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Auricularia auricula-judae, commonly known as wood ear, jelly ear, or more historically, Jew's ear, is a species of fungus in the order Auriculariales. Basidiocarps (fruit bodies) are brown, gelatinous, and have a noticeably ear-like shape. They grow on wood, especially elder.
Auricularia heimuer. Wood-ear or tree ear (Chinese: 木耳; pinyin: mù'ěr, Korean: 목이 버섯), also translated wood jellyfish or tree jellyfish (Japanese: キクラゲ, Hepburn: ki-kurage), can refer to a few similar-looking edible fungi used primarily in Chinese cuisine; these are commonly sold in Asian markets shredded and dried.
The species is one of several gelatinous fungi known as wood ear, wood fungus, ear fungus, or tree ear fungus, which alludes to their rubbery, ear-shaped fruitbodies. [5] In Hawaii, it is known as pepeiao which means "ear" [6] In Chinese cooking, it is often referred to as "black treasure". [7] In New Zealand, it is known as hakeke by Māori ...
The genus was first introduced in 1780 by French mycologist Pierre Bulliard for a range of different fungi producing fruit bodies with an ear-like shape. In 1822 Christian Hendrik Persoon restricted the genus to two gelatinous species, Auricularia mesenterica (which became the type species) and A. sambuci (a synonym of Auricularia auricula-judae). [2]
Fruitbodies are gelatinous, ear-shaped, and laterally attached to wood. They are up to 12 centimetres (4 + 3 ⁄ 4 inches) across and 1.5 mm (1 ⁄ 16 in) thick. The upper surface is finely tomentose, coloured fawn to reddish brown when fresh, and coloured grey-brown when dry. The colour of cultivated specimens is often darker.
Actually, many are somewhat rubbery and gelatinous. When dried, jelly fungi become hard and shriveled; when exposed to water, they return to their original form. Many species of jelly fungi can be eaten raw; poisonous jelly fungi are rare [needs source] and may not even exist. However, many species have an unpalatable texture or taste.