Pickled Wood Ear Mushroom
Auricularia auricula-judaeClinical Encyclopedia
Pickled Wood Ear Mushroom provides 35 kcal, 2.2g of protein, 7.3g of carbohydrates, and 2.5g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
Pickled wood ear mushrooms are a popular ingredient in Asian cuisine, known for their unique texture and ability to absorb flavors. They are low in calories and rich in dietary fiber.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed in salads, soups, or stir-fries. Rinse before use to remove excess salt from pickling.
Smart Selection & Storage
Choose mushrooms that are firm and have a glossy appearance. Avoid any that are slimy or have dark spots.
Store in a cool, dark place. Once opened, keep refrigerated and consume within a few weeks.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Enhance immune response and gut health.
"Wood ear mushrooms have been used in traditional Chinese medicine for centuries to promote health and longevity."
Myths vs Realities
Healthy Recipes
Pickled Wood Ear Mushroom Salad
A refreshing salad featuring pickled wood ear mushrooms, mixed greens, and a zesty sesame dressing.
- 2 cups mixed salad greens
- 1 cup pickled wood ear mushrooms
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame seeds
- 1. In a large bowl, combine the mixed salad greens, pickled wood ear mushrooms, and cherry tomatoes.
- 2. In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and sesame seeds.
- 3. Drizzle the dressing over the salad, toss gently, and serve immediately.
Spicy Pickled Wood Ear Mushroom Stir-Fry
A vibrant stir-fry with pickled wood ear mushrooms, bell peppers, and a kick of chili for a healthy meal.
- 1 cup pickled wood ear mushrooms
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili paste
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1. Heat olive oil in a pan over medium heat and add garlic, sautéing until fragrant.
- 2. Add sliced bell peppers and stir-fry for 3-4 minutes until slightly tender.
- 3. Stir in pickled wood ear mushrooms, chili paste, and soy sauce, cooking for an additional 2 minutes before serving.
Pickled Wood Ear Mushroom Quinoa Bowl
A nutritious quinoa bowl topped with pickled wood ear mushrooms, avocado, and a squeeze of lime.
- 1 cup cooked quinoa
- 1/2 cup pickled wood ear mushrooms
- 1 avocado, sliced
- 1/4 cup diced cucumber
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1. In a bowl, layer cooked quinoa, pickled wood ear mushrooms, avocado, and cucumber.
- 2. Drizzle lime juice over the top and season with salt and pepper.
- 3. Toss gently and enjoy as a wholesome meal.
Pickled Wood Ear Mushroom Tacos
Delicious tacos filled with pickled wood ear mushrooms, black beans, and fresh cilantro for a healthy twist.
- 4 small corn tortillas
- 1 cup pickled wood ear mushrooms
- 1 cup canned black beans, rinsed
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- 1. Warm the corn tortillas in a skillet over low heat until pliable.
- 2. Fill each tortilla with pickled wood ear mushrooms and black beans.
- 3. Top with chopped cilantro and serve with lime wedges.
Pickled Wood Ear Mushroom and Spinach Soup
A light and nourishing soup featuring pickled wood ear mushrooms and fresh spinach, perfect for any season.
- 4 cups vegetable broth
- 1 cup pickled wood ear mushrooms
- 2 cups fresh spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1. In a large pot, sauté onion and garlic until translucent.
- 2. Add vegetable broth and bring to a boil, then reduce heat and stir in pickled wood ear mushrooms and spinach.
- 3. Simmer for 5-7 minutes, season with salt and pepper, and serve hot.
Pickled Wood Ear Mushroom Rice Paper Rolls
Fresh rice paper rolls filled with pickled wood ear mushrooms, shrimp, and vegetables for a healthy snack.
- 8 rice paper wrappers
- 1 cup pickled wood ear mushrooms
- 1 cup cooked shrimp, peeled
- 1/2 cup shredded carrots
- 1/2 cup lettuce leaves
- Peanut sauce for dipping
- 1. Soak rice paper wrappers in warm water until soft, then lay flat on a clean surface.
- 2. Layer pickled wood ear mushrooms, shrimp, carrots, and lettuce on each wrapper.
- 3. Roll tightly and serve with peanut sauce for dipping.
Pickled Wood Ear Mushroom and Chickpea Salad
A protein-packed salad with pickled wood ear mushrooms, chickpeas, and a tangy lemon dressing.
- 1 cup canned chickpeas, rinsed
- 1 cup pickled wood ear mushrooms
- 1/2 cup diced bell pepper
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a mixing bowl, combine chickpeas, pickled wood ear mushrooms, and diced bell pepper.
- 2. In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Pour the dressing over the salad, toss well, and serve chilled.
Pickled Wood Ear Mushroom and Cucumber Sushi
Sushi rolls filled with pickled wood ear mushrooms and cucumber, perfect for a healthy homemade meal.
- 2 cups sushi rice, cooked
- 1 cup pickled wood ear mushrooms
- 1 cucumber, julienned
- 4 sheets nori
- Soy sauce for dipping
- 1. Lay a sheet of nori on a bamboo sushi mat and spread a thin layer of sushi rice over it.
- 2. Place pickled wood ear mushrooms and cucumber in the center.
- 3. Roll tightly, slice into pieces, and serve with soy sauce.
Pickled Wood Ear Mushroom and Avocado Toast
A simple yet delicious avocado toast topped with pickled wood ear mushrooms for added flavor and nutrition.
- 2 slices whole grain bread
- 1 avocado, mashed
- 1/2 cup pickled wood ear mushrooms
- Salt and pepper to taste
- Red pepper flakes (optional)
- 1. Toast the whole grain bread until golden brown.
- 2. Spread mashed avocado on each slice, then top with pickled wood ear mushrooms.
- 3. Season with salt, pepper, and red pepper flakes if desired.
Pickled Wood Ear Mushroom and Lentil Stew
A hearty stew combining pickled wood ear mushrooms, lentils, and vegetables for a comforting and healthy dish.
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 1 cup pickled wood ear mushrooms
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, chopped
- Salt and pepper to taste
- 1. In a large pot, sauté onion, carrot, and celery until softened.
- 2. Add lentils and vegetable broth, bringing to a boil.
- 3. Stir in pickled wood ear mushrooms, reduce heat, and simmer for 25-30 minutes until lentils are tender. Season with salt and pepper before serving.
Frequently Asked Questions (FAQ)
Are pickled wood ear mushrooms healthy?
Yes, they are low in calories and high in fiber, making them a healthy addition to meals.
How do you prepare pickled wood ear mushrooms?
Rinse them under cold water to remove excess salt, then add them to salads or stir-fries.
Can you eat pickled wood ear mushrooms raw?
Yes, they can be eaten raw after rinsing, but they are often cooked in dishes.
What do pickled wood ear mushrooms taste like?
They have a mild, slightly earthy flavor and a crunchy texture.
Where can I buy pickled wood ear mushrooms?
They can be found in Asian grocery stores or online.
How long do pickled wood ear mushrooms last?
They can last for several months when stored in a cool, dark place.
Are there any allergens in pickled wood ear mushrooms?
They are generally safe, but individuals with mushroom allergies should avoid them.
Can pickled wood ear mushrooms be frozen?
Freezing is not recommended as it can alter their texture.