Dried Wood Ear Mushroom (Mu Er) | 100g

Wood Ear mushrooms (Auricularia auricula-judae) are unlike most of the mushrooms you’ll see in a supermarket. They don’t have neat caps or tidy stems — instead, they grow in ear-like folds along tree trunks, dark and velvety in colour. You might also hear them called Mu Er, Jelly Ear, Black Fungus, or even Cloud Ear. Whatever the name, they’re known for one thing above all else: texture.

When cooked, Wood Ear mushrooms have a springy crunch that soaks up sauces, spices, and broths beautifully. They don’t dominate with flavour — instead, they add depth and bite to dishes. That’s why they’ve been a staple in Chinese kitchens for centuries, often turning up in soups, hotpots, or quick stir-fries.

The variety we’ve chosen comes from north-eastern China. It’s thin and tender and often stir-fried with eggs, but it’s versatile enough to work in almost any recipe. Our tip? Give them a quick rinse rather than a long soak — they’ll keep that lovely texture and absorb seasoning better.

Why People Choose Wood Ear Mushrooms

Part of traditional cooking
Wood Ear has a long history in East Asian food culture, where it’s often linked with nourishment and balance. It’s less about bold taste and more about how it rounds out a meal with crunch and body.

A natural source of nutrients
Dried functional mushrooms are naturally low in fat and calories but carry fibre, B vitamins, iron, and trace minerals like selenium and copper. They’ve often been included in everyday meals as a simple way to add substance and variety.

Good for the gut
Because of their fibre content, Wood Ear mushrooms are a common choice in diets that emphasise digestion and balance. In traditional soups and stews, they’re seen as gentle on the stomach and filling without being heavy.

Light but satisfying
Wood Ear mushrooms bulk out a dish without weighing it down. They bring texture, chew, and a subtle depth of flavour, making them perfect for anyone exploring lighter, plant-based cooking.

Why Choose Wood Ear from Mycology?

At Mycology, we believe mushrooms should be left as nature intended. Our Wood Ear is grown and harvested in regions where it has been cultivated for generations. We don’t use sulphur treatments, which are sometimes added to brighten appearance or extend shelf life. Instead, the mushrooms are dried and packed in a way that preserves their natural look, texture, and taste.

We’ve built close relationships with growers, allowing us to source mushrooms at the right stage of growth and process them carefully for quality. The result is a clean, authentic product — ready to be rinsed, cooked, and enjoyed in your favourite dishes.

How to Cook with Dried Wood Ear

1. Rinse under cold water to remove any natural residue.

2. Slice or leave whole, depending on your dish.

3. Add to soups, stews, or stir-fries — they’ll soak up sauces and seasonings beautifully.

Because Wood Ear is subtle in flavour, it’s best paired with garlic, soy, chilli, or ginger. It takes on those flavours and carries them with every bite.

Pack size: 100g bag

FAQs

How are Wood Ear mushrooms used?
They’re most often added to soups, hotpots, and stir-fries. Their crunch makes them a great contrast to softer vegetables or noodles.

Are wood ear mushrooms healthy?
They’re naturally low in calories and a source of fibre, B vitamins, and minerals. That’s why they’ve been part of traditional diets for generations.

Are they vegan-friendly?
Yes — 100% plant-based, with no additives or preservatives. A perfect addition to vegan and vegetarian meals.

Do I need to soak them?
Not really. A quick rinse will do. Unlike some dried mushrooms, they don’t need long rehydration.

Where do they come from?
Our Wood Ear mushrooms are sourced from north-eastern China, an area known for producing thin, tender Mu Er of excellent quality.