Dried black mushroom

Dried black fungus, also known as tree ear, wood ear, or simply black fungus in different regions of Latin America, is a type of edible mushroom highly valued in Asian cuisine and increasingly popular in international recipes. It is a dehydrated mushroom with a dark, almost black color, and a gelatinous and crunchy texture once rehydrated.

Origin: Black fungus originally comes from Asia, particularly China, where it has been used in cooking and traditional medicine for centuries. It typically grows in humid environments on decaying tree trunks.

Properties: It is low in calories and fat but high in dietary fiber, which aids digestion and provides a feeling of fullness. Additionally, it is a good source of minerals such as iron and calcium, and contains antioxidants that contribute to cardiovascular health and strengthening the immune system. Its unique texture and ability to absorb flavors make it ideal for soups, stir-fries, and stews.

In cooking, it is recommended to soak dried black fungus in warm water for about 20-30 minutes until it rehydrates and increases in size, removing any residue before use.