Emma Basic Wood Ear/Black Fungus Mushroom 55g

Wood ear mushroom: the textural ingredient of Chinese cooking.
Black fungus (木耳, mù ěr — wood ear) is grown on hardwood and harvested, then dried. It has almost no flavour of its own — it's used purely for texture. Rehydrated, it has a firm, slightly crunchy bite with a silky surface that's unlike any other ingredient. It's what gives hot and sour soup its characteristic varied texture alongside tofu and bamboo.
To use: soak in warm water for fifteen to twenty minutes. The pieces will expand dramatically — sometimes to three or four times their dry size. Trim away any tough, woody attachment points, then slice or leave whole. It holds its texture well through stir-frying and braising — it won't go soft the way most vegetables do in a long-cooked dish.

Key features:

• Single ingredient 100% black fungus (wood ear mushroom), no additives
• Distinctive silky-crunchy texture — unique in Chinese cooking
• Extremely high dietary fibre — the majority of its carbohydrate is fibre
• Essential in hot and sour soup, mapo tofu, stir-fries, and fried rice
• Rehydrates significantly — small dry weight yields a large cooked volume
• Suitable for vegans and vegetarians

Pairs with:

• Hot and sour soup
• Stir fry

• Vegan
• Gluten Free
• High Fibre

Wood ear mushrooms (Auricularia auricula).
Free from all major allergens. No additives.