Jelly Ear Fungi

Jelly Ear fungi, Auricularia auricula judae, soft, dark, and quietly strange, clinging to old wood through the colder months. Most often found on elder.

Long valued in East Asian cooking, they’re often sliced fine and added to soups or stir fries, where they bring texture more than flavour. With such a high water content they have a habit of spitting in a hot pan, so a bit of patience is wise.

They’ve also found their way into more unusual preparations, soaked in citrus juice or spirits, then dipped in chocolate.

Beyond the kitchen, Auricularia species have a long history of use in traditional Chinese medicine, particularly in tonics associated with circulation and recovery. Modern research has identified polysaccharides with mild anticoagulant, anti-inflammatory, and antioxidant activity, supportive rather than curative. I guess it could be used as a plaster though I've never heard of this as a use.

Raw, the taste is bland and the texture squishy. Jelly Ear is usually dried and added to soups and similar dishes, valued for its thickening qualities and distinctive texture rather than flavour. It readily takes on the taste of whatever it’s cooked with.

There are no proven hallucinogenic or psychoactive properties. As with any foraged fungus, absolute certainty of identification is essential before consumption.

A reminder that fungi sit in a world of their own: familiar, useful, and still a little uncanny. And yes, all mushrooms are edible… though some only once. - Woodlarking