Dried wood ear mushrooms

Dried wood ear mushrooms, also known as tree ear or simply ear, are a type of edible mushroom highly valued in Asian and Latin American cuisine. Their scientific name is Auricularia auricula-judae, and they are characterized by their ear-like shape, as well as their gelatinous and slightly crunchy texture once rehydrated.

These mushrooms grow primarily on decaying wood, hence their common name, and are native to temperate and subtropical regions of Asia, although they are also found in Latin America, especially in countries such as Mexico, Peru, Colombia, and Argentina.

Properties: Dried wood ear mushrooms are low in calories and rich in dietary fiber, which aids digestion. In addition, they contain antioxidants, B-complex vitamins, and minerals such as iron and potassium. They are valued for their potential benefits for the immune system and blood circulation.

In cooking, they must be soaked in warm water to rehydrate them before use, thus restoring their characteristic volume and texture. They are ideal for soups, stews, stir-fries, and salads, providing a mild flavor and a unique texture that enriches any dish.

Synonyms in Spanish (Latin America): tree ear mushroom, ear, Judas' ear, wooden ear.