Contents
Auricularia auricularis belongs to the Auriculariaceae family, the genus Basidiomycetes. The name of the mushroom in Latin is Auriculariaauricula-judae. In addition, there are several other names that are known to mushroom lovers. All of them came from an unusual shape of the fruiting body, similar to the human ear. If we are talking about oheimuer, kikurage, devil’s ear, dog’s ear or Judah’s ear, then this is the same mushroom. Translated from Chinese, “Heimuer” sounds like a black tree ear, from Japanese “Kikurage” – a tree jellyfish.
Due to the original appearance, auricularia auricularis cannot be confused with other mushrooms.
Where does auricularia auricularis grow?
The fungus belongs to saprotrophs and is considered a parasite. Found on dead or weakened trees. Prefers hardwoods, and among them elder, maple, oak, alder. It is located at the base of the trunk and on the branches.
The fungus grows on diseased or weakened wood, it is very noticeable on it.
He likes a temperate climate, high humidity and heat. Peak fruiting of auricularia lasts from mid-July to the end of November, although the collection of fruiting bodies is possible throughout the year. It is easiest to reap a good harvest after the rainy season.
Grows in groups and single specimens. On the territory of the Federation, it is most often found in the Caucasus.
What does the auricularia look like?
The species has a very unusual shape of the fruiting body:
- Hat. The appearance of the cap resembles an auricle or a cantilever with a diameter of about 12 cm. Small specimens with a diameter of about 4-6 cm can be found. It is attached sideways to the trunk. Coloring is different. Color variability from brown-red to black. The hue also changes with the weather. The outer surface of the cap is rough and finely hairy, while the inner surface is smooth. The hat is velvety to the touch.
- The pulp of auricularia is very thin, but dense, in some places almost transparent. In structure, it is elastic, but gelatinous. When dried, the fungus decreases in size.
- The leg is very short, tightly pressed to the wood. Therefore, it does not have a pronounced form.
- The spore powder is white, the spores are elliptical.
A mushroom found in the forest always fully corresponds to the description.
Is it possible to eat auricularia auricularis
The mushroom belongs to the conditionally edible group. In dishes, the pulp of auricularia has a peculiar structure. It is crispy, the consistency resembles cartilage, dense.
The taste of the mushroom
Fruiting bodies are in the second category of taste parameters, in other words, medium. More mushroom is valued in the East – in China, Japan. The traditional cuisine of these countries includes a huge number of dishes with auricularia. The mushroom is prepared in various combinations, using the usual culinary treatments, and is also used raw for salads.
Benefits and harm to the body
The nutritional value of auricularia is very high. The pulp contains:
- protein;
- carbohydrates;
- macro- and microelements;
- a whole range of vitamins.
Auricularia is rich in vitamin B, calcium, silicon, magnesium.
Due to this composition, the mushroom is used not only in cooking, but also in medicine. There is historical evidence of the use of an infusion of fruiting bodies to treat the eyes and throat. There are many recipes with heimuerne not only in folk, but also in traditional medicine. They work in case of poisoning as enterosorbents, restore the viability of the body after radiation and chemotherapy. Very good results were recorded in the presence of allergic manifestations, increased body weight, and a decrease in the rate of metabolic processes. There is information about the anti-inflammatory, hemostatic, analgesic effect of the fungus.
However, like any remedy, auricularia has contraindications for use for medicinal purposes. These include:
- The period of pregnancy and feeding the baby.
- Age of children up to 10 years.
- Individual intolerance.
False doubles
Similar fruiting bodies in the inedible variety are unknown. Also, representatives with whom one could confuse the Judas ear are not described. Among similar mushrooms, it should be noted:
- Auricularia densely hairy (Auricularia polytricha). Has a wider distribution. Settles on trunks and branches of hardwoods in tropical forests. The consistency of the fruiting body is pleasant, but they are tasteless. The cap is more hairy, colored from off-white to grey-brown.
- Auricularia horny (Auricularia cornea). It differs from ear-shaped in shorter length of hairs and olive color.
Both mushrooms are classified as edible.
Collection rules
On the territory of the Federation, auricularia are collected in winter. It is clearly visible on trunks and branches without foliage. The rules for collecting mu er do not differ from the traditional reminder for lovers of “silent hunting”:
- There are many types of tree mushrooms, among which there are inedible ones. Before going to the forest, you need to familiarize yourself with the description and photo of the auricularia, so as not to confuse the species.
- Do not collect fruiting bodies in bags, it is better to carefully put them in a basket.
- You can take dry specimens, which, after soaking, will acquire their original appearance and structure.
- The best time for “quiet hunting” is in the morning.
Adhering to simple recommendations, you can stock up healthy mushrooms even in winter.
A characteristic feature of the species to grow in groups allows you to collect a large basket in a short time.
Use
Chinese and Japanese chefs prepare a huge variety of heimu er dishes. Auricularia can be dried, boiled, consumed raw. It is easiest to buy a mushroom in dried form, then soak for 1 hour and start cooking.
Pre-soaked mushrooms are used to make delicious sauces, soups, main courses, appetizers, salads. Stewed mushrooms or steamed with vegetables have a good taste. Auricularia goes well with fish, meat, seafood, noodles. Due to the low calorie content, Judas ear is used in dietary nutrition.
Usually, non-spicy dishes are prepared so as not to interrupt the taste of the main component.
For storage, mushrooms are dried whole. Auricularia at the same time changes color, becomes black.
When the fruiting bodies are soaked, they are saturated with moisture, acquire their usual shape, taste, texture and color.
Before cooking, auricularia looks like a freshly picked mushroom.
Conclusion
Auricularia ear-shaped is an amazing mushroom with an unusual shape. The nutritional composition and low calorie content make it very attractive for culinary specialists and amateur mushroom pickers.