Auricularia polytricha, or black fungus, is a jelly fungus that grows on trees. It is also known as cloud ear, wood ear, or tree ear, the last two being particularly appropriate because it grows on wood trunks and makes trees look like they have ears.
It is tasteless, which makes it adaptable to just about any seasoning. All you do is add boiling water to cover, and let stand for 20-30 minutes until soft and pliable. Cut off the woody parts, slice into pieces, and you’re good to go.
It’s a great addition to Chinese stir fries, and is a must in Hot and Sour Soup. Some other recipes you can try:
Chinese Chicken Stew
Fried Egg with Black Fungus
Pork with Cloud Ear Mushrooms
Stir-Fried Long Beans with Silk Squash and Cloud Ears
Marinated Wood Ear Mushrooms
Moo Shu Pork with Cloud Ears and Golden Needle Vegetables
Spring Salad with Wood Ear
And if you’re interested in scientific/medical information, you might enjoy these links:
Pictures and other information from Tom Volk the Fungi Guy
Medical studies on auricularia polytricha:
Auricularia polytricha polysaccharides induce cell cycle arrest and apoptosis in human lung cancer A549 cells
Isolation and characterization of an immunomodulatory protein (APP) from the Jew’s Ear mushroom Auricularia polytricha
Structure characterization and antitumor activity of an α β-glucan polysaccharide from Auricularia polytricha
Isolation of an anti-tumor polysaccharide from Auricularia polytricha (jew’s ear) and its effects on macrophage activation
Antioxidant activity comparation of polysaccharides from nine traditional edible fungi in China
Isolation of a polysaccharide with anticancer activity from Auricularia polytricha using high-speed countercurrent chromatography with an aqueous two-phase system
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