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Auricularia auriculata belongs to the family Auriculariaceae, 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 originated from an unusual form of fruiting body, similar to a human ear. If we are talking about oheimuer, kikurage, devil's ear, dog's ear or Judas's ear, then this is the same mushroom. Translated from Chinese, “heimuer” sounds like a black tree ear, and from Japanese “kikurage” means tree jellyfish.
Thanks to its original appearance, Auricularia eariformis cannot be confused with other mushrooms
Where does Auricularia eariform grow?
The fungus is a saprotroph and is considered a parasite. Found on dead or weakened trees. Prefers deciduous trees, including elderberry, maple, oak, and alder. Placed at the base of the trunk and on the branches.
The fungus grows on diseased or weakened wood and is very visible on it.
Loves temperate climates, high humidity and warmth. Peak fruiting of auricularia lasts from mid-July to the end of November, although the collection of fruiting bodies is possible throughout the year. The easiest time to harvest a good harvest is after the rainy period.
Grows in groups and single specimens. On the territory of the Russian Federation it is most often found in the Caucasus.
What does the ear-shaped auricularia look like?
The species has a very unusual fruiting body shape:
- Hat. The appearance of the cap resembles an auricle or console with a diameter of about 12 cm. Small specimens with a diameter of about 4-6 cm can be found. It is attached to the trunk sideways. Coloring varies. Color variability from brown-red to black. The shade also changes depending on the weather. The outer surface of the cap is rough and finely fleecy, and the inner surface is smooth. The cap is velvety to the touch.
- The pulp of the auricularia is very thin, but dense, in some places almost transparent. Its structure is elastic, but gelatinous. When the mushroom dries, it decreases in size.
- The leg is very short, tightly pressed to the wood. Therefore, it does not have a clearly defined form.
- The spore powder is white, the spores are ellipsoid.
A mushroom found in the forest always fully corresponds to the description.
Is it possible to eat auricularia eariformis?
The mushroom belongs to the conditionally edible group.In dishes, the pulp of auricularia has a peculiar structure. It is crispy, has a cartilage-like consistency, and is dense.
Taste qualities of mushroom
Fruit bodies are in the second category of taste parameters, in other words, average. The mushroom is valued more in the East - in China and 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.
Thanks 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 medicine, but also in traditional medicine. They work in case of poisoning as enterosorbents, restoring the vitality of the body after radiation and chemotherapy. Very good results were recorded in the presence of allergic manifestations, increased body weight, and decreased metabolic rates. There is information about the anti-inflammatory, hemostatic, analgesic effects 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.
- Children's age is up to 10 years.
- Individual intolerance.
False doubles
Similar fruiting bodies in the inedible variety are unknown.Representatives with whom the Ear of Judas could be confused are also not described. Among similar mushrooms it should be noted:
- Auricularia densely hairy (Auricularia polytricha). It is more widespread. Settles on trunks and branches of deciduous trees in tropical forests. The consistency of the fruit body is pleasant, but they are tasteless. The cap is more hairy, colored from dirty white to gray-brown.
- Auricularia cornea (Auricularia cornea). It differs from the ear-shaped one in shorter hair length and olive color.
Both mushrooms are classified as edible.
Collection rules
On the territory of the Russian Federation, auricularia is 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, some of which are inedible. Before going into the forest, you need to read the description and photo of auricularia so as not to confuse the species.
- You should not collect fruiting bodies in bags; it is better to carefully place them in a basket.
- You can take dry specimens, which after soaking will acquire their original appearance and structure.
- The best time for “silent hunting” is morning.
By following simple recommendations, you can stock up on healthy mushrooms even in winter.
A characteristic feature of the species is that it grows in groups, allowing you to collect a large basket in a short time
Use
Chinese and Japanese chefs prepare a huge number of dishes from Heimu er. Auricularia can be dried, boiled, or eaten raw. The easiest way to buy a mushroom is in dried form, then soak it for 1 hour and start cooking.
Pre-soaked mushrooms are used to make very tasty sauces, soups, main courses, appetizers, and salads. Stewed or steamed mushrooms with vegetables taste good. Auricularia goes well with fish, meat, seafood, and noodles. Due to its low calorie content, Judas's ear is used in dietary nutrition.
Usually, non-spicy dishes are prepared so as not to overpower the taste of the main component.
For storage, mushrooms are dried whole. The auricularia changes color and becomes black.
When the fruiting bodies are soaked, they are saturated with moisture and acquire their usual shape, taste, consistency and color.
Before cooking, auricularia looks like a freshly picked mushroom
Conclusion
Auricularia auriculata is an amazing mushroom with an unusual shape. Its nutritional composition and low calorie content make it very attractive to chefs and amateur mushroom pickers.
