Dried wood ear mushrooms (mu-err)
Thin dark plates of a wood fungus that swell into springy translucent 'petals' after soaking, with a neutral taste and a crunchy-jelly texture, in wok stir-fries and soups.
Dried wood ear mushrooms (mu-err, Auricularia) are thin dark brown or black plates of a wood fungus that, after soaking in warm water, swell into springy translucent 'petals' with an almost neutral taste and a characteristic crunchy-jelly, slightly rubbery texture. They are cut into wok stir-fries, hot and sour and noodle soups, Korean-style salads, fillings for dumplings and spring rolls.
Recipes with this ingredient
Marinated wood ear mushrooms are a delicacy of Chinese cuisine that harmoniously combines texture and rich flavor. Wood ear mushrooms, or mu'er, have a firm consistency and subtle woody aroma, gaining piquancy and depth after marination. Their gentle acidity from apple and wine vinegar is beautifully complemented by the spiciness of pickled chili and garlic. Sesame adds a nutty note, while sweet pepper and red onion provide a light freshness. This salad is perfect as a cold appetizer to whet the appetite before main dishes. In China, such marinated mushrooms are often served with rice or noodles, creating a balance of flavors.
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Recipe from Alexander Chelmakin, chef of the Nome restaurant.
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