Wood ear mushrooms, or black fungus, also go by the names tree ear and muk nge in Chinese are large, edible fungi grown in Western China and used widely in Asian cuisine. When soaked in water for twenty minutes they expand, taking on a glistening silver-black appearance and jelly-like texture.
Wood ear mushrooms can be stewed for long periods of time, while retaining their shape and clean bite. Wood ear mushrooms are used primarily for their unusual, slippery and crunchy, jellyfish-like texture making them delicious in broths, stews and stir-fries.
- Pure, NON- GMO & Sun Dried
- Contains Protein, Fiber & Iron; Naturally contains poly-carbohydrates which is anticoagulant, hypoglycemic and has cholesterol-lowering properties
- High in nutritional fibers, proteins, and natural vitamins, they may also aid in maintaining blood flow and circulation
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