![]() ![]() Outside of China, ear mushrooms are most commonly found in dried form and can easily be reconstituted. Ear mushrooms are commonly added to Chinese hot and sour soup and to Szechwan and Hunan cuisine to soak up the spicier flavors. Used for their chewy and toothsome texture, they can be added to soups, salads, or stir-fries and readily absorb accompanying flavors. Before cooking, the fungus should be rinsed, and any tough patches should be removed. Ear mushrooms contain iron, protein, fiber, and vitamins B1 and B2Įar mushrooms are best suited for cooked applications such as boiling, stir-frying, and sauteing. When cooked, Wood Ear mushrooms are firm, crunchy, and toothsome with a mild, musty flavor. With age, the gill-less and stemless fungus darkens, and the spores range in color from yellow, cream, to white. The fruiting bodies are brown to dark brown with a slippery or gelatinous texture and can be made up of smooth, wavy edges or many folds and wrinkles with some veining. Puffball mushrooms are available in the late summer through fall.Įar mushrooms are small to medium in size, averaging 3-8 centimeters in diameter, and are curved and wavy with an ear-like or cup-like shape. They can also be frozen between sheets of plastic and stored for extended use. They do not store well and should be used immediately after harvest. Puffball mushrooms pair well with tomatoes, broccoli, beets, rutabagas, radishes, turnips, parmesan cheese, garlic, poultry, scallops, crab meat, and tuna. The flesh readily absorbs accompanying flavors so oil should be used sparingly. The rotund mushrooms can be substituted for tofu or eggplant in many recipes. They can also be cut into slices, battered, and fried, sliced and used as noodles in lasagna or ravioli, used as the dough in pizza, chopped into croquettes, blended into hummus, pureed into gravies, or dried and ground into a powder to use as a flavoring agent. They can be sliced thinly and rolled with meat and vegetables, chopped into stir-fries, or grilled with marinades. Referred to as the Ã?¢?breakfast mushroom" Puffball mushrooms pair well with egg dishes and are enhanced when sauteing and browned in simple ingredients such as garlic and butter. Puffball mushrooms are best suited for cooked applications such as sauteing, pan-frying, and baking. Puffball mushrooms contain some phosphorus, manganese, selenium, and clavacin. ![]() When young, Puffball mushrooms have a mild, nutty, and earthy flavor. There are little to non-existent stems, and the spores are produced internally in the fruiting body. Puffball mushrooms are white when young and transition to a yellow-brown when mature and are rendered inedible when they reach this state. When sliced, the flesh should be pure white and never have any color. There is also a protective coating that helps keep debris and dirt from entering the flesh. The white fruiting body can be smooth or bear some small scales, warts, or spines and is firm, airy, and spongy. Some species are small, golf-ball sized, while others can grow as large as soccer balls. Puffball mushrooms range from small to very large in size, averaging 10-70 centimeters in diameter, and are round, oblong, to oval in shape. ![]()
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