Chinese black mushrooms

Chinese black mushrooms, also known as wood ears or black fungus, are a type of edible mushroom highly valued in Asian cuisine, especially in Chinese gastronomy. These mushrooms have a crunchy texture and a mild, almost neutral flavor, which makes them ideal for absorbing the seasonings of the dishes they are incorporated into.

Native to Asia, primarily China and Korea, black mushrooms grow in humid environments on decomposing logs. They are sold dehydrated, which facilitates their preservation and transport. Before using them in cooking, they are usually soaked in warm water to rehydrate them and restore their characteristic meaty texture.

Regarding their properties, black mushrooms are low in calories and fat, and stand out for their fiber content, which aids digestion. They also provide minerals such as iron and potassium, in addition to natural antioxidants that contribute to overall well-being.

In different regions of Latin America, Chinese black mushrooms may be called by various names such as orejas de palo, orejas de árbol, or simply hongos negros, always referring to this curious and versatile ingredient that enhances soups, stir-fries, salads, and stews.