KIKURAGE or Wood Ear Mushrooms get their name from their obvious appearance: they grow on wood and are shaped like ears. They’re full of B vitamins, minerals and antioxidants. You’ll commonly see them as a ramen topping… sliced to look like a shredded garnish. While you can obtain them fresh, it’s more common to find wood ear mushrooms in dried form. In order to eat dried mushrooms, just re-hydrate them before cooking them or integrating them into a cold dish.
NUTRITIONAL BREAKDOWN: 100 GRAMS (percentage is Daily Value)
- 7% B1 (thiamin)
- 16% B2 (riboflavin)
- 40% B5
- 6% B6
- 5% B9 (folate)
- 32% Copper
- 5% Iron
- 8% Magnesium
- 16% Selenium
- 6% Zinc
Wood ear mushrooms are also a good source of dietary soluble fiber and omega fatty acids. They are also considered anit-viral, anti-bacterial and anti-parasitic. They have been used to reduce inflammation and ease symptoms associated with cardiac health, diabetes and tumor growth.
Cooking with wood ear mushrooms is a matter of preference. They have a light, crunchy (almost squeaky) texture, and will absorb the flavor of whatever spice is included in the dish. They work well with thin pastas, ramen, soups, and as a topping for sandwiches and mixed in salads. They shine in lightly seasoned and flavored dishes, and work well with chili, cilantro, vinegar and soy.