Oriental black mushroom, scientifically known as Auricularia polytricha, is a species of edible fungus belonging to the family Auriculariaceae. Commonly found in East Asia, particularly China, Japan, and Korea, it is also known by several other names including tree ear mushroom, cloud ear fungus, black fungus, and wood ear mushroom.
The oriental black mushroom is characterized by its dark brown to black color, pliable and gelatinous texture, and distinctive shape resembling an ear or a leaf. It typically grows on dead or decaying wood, especially elder trees. The cap of the mushroom is smooth and slightly wavy, ranging in size from small to medium. It has a mild, almost bland taste, with a slightly crunchy and chewy texture after cooking.
Cultivated and consumed for centuries, the oriental black mushroom is highly regarded in Asian cuisine for its unique texture and ability to absorb flavors from other ingredients in a dish. It is commonly used in various culinary applications, including stir-fries, soups, salads, and vegetarian dishes. Due to its nutritional benefits, such as being low in fat and calories while rich in proteins, fibers, and essential minerals, it is also a popular ingredient in vegetarian and vegan cooking.
In traditional Chinese medicine, the oriental black mushroom is believed to have medicinal properties, ranging from enhancing blood circulation to supporting the immune system and promoting overall health. With its distinct appearance and culinary versatility, the oriental black mushroom has become a staple ingredient enjoyed in various cuisines worldwide.
