MUN (Dried Mushrooms) BIO 50 g - BIO PLANET

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The white, unpigmented form of A. cornea is called yumuer in China and is now cultivated. [3] [7] Description [ edit ] Deep-fried dumplings with tofu, coriander, chilli, hazelnuts, soy sauce, agave syrup and lime juice served with spicy mango sauce Auricularia polytricha, originally described from India ( Eastern Ghats) by French mycologist Camille Montagne in 1834, is a probable later synonym. [2] Vernacular names [ edit ] Lowy, Bernard (1952). "The genus Auricularia". Mycologia. 44 (5): 656–92. doi: 10.1080/00275514.1952.12024226. ISSN 0027-5514. JSTOR 4547639. According to Chinese medicine practitioners, eating dried and cooked wood ear can have health benefits for people with high blood pressure or cancer, and can prevent coronary heart disease and arteriosclerosis. [5]

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Smith, Lana Billings. "The nutritional benefits of wood ear fungus". www.livestrong.com . Retrieved 5 May 2016. Elizabeth Speith. "Auricularia polytricha (Auriculariaceae) - HEAR species info". Hear.org . Retrieved 2011-02-28. So, Yan-kit (16 January 2015). Yan-Kit's Classic Chinese Cookbook. Penguin. p.248. ISBN 9781465439758. Boiled dumplings with crayfish, bacon, cream, onion, white wine, dill and barley served with horseradish sauceMāori traditionally cooked wood ear fungus by steaming in an earth oven and eating with sow thistle and potatoes. [11] From the 1870s to the 1950s, the fungus was collected and exported from New Zealand to China. [6] Mun mushrooms are a staple ingredient in many Chinese dishes. Added to soups, sauces or wok dishes. These mushrooms are very healthy and easy to use, because they perfectly absorb the aromas and flavors of other spices. After soaking, they increase in volume. Auricularia cornea grows on dead fallen or standing wood of broadleaf trees. The species is widely distributed in southern Asia, Africa, Australasia and the Pacific, and South America. [2] [3] Uses [ edit ] Auricularia cornea is usually sold in dried form, and needs to be soaked in water before use. While almost tasteless, it is prized for its slippery but slightly crunchy texture, and its potential nutritional benefits. [8] The slight crunchiness persists despite most cooking processes. [9] Auricularia cornea is coarser than Auricularia heimuer, and is more likely to be used in soups rather than stir-fries. [10]

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Hand-made salmon paste, sundried tomatoes and cream cheese served with dill sauce (may contain fishbones) 39,50 PLN Riley, Murdoch (1988). Maori Vegetable Cooking: Traditional and Modern Methods. New Zealand: Viking Sevenseas NZ Ltd. p.6. Why wood ear fungus should be a part of your daily meals". Organic Olivia. Archived from the original on 6 February 2017 . Retrieved 5 May 2016.Boiled georgian dumplings made with hand-minced beef and pork meat with parsley and coriander. The traditional way of eating is by biting the lower part of the dumplings and drinking the broth from the inside first, followed by eating the rest of the dumplings while holding the wrapped ends. a b c d Wu F, Tohtirjap A, Fan L, Zhou L, Alvarenga RL, Gibertoni TB, Dai Y (2021). "Global diversity and updated phylogeny of Auricularia (Auriculariales, Basidiomycota)". Journal of Fungi. 7 (11): 933. doi: 10.3390/jof7110933. PMC 8625027. PMID 34829220.