Comments on: How to Prepare Wood Ear Mushrooms

By: HWC Magazine

HWC Magazine — Tue, 14 Jul 2026 10:55:41 +0000

In reply to Heidi. Thank you Heidi. We love the texture of wood ear mushrooms. Fabulous in hot and sour soup, salads, stir fries and more.

By: Heidi

Heidi — Mon, 13 Jul 2026 18:10:48 +0000

Thank you for sharing this. You've made the process of rehydrating these wood ear mushrooms so easy. I love the unique earthy flavor and how easy it is to incorporate this tasty mushroom in different asian dishes.

By: HWC Magazine

HWC Magazine — Fri, 28 Apr 2023 11:41:27 +0000

In reply to Bellzy. Thank you. Delighted you found our instructions on how to prepare wood ear mushrooms helpful. You might also like our recipe for Wood Ear Mushroom Vegan Stir Fry as it is quick to make. Good luck with your gathering. Take Care

By: Bellzy

Bellzy — Thu, 27 Apr 2023 22:43:09 +0000

I LOVE wood ear mushrooms and have wanted to incorporate them into my cooking for years but have been too afraid to try. This makes it sound so easy! I'm cooking Asian influenced meal next week for 40 people and this will be a PERFECT addition to the recipe. Thank you so much!

By: HWC Magazine

HWC Magazine — Thu, 24 Feb 2022 14:51:14 +0000

In reply to Mo. Hi there. Cooking preparations may either enhance or reduce the health aspects of wood ear mushrooms. Here is a study, that may help you "Impact of optimised cooking on the antioxidant activity in edible mushrooms". Stay well and take care.

By: Mo

Mo — Wed, 23 Feb 2022 14:42:03 +0000

HI There,

I fry the wild wood ear that I collect. Does frying loose the healing properties do you know?

Many Thanks!

By: HWC Magazine

HWC Magazine — Sun, 03 Jan 2021 03:31:35 +0000

In reply to Carla. Hi there Carla! Actually, in many traditional Chinese restaurants they serve very thin sliced wood ear mushrooms as part of a salad. I know exactly the recipe that you are thinking of. Will have to get busy and post the wood ear mushroom salad recipe soon.

By: HWC Magazine

HWC Magazine — Sat, 02 Jan 2021 01:38:47 +0000

In reply to Kate.

Hi there Kate. Thanks so much for your question about How to prepare wood ear mushrooms. We love your idea of braising them in a broth, soy and mirin mixture. In order to stay safe, we suggest only soaking enough mushrooms for one meal and one meal only. Any wood ear mushroom leftovers whether cooked or soaked should be pitched after your meal. Do not store soaked or cooked wood ear mushrooms in the refrigerator. I am sorry but batch cooking with this particular mushroom is not advised. Cooking does not reduce spoilage due to cross contamination and we do not want you to get sick. You can read more about it from the Macau food and safety department - https://bit.ly/3b06MSH However, dried wood ear mushrooms if stored properly can last 6 months in a sealed container. Stay well and take care

By: Kate

Kate — Sun, 27 Dec 2020 13:40:00 +0000

Great recipe and description!

I wanted to ask you about storing the mushrooms - I have been using these for batch cooking (braising mushrooms in broth + soy + mirin mixture) and then storing in the refrigerator for ~7 days or so. Reading your note about risk of spoilage and cross contamination, I am wondering if you know more about this? And whether it applies only to rehydrated mushrooms, or also to those that were cooked?

By: Carla

Carla — Fri, 25 Dec 2020 20:19:32 +0000

I think Ive had these as a sort of appetiser at a dimsum restaurant. They had a sort of light vinegar on them I think. Do you know what I mean? If so, I wonder how to make it like that -- or is this recipe the trick?