Woodear mushrooms (Auricularia Polytricha) are cultivated all over the world but grown for the commercial dry market almost exclusively in China.
Woodear mushrooms are believed by many to be good for the heart. The woodear has a firm skin with a slightly crunchy texture and an earthy flavor.
Curious in texture, intriguing in flavor, and with a contemporary appearance this mushroom is perfect for the hip home cook.
Basic Preparation: To reconstitute, place desired amount into a bowl and cover with boiling water. Let soak for 12-15 minutes, stirring occasionally. One ounce dry reconstitutes to 3-4 ounces
Many chefs have begun to treat shredded Wood Ear like a pasta as instead of a mushroom. Add them to cold soba dishes, or tangle together with fettuccini and slather in an alfredo sauce for an East-meets-West dish.