The Fuyu variety is one of the most frequently seen persimmons in our markets today. A rare astringent variety of the persimmon is from Israel's Sharon Valley and is named the Sharon persimmon
Oaxacan Green Dent Corn
Oaxacan Green Dent corn is in ancient heirloom variety of Zea mays that is classified as a grain corn, as opposed to a sweet corn.
Wood Ear Mushrooms
Inventory, 5 lbs : 1.75
This item was last sold on : 11/17/15
Wood Ear mushrooms are brown to dark brown and can be anywhere from two to 8 inches in size. The gill-less mushrooms are somewhat cup-shaped, with a thick, smooth, wavy cap and almost no stem. The color of the skin often takes on the color of the tree that it grows on. With age, the mushroom darkens and the skin can turn black. The texture of the Wood Ear mushroom is crisp and crunchy. Not big on flavor, the Wood Ear mushroom tends to take on the flavors of other ingredients in the dish.
Wood Ear mushrooms are available year-round.
The mushrooms commonly known as Wood Ear or Cloud Ear mushrooms are actually two identical species of jelly fungi, Auricularia Polytricha and Auricularia auricula-judae, respectively. The main difference between the two species is size. The Asian fungus is also called Tree Ear, Black Fungus, and Judas' ear. Wood Ear mushrooms received their common name from their odd shape, which is very similar to that of a human ear.
Wood Ear mushrooms are a source of iron and protein and are high in fiber, providing almost half the recommended daily fiber intake for adults. Wood Ear mushrooms are also a good source of vitamins B1 and B2.
Wood ear mushrooms are popular for their ability to add texture to soups and stir-fry and absorb other flavors. The Asian fungus is often added to Chinese hot and sour soup to add texture and to Szechwan and Hunan cuisine to soak up their spicier flavors. Rinse fresh Wood Ear mushrooms and remove any remaining piece of stem. Slice Wood Ear mushrooms and add to soups, stir fry and other dishes at the end of preparation. Outside of China, Wood Ear mushrooms are most commonly found in their dried form. Easily reconstituted, the Black fungus’ exterior color may lighten and its size will double.
In Asia, the Wood Ear mushroom is known as Yung ngo, Kikurage, Mokurage and aragekikurage. The Chinese call it "Hei mu-er,” and consider the Wood Ear mushroom to be both edible and medicinal. The Chinese add Wood Ear mushrooms to dishes to improve breathing, circulation and wellbeing.
Wood Ear mushrooms are said to have been cultivated around 600AD, meaning they were the first recorded cultivated mushroom. They are native to China, and also grow in the Pacific Islands and in humid areas around the world. Most major Asian countries cultivate Wood Ear mushrooms today. They grow in the wild on rotting and decaying wood. Wood Ear mushrooms can be found at most Asian markets.
Restaurants currently purchasing this product as an ingredient for their menu.
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Shipping Order||San Diego CA||619-295-3172|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Sorority Cuisine - Kappa Delta||San Diego CA||510-512-2213|
Recipes that include Wood Ear Mushrooms. One is easiest, three is harder.
|Tasty Kitchen||Sliced Pork & Wood Ear Mushroom Stir Fry|
|Delicious Asian Food||Japanese Tofu with Braised Wood Ear Mushrooms|
|Citron & Vanille||Coconut Crêpes Stuffed with Shrimps, Wood Ear Mushrooms and Spinach|
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