Golden Ear Mushrooms
Estimated Inventory, 5 lbs : 0
Description/Taste
Golden Ear mushrooms vary in size and shape, depending on the specific species, and typically range from 2 to 8 centimeters in diameter. The mushrooms have an irregular appearance, often exhibiting a hemispherical nature, and are comprised of several thick, clustered lobes with deep grooves and wrinkles. Golden Ear mushrooms begin small and later develop a dense and full shape with maturity. The fruiting bodies also exhibit a pale yellow, golden yellow, or yellow-orange hue, which varies with maturity, species, and growing environment. Fresh Golden Ear mushrooms are gelatinous and shiny, almost appearing wet. If they are sliced in half, they have an opaque, white center. When dried, their bodies become shriveled and matte with a brittle, dry, and dull feel. Golden Ear mushrooms are fleshy, elastic, and springy with a chewy texture reminiscent of soft cartilage. Various cooking methods will change their consistency from crunchy to tender and jelly-like. The mushrooms are only eaten cooked and have a mild, neutral flavor.
Seasons/Availability
Golden Ear mushrooms are available year-round, with a peak season in the fall.
Current Facts
Golden Ear mushrooms, botanically a part of the Naematelia genus, are a category of several fungi species belonging to the Naemateliaceae family. The name Golden Ear is often used as a general descriptor for species that are similar in appearance, taste, and use, but it is important to note that there are distinct species, and they are not all the same. The main species sold under the Golden Ear name is Naematelia aurantia, which is primarily found in North America and Europe. The other species commonly found in commercial markets in Asia, especially in China, is Naematelia aurantialba. Golden Ear mushrooms belong to a group called jelly fungi, which highlights the mushrooms’ unusual gelatinous fruiting bodies. These types of mushrooms do not feed off wood but instead feed on the mycelium of other types of fungus, notably Stereum hirsutum, or False Turkey-Tail, that are colonizing dead or rotting wood. Worldwide, Golden Ear mushrooms are sometimes called Yellow Ear, Yellow Brain fungus, and Brain Ear mushrooms, and are primarily foraged and cultivated as a prized culinary ingredient. Golden Ear mushrooms are sought after by chefs and home cooks as a specialty mushroom for a wide array of sweet and savory dishes.
Nutritional Value
Golden Ear mushrooms are a source of fiber to regulate the digestive tract and contain minerals in varying amounts, including phosphorus, manganese, iron, magnesium, calcium, and potassium. These minerals help the body balance fluid levels, support bone and teeth health, produce the protein hemoglobin for oxygen transport through the bloodstream, and control daily nerve functions. Species in Asia are sometimes used in Traditional Chinese Medicine to detoxify the body. Golden Ear mushrooms are believed to be a warming food and can help lessen symptoms associated with colds.
Applications
Golden Ear mushrooms have a neutral flavor and must be cooked before consumption. The fruiting bodies should be cleaned and are favored for their unusual texture and coloring rather than their taste. Golden Ear mushrooms are commonly added to soups, stews, and curries and can be incorporated fresh or rehydrated from a dried state. The mushrooms are also pan-fried until crisp, stir-fried with other vegetables, or cooked and tossed with flavorings like soy sauce, making them a simple yet flavorful side dish. In Asia, Golden Ear mushrooms are sometimes blanched for a few minutes and then shocked in an ice bath to retain a crunchy consistency. Once chilled, they can be tossed in aromatics and dressings. They are also cooked with other vegetables and meats to create a well-rounded dish, and can develop a crisp exterior and a springy, elastic interior. In Europe, Golden Ear mushrooms are occasionally roasted, a cooking method said to encourage the mushrooms to have a soft, tender texture. Golden Ear mushrooms pair well with aromatics like garlic, ginger, green onions, and shallots, herbs including thyme, cilantro, and coriander, meats like pork, poultry, and fish, tofu, and flavorings such as sesame oil, soy sauce, and vinegar. Whole, unwashed Golden Ear mushrooms will keep for one week when stored loosely in a paper bag in the refrigerator; however, it is recommended to use them immediately for optimal quality. Dried Golden Ear mushrooms will keep for a few months stored in a sealed container.
Ethnic/Cultural Info
Golden Ear mushrooms are a favorite dessert ingredient in Cantonese cuisine. The mushrooms are cooked in rock sugar, chilled, and eaten as a refreshing, light dish at the end of meals. The history of dishes made with rock sugar dates back to the Tang Dynasty, from 618 to 907 CE. Rock sugar was created by boiling sugar, typically from sugarcane, into a sweet syrup. This syrup was later cooled into large chunks, known as rock sugar. Historically, rock sugar was utilized in medicinal remedies as it was believed to help clear heat from the body, and later it was added to culinary dishes. One of the favored traits of rock sugar is its slow-melting nature. This releases a clean, delicate sweetness that does not overpower the other ingredients it is paired with. Sweet soups in Cantonese cuisine were once served to the Imperial Court to aid digestion at the end of meals, and they also became a favored dish at celebrations and special occasions. Golden Ear mushrooms are commonly cooked into sweet soups, as their texture creates a jelly-like consistency in the dish, and their coloring adds enhanced visual appeal. The rock sugar also balances and complements the neutral flavoring of the mushrooms.
Geography/History
Golden Ear mushrooms have origins worldwide, depending on the specific species. Many species within the Naematelia genus have been growing wild since ancient times and are found throughout forests in Europe, Asia, and the Americas. The most well-known species in commercial markets, Naematelia aurantia, was first classified as Tremella aurantia by German American mycologist Lewis David de Scheinitz in 1822. Later in history, the species and several other closely related species were examined and heavily debated among mycologists regarding their classifications. In the 1990s, the Golden Ear variety, present in China and other parts of Asia, was reclassified by scientists Zang Mu and RJ Bandoni as Naematelia aurantialba. Golden Ear mushrooms thrive in coniferous and broad-leaved forests and are found on rotting wood. Select species are also commercially cultivated on substrates and are sold as a specialty culinary ingredient. Today, Golden Ear mushrooms are found directly through growers, fresh markets, and select wholesalers worldwide.
Recipe Ideas
Recipes that include Golden Ear Mushrooms. One
is easiest, three is harder.| The Singapore Women's Weekly |
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Fish Maw And Wild Yellow Gold Ear Mushroom Soup |
Podcast
Golden Ear Mushrooms for sale around the world shared on the Specialty Produce App
