OFF THE SHELF
Black fungus strips add flavor to soups and stir-fry dishes

By Wanda A. Adams
Food Editor

Dried black fungus also goes by prettier names such as cloud ear and is available in cellophane bags at Asian markets and in Chinatown. Eugene Tanner • The Honolulu Advertiser

And they do have prettier names: cloud ear, tree ear, wood ear, silver ear, because they look like ears attached to the trunks of the trees.

Cloud ears are the smaller variety of the fungus; wood or tree ears are the larger; silver ears are the albino or white version of the fungus. They are used interchangeably.

If you have ever ordered mu shu pork, you have probably eaten black fungus, as it is a standard ingredient, along with tiger lily buds, in the stir-fried filling for those delicious Chinese-style stuffed crepes. The mushrooms have a slightly smoky taste but it is not very pronounced.

To prepare "ear" fungus, immerse them in hot water for 20-30 minutes. They will puff up to about six times their normal size (so plan accordingly in the amount you use). They can then be squeezed dry. Cut away any over-hard parts, and slice for use in stir-fries, soups, or other uses.

The fungi are sold in cellophane bags in Asian markets and in Chinatown and are an inexpensive alternative to mushrooms. The dried fungus keeps indefinitely in a cool, dry place.