-brown color, a faint grayish-white bloom on the underside, and no off smell. Avoid pieces that look unnaturally jet-black and shiny (a possible sign of dyeing), as well as products with excessive fragments or mold spots.
Cooking
Soak dried wood ear in cold water for 2 to 4 hours until fully expanded and softened. Never soak it for an extended period (over 24 hours) or use hot water to speed things up, as this can encourage bacterial growth and toxin production. Once soaked and rinsed, it’s ready for cold salads, quick stir-fries, or soups, keeping its crisp texture throughout.
Storage
Sealed and stored in a cool, dry place, dried wood ear keeps well for a long time. Once soaked, however, it should be used the same day or refrigerated for no more than 24 hours — the spoilage risk rises quickly, so never eat soaked wood ear that’s been sitting overnight.
Tips
A light white bloom on the surface is a normal byproduct of the drying process and simply rinses off. But if you notice obvious stickiness, an off smell, or an unnaturally glossy color, the wood ear may be spoiled or dyed and should be discarded immediately. Before making a cold wood ear salad, blanch it for about 30 seconds — this further reduces any risk and gives an even crisper bite, a common step for summer cold dishes.
