Cloud ear
The cloud ear is an edible mushroom that grows on tree trunks like
the beech wood, elder and walnut. It gets its name because of its
ear-like shape.
The cloud ear has a very short stalk that goes from dark brown to practically transparent black. It is grown in China and available dried in small, black, brittle dried pieces which expand five times in volume when reconstructed.
They have a firm, gelatinous texture and very mild tasting
flesh. The cloud ear is very prized in Asia.
- The cloud ear must be cleaned thoroughly with cold water.
- To re-hydrate the dried mushroom, cover the cloud ear with warm water and steep for about ten minutes. Drain, change water and soak for 10 to 15 minutes. The cloud ear expands to five times its size.
- The cloud ear can be eaten raw or cooked, but it is best served in soups, salads, vegetable stews and stir-fries.
- Cloud ear mushrooms pair well with Chinese sauces and lend a nice texture to many preparations such as casseroles, stuffing and rice dishes.
Dehydrated cloud ears are available year-round in METRO
supermarkets.
Though low in energy, the cloud ear mushroom is a good source of
iron, potassium, magnesium and riboflavin.
Although it is preferable to cook them within a week, fresh
cloud ear mushrooms will keep for quite some time in the
refrigerator. Dehydrated mushrooms should be stored in a cool, dark
and dry area.