Welcome to the summary page for FabulousFusionFood's Wild Food guide to Wood Ear Fungus along with all the Wood Ear Fungus containing recipes presented on this site, with 13 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Wood Ear Fungus as a major wild food ingredient.

Jew's Ear Fungus, Auricularia auricula-judae (syn Auricularia auricula, Hirneola auricula-judae), [also known as: Judas' ear fungus, jelly ear fungus, tree ear fungus, wood ear fungus] is a member of the family Auricularaceae (literally the 'ear-shaped' fungus). Indeed, all these fungi are conspicuously ear-shaped. These fungi are native to Europe and Asia and are often used in Asian, particularly Chinese cooking, where they are known as 'wood ear' or 'tree ear'. It is one of the few fungi available all year round.

The fruit body of A auricula-judae is normally 3 to 8cm across, but can be as much as 12cm. It is distinctively shaped, typically being reminiscent of a floppy ear, though the fruit bodies can also be cup-shaped. It is normally attached to the substrate laterally and sometimes by a very short stalk. The species has a tough, gelatinous, elastic texture when fresh, but it dries hard and brittle. The outer surface is a bright reddish-tan-brown with a purplish hint, often covered in tiny, downy hairs of a grey colour. It can be smooth, as is typical of younger specimens, or undulating with folds and wrinkles. The colour becomes darker with age.[16] The inner surface is a lighter grey-brown in colour and smooth. It is sometimes wrinkled, again with folds and wrinkles, and may have "veins", making it appear even more ear-like.

These fungi typically grow on decaying elder tree branches (though in China they are commercially grown on rotting oak) and they are immediately recognizable (they also grown on sycamore, beech, ash and spindle, but far less commonly than on elder). On first glance, their shapes, colours and clammy nature do not immediately point to them as being an edible species. However, gathered young (whilst still soft and moist) they make excellent eating. The easiest way of harvesting is to cut them from the host tree with a sharp knife, discarding any stems. As the fungi age they become tough and all-but inedible; though even the old Jew's Ear fungus can be dried and ground for use as a flavouring and thickener for soups and stews. Even young versions of this fungus need long-term cooking and have to be boiled for 45 minutes or more in stock or milk before being eaten. But the flavour is almost beyond compare, hence their value in Chinese soups.

The name itself derives from the Middle ages when all mushrooms and fungi were known as 'Jews' Meat'. However the name may also be a reference to Judas, who reputedly hanged himself from an elder tree. Medieval herbalists also valued this fungus and knew of it as the 'fungus sambuci'. Like all fleshy fungus species Jew's Ears lend themselves well to preserving by drying.

Today, the fungus remains a popular ingredient in many Chinese dishes, such as hot and sour soup, and also used in Chinese medicine. It is also used in Ghana, as a blood tonic. Modern research into possible medical applications have variously concluded that A auricula-judae has antitumour, hypoglycemic, anticoagulant and cholesterol-lowering properties.

For other edible mushrooms, see the guide to edible mushrooms

References:

[1]. David Evans Notes from field observations, tastings and cookery experiments.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants