Identifying Wood Ear Mushrooms (Auricularia cornea)

Take great care when identifying wild plants and fungi, this blog is not a resource to be taken by itself and further resources will be linked. Consult other sources and double check. While foraging is an extremely rewarding and useful skill, numerous common plants and fungi can make you sick or kill you. Be absolutely sure of what you’re eating and, when gathering, ensure you leave enough not only to ensure the survival and growth of the species but also enough for others to enjoy, from the human and more-than-human communities. Also cultivate an awareness of contamination and pollution – wastewater runoff, spraying, exhaust fumes – as this should affect your decision to harvest.

The Mushroom

Auricularia cornea is an edible species of mushroom found predominantly in Asia, South America, the Pacific, and New Zealand. Auricularia is the genus name and translates to “ear-shaped” as all species of wood ear mushrooms have this distinct ear shape. I am unsure of why cornea is used in the botanical name but I might assume it refers to the slightly transparent jelly nature of this mushroom, like the cornea of an eye. Wood ears are saprophytic, consuming decaying organic matter for nutrients.

Description

This species has a mousy grey/brown cap and a pale or reddish brown underside. They are generally found in clusters and grow in a characteristic ear shape from the rotting tree or branch. The whole mushroom is slightly transparent and you can often see the light through them. The cap is velvety with tiny hairs all over it, whilst the underside is completely smooth. The texture of the mushroom is gelatinous/ cartilaginous and jelly-ish. Wood ears tend to have a very short or no stipe attaching them to the wood. Wood ear spore print is white, cream, or yellow. The caps can grow up to 10 cm in diameter and up to 2 mm thick, becoming thicker and tougher where the mushroom is growing from the wood.

Ecology

Auricularia cornea can be found growing on the dead branches or trunks of broadleaf trees in most forests (such as Tawa or Mahoe). I mainly find them growing in large clusters on standing dead trees (search up into the canopy rather than on the forest floor). Wood ears are most abundant for harvesting during the autumn and winter months when it is wet as they dry out very easily.

Nutritional/Medicinal Information

In some Asian medicine Auricularia cornea has been used to treat colds and fevers by reducing the heat of the body, and also to support a healthy cardiovascular system. Certain polysaccharides and B vitamins in wood ear mushrooms have been shown to keep blood cholesterol stable and to reduce the risk of heart disease and atherosclerosis.

The antioxidants in wood ear mushrooms have also been shown to help with degenerative brain disorders such as Alzheimer’s’ and dementia. They are also full of immune booting compounds and are high in pre-biotic fibre which can help with gut issues by encouraging beneficial gut bacteria to grow.

If you are on blood thinning medication or are pregnant I would not recommend consuming this mushroom as they contain compounds that reduce blood clotting ability.

Possible Lookalikes

All of the wood ear species are edible, Auricularia cornea, should be the most common one you come across in New Zealand bush.

Interesting Facts

In Māori this mushroom is called hakeke. In Chinese it is referred to as “cloud ear” and in Japanese it’s name translates to “rough-hair-tree-jellyfish”.

Large shipments of Auricularia cornea were once exported to China as wood ear fungus is a very popular food source there, though the Māori often ate it by steaming it in an earth oven.

Another species of woodear, Auricularia auricula-judae, translates to “Judas’ ear”, as legend has it that the wood ear was first found on the tree that the biblical Judas Iscariot hung himself on.

Storage & Cooking

You can dry wood ear mushrooms straight after harvesting by giving them a light was and laying them out on a single layer on a baking tray. Fan bake at 70 degrees Celsius with the oven door slightly ajar until dry and crisp. This will take a few hours. Once dry, store them in a dry air tight jar. To rehydrate just cover the mushrooms in boiling water or add straight to a soup.

Cooked fresh or dehydrated this mushroom is delicious in Asian style soups, stir fries, sushi, and even as a vegan jerky. The texture is acquired though as it is slightly crunchy and quite chewy, so I’d recommend slicing it thinly if that might be a problem for you.

Further Reading