Dried Wood Ear Mushrooms
Wood ears, like shiitake, are not seasonal, which is why you can find them in forests even in winter months. Wood ears are also medicinal mushrooms, as they also lower blood pressure and cholesterol levels. In addition, thanks to the healthy ingredients, they have an anti-inflammatory effect and stabilize our immune system. In addition to a high vegetable protein content, the mushroom contains vitamin B1 and the minerals magnesium, potassium, calcium, iron, phosphorus, silicon and beta-carotene. Wood ears are wild mushrooms and therefore do not come from regulated cultivation. They were collected in the northern forests of Spain and then dried.
Its taste is very mild, almost tasteless. For this reason, it can be combined in many ways in the kitchen.
In our opinion, Wood ears go best with:
- Wok dishes
- vegetable stir-fry
Why are dried mushrooms so expensive compared to fresh mushrooms and are there any advantages at all?
Fresh mushrooms contain a lot of water and lose up to 90% of their weight during drying. This justifies the higher prices of dried mushrooms compared to fresh mushrooms. But don’t worry. The dried mushrooms swell to almost their conventional size during soaking and both their taste and consistency remain almost unchanged. One of the biggest advantages of dried mushrooms is their shelf life. If stored correctly, sufficiently dried mushrooms can be kept for several years without any noticeable loss of quality. It is important for the shelf life that the mushrooms are stored in an airtight container.
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