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How to Cook Wood Ear Mushrooms: Salads, Soups and Other Delicious Recipes

Wood Ear Mushroom Recipes

If you’re looking to elevate your culinary skills and explore unique flavors, wood ear mushroom recipes should be at the top of your cooking wishlist. These fungi, scientifically known as Auricularia auricula-judae, are prized for their delightful crunch, earthy taste, and health benefits. Whether you’re a seasoned chef or a novice cook, wood ear mushrooms can add a gourmet touch to your meals. In this article, we’ll explore the top 5 wood ear mushroom recipes, including wood ear mushroom salad, to help you master the art of cooking Chinese recipes with these fantastic fungi.

1. Wood Ear Mushroom Salad

wood ear mushroom salad

Ingredients:

  • 1 cup dried wood ear mushrooms
  • 2 cups boiling water
  • 2 cups mixed greens (e.g., spinach, arugula, and kale)
  • 1/4 red onion, thinly sliced
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup cucumber, sliced
  • 1/4 cup roasted peanuts
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish

Instructions:

Start by rehydrating the wood ear mushrooms. Place them in a bowl and cover with boiling water. Let them soak for 15-20 minutes until they become tender. Drain and slice into thin strips.

In a large bowl, combine the mixed greens, sliced wood ear mushrooms, red onion, cherry tomatoes, cucumber, and roasted peanuts.

In a separate small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, salt, and pepper. This will be your dressing.

Drizzle the dressing over the salad and toss to combine. Make sure everything is well coated.

Garnish the salad with fresh cilantro leaves for added freshness and flavor.

Serve immediately and enjoy your wood ear mushroom salad!

This wood ear mushroom salad is not only visually appealing but also bursts with contrasting textures and flavors, making it an excellent appetizer or light meal.

2. Wood Ear Mushroom Stir-Fry

wood ear mushroom stir-fry

Ingredients:

  • 1 cup dried wood ear mushrooms
  • 2 cups boiling water
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 1 cup broccoli florets
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • Cooked rice or noodles for serving

Instructions:

Rehydrate the wood ear mushrooms by placing them in a bowl and covering them with boiling water. Let them soak for 15-20 minutes until they become tender. Drain and slice into thin strips.

In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and sugar. Set this sauce aside.

Heat the vegetable oil in a large skillet or wok over high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.

Add the sliced wood ear mushrooms, red bell pepper, green bell pepper, snap peas, and broccoli to the skillet. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.

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Pour the sauce over the stir-fry and stir to coat the vegetables and mushrooms evenly. Continue to cook for an additional 2-3 minutes until the sauce thickens.

Serve your wood ear mushroom stir-fry over cooked rice or noodles.

This savory and satisfying stir-fry is a great way to enjoy the unique texture and umami flavor of wood ear mushrooms while incorporating a variety of colorful vegetables.

3. Wood Ear Mushroom Soup

wood ear mushroom soup

Ingredients:

  • 1 cup dried wood ear mushrooms
  • 2 cups boiling water
  • 4 cups vegetable or chicken broth
  • 1 cup sliced shiitake mushrooms
  • 1 cup sliced bok choy
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Green onions for garnish

Instructions:

Begin by rehydrating the wood ear mushrooms. Place them in a bowl and cover with boiling water. Let them soak for 15-20 minutes until they become tender. Drain and slice into thin strips.

In a large pot, heat the sesame oil over medium heat. Add minced garlic and ginger, and sauté for 1-2 minutes until fragrant.

Add the shiitake mushrooms and sliced wood ear mushrooms to the pot. Sauté for another 3-4 minutes until the mushrooms start to soften.

Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 10 minutes.

Stir in the soy sauce and season with salt and pepper to taste.

Add the sliced bok choy to the pot and simmer for an additional 2-3 minutes until it wilts.

Serve the wood ear mushroom soup hot, garnished with chopped green onions.

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This hearty and comforting wood ear mushroom soup is perfect for warming up on a chilly day and is packed with savory flavors.

4. Wood Ear Mushroom and Tofu Stir-Fry

tofu stir-fry with mushrooms

Ingredients:

  • 1 cup dried wood ear mushrooms
  • 2 cups boiling water
  • 1 block of firm tofu, cubed
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/2 cup sliced carrots
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • Cooked rice for serving
  • Sesame seeds for garnish

Instructions:

Rehydrate the wood ear mushrooms by placing them in a bowl and covering them with boiling water. Let them soak for 15-20 minutes until they become tender. Drain and slice into thin strips.

In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, minced garlic, and grated ginger. Set this sauce aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and stir-fry until it becomes golden brown on all sides. Remove the tofu from the skillet and set it aside.

In the same skillet, add a bit more oil if needed and sauté the sliced red and yellow bell peppers and carrots for 3-4 minutes until they start to soften.

Add the sliced wood ear mushrooms and tofu back to the skillet. Pour the sauce over the ingredients and stir-fry for an additional 2-3 minutes until everything is coated and heated through.

Serve the wood ear mushroom and tofu stir-fry over cooked rice and garnish with sesame seeds.

This delightful stir-fry combines the richness of tofu with the crispiness of wood ear mushrooms and the sweetness of bell peppers, creating a balanced and flavorful dish.

5. Wood Ear Mushroom and Chicken Congee

Chicken Congee with mushrooms

Ingredients:

  • 1 cup dried wood ear mushrooms
  • 2 cups boiling water
  • 1 cup jasmine rice
  • 6 cups chicken broth
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • Salt and white pepper to taste
  • Chopped green onions for garnish

Instructions:

Start by rehydrating the wood ear mushrooms. Place them in a bowl and cover with boiling water. Let them soak for 15-20 minutes until they become tender. Drain and slice into thin strips.

In a large pot, heat the vegetable oil over medium heat. Add minced garlic and ginger, and sauté for 1-2 minutes until fragrant.

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Add the rice to the pot and stir-fry for another 2-3 minutes until it’s lightly toasted.

Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the rice is soft and the congee thickens.

While the congee is simmering, season the chicken breasts with salt and white pepper. Heat a separate skillet over medium-high heat and cook the chicken breasts for about 5-7 minutes on each side, or until cooked through. Let them rest for a few minutes, then slice them into thin strips.

Stir the sliced wood ear mushrooms into the congee and cook for an additional 5 minutes.

Serve the wood ear mushroom and chicken congee hot, garnished with chopped green onions.

This comforting and nourishing congee combines the soothing qualities of a traditional rice porridge with the earthy flavors and satisfying texture of wood ear mushrooms and chicken.

Final Thoughts on Cooking Wood Ear Mushrooms

Wood ear mushrooms are a versatile and delightful ingredient that can elevate your cooking to new heights. Whether you prefer a light and refreshing wood ear mushroom salad or a hearty and comforting chicken congee, these top 5 wood ear mushroom recipes are sure to satisfy your taste buds and provide a healthy dose of nutrients. Experiment with these recipes, and don’t be afraid to get creative in the kitchen. Happy cooking!

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FDA DISCLAIMER

Curative Mushrooms has to post the standard FDA Disclaimer…The statements made regarding medicinal mushrooms have not been evaluated by the Food and Drug Administration. The efficacy of these products has not been confirmed by FDA-approved research. Curative Mushrooms is not making claims intended to diagnose, treat, cure or prevent any disease. All information presented here is not meant as a substitute for or alternative to information from healthcare practitioners. Please consult your healthcare professional about potential interactions or other possible complications before consuming the medicinal mushrooms. The Federal Food, Drug and Cosmetic Act requires this notice.

MEDICAL DISCLAIMER

This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Curative Mushrooms nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.

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Inessa V, a mycophile and writer, unveils the captivating world of mushrooms through her evocative prose. Beyond her words, Inessa actively promotes responsible mushroom foraging and conservation. Her writing not only educates but also inspires others to cherish and safeguard fungal ecosystems. Mush Love 🍄

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