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Muer mushroom (auricularia auricularia): description and benefits

The muer mushroom is a culinary and medicinal mushroom that has been used for centuries. Learn about this fungus, the many benefits it provides, and how to use it in your diet.

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Muer mushroom (Chinese black wood mushroom) has long conquered the market. And all thanks to a mass of useful properties. Legend has it that the mushroom appeared on the tree where Judas, who betrayed Jesus, hanged himself. People saw the resemblance to the ear and called it Judas’ Ear.

What kind of mushroom is the muer.

Only in its native land is this delicacy called muer, in other countries it is “wood ear”, “Judas ear”. In Japanese it translates as “tree jellyfish. It was originally in Japan as part of dishes served at imperial receptions. The tiger lily combined with muer was considered the height of sophistication.

The benefits and harms of muer mushrooms

The Chinese, as lovers of various exotics, have been using the mushroom since antiquity. Later, trading with the East, European countries such as Scotland, Ireland and Germany began to buy the product.

What it looks like.

This black woody mushroom is thin and fragile, resembling oyster mushrooms. At first glance, it looks like a charred paper or abalone in front of your eyes. Auricularia auricularis grows close to the tree, as its stalk is short. The stiff flesh is very thin and translucent.

The mushroom is rough on the outside and smooth on the inside. It is up to 10 centimeters in size. As it dries, it slightly decreases in size and hardens. The spores are white and elliptical in shape.

Actually, muir has 2 species: hairy and ear-shaped. But it is the second one that is best known, it is more attractive in appearance. The first has a fluffy gray-brown top with gray-white flesh.

Where it grows.

Mushrooms are most often found in the forests of China, Thailand, Vietnam, and less often in eastern Russia. They prefer trees of the alder family: oak, alder, maple, elderberry. Muir is parasitic on weakened and dead trees. Rarely grows alone, usually it is a sprawling colony.

What does muir taste like.

It is a mushroom with a sweetish, crispy flesh and a slight smoky smell. Because of its neutral flavor, muer is great with many foods. It is added to cold salads and appetizers, first and second courses, it is not prepared as a main dish due to the same taste neutrality.

Composition and calories.

Mushrooms are not inferior to meat in protein content and can replace it. Mungbean can be included in dietary diets because it is low in calories (30 kcal) and has a number of vitamins (C, D, group B), amino acids, calcium, potassium, phosphorus will prevent avitaminosis.

Useful properties of Muer mushrooms

Useful properties of muir mushrooms

Due to the presence of protein, vegetarians and people leading a healthy lifestyle can consume this product in any meal without hesitation. In terms of iodine, which is essential for the normal functioning of the thyroid gland, it is not inferior to seaweed, seaweed si beuka and chuka. In addition, it is a good natural antioxidant that helps to eliminate free radicals.

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Nicotinic acid helps the body more quickly regenerate and renew itself. The enzymes in muera prevent the formation of blood clots. Polysaccharides increase immunity, reduce the likelihood of cancer.

Mushrooms are useful for diabetes, anemia, obesity, hypertension because they reduce cholesterol, and improve heart and vascular function. Heparin prevents blood clotting and fights blood clots. Frequent consumption of muir relieves irritation of the stomach mucosa and normalizes its acidity. The product will help to cope with edema and premature aging.

Harms and contraindications

The mushroom is not toxic, you can not get mixed up with poisonous counterparts. But such a specimen also has its disadvantages.

  • Muir is dangerous and contraindicated for people with liver diseases.
  • In allergic people, it can provoke a strong reaction in the form of skin dermatitis and eczema.
  • The mushroom is contraindicated in children because the body at this age lacks the enzymes that allow it to digest chitin.
  • Not recommended for pregnant and lactating women.
  • Keep in mind that in the wild, mueres can absorb substances that will cause poisoning and eating disorders.

The medicinal uses of Muer mushrooms

Eastern medicine is famous for its desire to use as many natural resources as possible for various medicinal tinctures, ointments.

  • The remedies made from moer treat skin diseases and also have a healing effect.
  • Since ancient times, knowing the useful properties of the delicacy, Chinese healers treated diseases of the throat and eyes with it. It was used as a mild antibiotic, affecting the upper respiratory tract.
  • The mushroom, having absorbent properties, can be an alternative to activated charcoal in severe poisoning. It is used for the prevention of diseases of the digestive tract.
  • Muer is used even in the recovery period after chemical and radiation therapy.
  • Auricularia fights blood clots and prevents their formation.

How to choose and store muir properly

Most often the mushrooms are sold in dried form in oriental spice stores at quite reasonable prices. It is important that they be dry, with no moisture on the package. An even black or dark gray color is ideal. But more often you will find light-colored varieties on sale.

The product is not good if white and green spots are visible. Most likely, at some stage of packaging or transportation, moisture got into the bag and mold formed.

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If dried mushrooms are stored in a dry place, the shelf life can reach 5 years. If, however, after cooking some amount of soaked mushrooms remained, it is advisable to use them within 2-3 days.

How to cook mushrooms Muer: recipes

It is a fact that this delicacy has almost no mushroom flavor, but it can be fried, boiled, pickled. You can add it raw to salads. Before cooking, you need to soak for a few hours, because the mushrooms are sold in dried form. Combines with many products. So, now to some recipes.

How to cook mushrooms muerte.

Cold snacks

Cold muir appetizers are famous in restaurants in Japan and are in great demand, so they are served in many Chinese restaurants both at home and around the world. In China, the delicacy is served before the first course.

More often than not, appetizers include ginger, garlic, cilantro, and rice black vinegar. The combination of such ingredients awakens the appetite and helps digestion.

Thanks to its unusual presentation and taste, the type of such appetizers has caught on in Russia as well.

They are easy to prepare, budget-friendly, and therefore everyone can indulge in the delights of oriental cuisine.

For a cold appetizer of “Chinese ears” you need:

  • dried mushrooms – 5 pcs;
  • black soy vinegar – 1 tbsp;
  • light soy sauce – 2 tbsp;
  • sesame oil – 1 tsp;
  • sugar – 1 tsp;
  • garlic – 3 cloves;
  • cilantro – 3 sprigs;
  • ginger – 3 circles;
  • salt, chili pepper to taste.

First, you need to prepare the mushrooms so that they thaw and regain their elasticity. This can be done in two ways:

  • Soak them in warm water overnight.
  • Soak for half an hour, then blanch for 5 minutes in boiling water, put aside on a sieve, rinse with cold water.

While the muers are cooling, knead the sauce. Mix sesame oil, black rice vinegar, light soy sauce, and sugar, once dissolved, the dressing is ready.

Peel garlic, cut skin off ginger, rinse cilantro and chili. Chop the ginger and garlic as finely as possible. Finely chop herbs and coriander stalks. Cut off a few rings of chili pepper. The more the pepper, the spicier the dish.

Squeeze the mushrooms, cut off the fleshy part, and slice into straws. It’s up to you whether you want them wider or thinner.

Transfer the sliced mushrooms to a salad bowl. Dress with the dressing. Add chopped ginger, garlic, chilies and cilantro. Stir and cover with clingfilm. Put in the fridge to soak and cool.

Stir again, garnish with the rest of the sauce, pepper and cilantro when placing on a plate. And you can proceed to the tasting.

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Pasta with Mushrooms and Chicken Breast

To prepare the dish you will need:

  • Muir – 15 g.
  • Chicken breast – 3 pcs.
  • Pasta – 130 g.
  • Smoked paprika, ground black pepper, hop suneli – all by tsp.
  • Onion – 1 pc.
  • Vegetable oil.
  • Corn starch – 2 tsp.
  • Milk – 50 ml.

Cooking:

  • Pour boiling water over the mushrooms for an hour.
  • Cut breasts into sticks, finely chop garlic, onion, grate carrots. Transfer the ingredients to a bowl, pour the milk, add the starch, salt, spices. Everything should marinade.
  • After increasing “ears” 7-8 times, rinse under the tap and coarsely chop.
  • Next, in vegetable oil, stirring, fry the chopped breasts. Boil the pasta and strain it in a colander. Then mix it with breasts and mushrooms. Braise all this for another 5-7 minutes, and then you can serve.

Eggplant with mushrooms in sesame sauce

The composition of the dish includes:

  • Eggplant – medium size.
  • Red peppers – medium size.
  • Muir mushrooms – 20 g.
  • Soy sauce – 4 tbsp.
  • Sesame paste – 3 tbsp.
  • Rice vinegar – 2 tbsp.
  • Sugar – 5 tsp.
  • Starch – 3 tbsp.
  • Garlic – 4 cloves.
  • Hot water – 150 g.
  • Vegetable oil or olive oil for frying.
  • Cilantro and green onions to taste for decoration.
  • Salt – to taste.

Cooking:

  • Wash peppers, eggplant, green onions, peel garlic. Pour boiling water over the mushrooms and put on low heat for 15-20 minutes.
  • Cut the eggplant in large cubes, salt it so that it is not bitter.
  • Coarsely chop peppers. Grate garlic on a fine grater. Remove the ears from the pan.
  • If there is no sesame paste, you can make your own from sesame and vegetable or olive oil. To do this, first roast raw sesame on a dry hot pan, stirring and not overcooking, so that it does not burn later in the paste. Grind in a coffee grinder or blender, mix with olive oil. This mixture can be kept in a tightly closed container for about 2 weeks. Ready sesame paste contains vitamins E, C, A, B group, amino acids, as well as phosphorus, iron, calcium, zinc, copper, Omega.
  • Chop the mushrooms, removing the hard parts. Wash eggplant, dry on paper towel, sprinkle with starch. Fry evenly. Quickly roast the bell peppers on high heat. Toss both vegetables on paper towels.
  • Pour vegetable oil into a heated frying pan, toss and stir constantly the garlic, white part of the green onions, sugar, soy sauce, rice vinegar, and sesame paste. Add mushrooms, stew for 2 minutes, followed by peppers and eggplant. Pour in water. Bring to the boil, simmer for a couple of minutes, stirring. Serve with a sprinkle of coriander and spring onions.
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This dish is delicious both hot and cold.

Soup with wood mushrooms

Soup with wood mushrooms

Ingredients for four servings:

  • Mushrooms – 15 g.
  • Chicken fillet – 400 g.
  • Water – 1 liter.
  • Peanut butter – 15 g.
  • Ginger – 25 g.
  • Wine – 50 ml.
  • Soy sauce – 60 ml.
  • White pepper – 1g.
  • Garlic shoots.

How to cook:

  • Wash the fillets, coarsely chop them, put them in a pot, pour water, put on the fire and bring to a boil. Cook until fully cooked.
  • Peel the ginger and finely chop. Chop the garlic shoots coarsely.
  • Heat the peanut oil. Fry ginger for two minutes. Transfer to the broth, pour the wine and soy sauce. Cook for another 5-10 minutes. Remove from heat. The soup is ready.

Pork fries with mushrooms.

Ingredients:

  • Pork – 150 g.
  • Muir mushrooms – 25 g.
  • Onions – 150 g.
  • Vegetable oil for frying – 0.5 liters.
  • Soy sauce – 20 grams.
  • Monosodium glutamate – 2 g.
  • Wine or brandy – 10 g.
  • Vinegar – 5 g.
  • Starch – 75 g.
  • Ginger – 5 g.
  • Garlic – 10 g.
  • Salt to taste.

How to cook:

  • Slice the pork into 3 mm thick and about 3 cm long. Put it in a bowl and salt it. Pour in a couple of spoons of water, wine. Add the starch, sodium glutamine, triangular sliced onion and sliced mushrooms.
  • Separately mix soy sauce, vinegar, sodium glutaminate, salt and water-diluted starch.
  • Grill each piece of pork until crispy.
  • Drain almost all the oil, leaving some to fry the onions, mushrooms, garlic, and ginger. Stir in and stir in the spices. Braise until thickened. Then put the roast pork. Thoroughly mix everything. Serve hot.

Wood mushroom appetizer with funchosas

For the dish you will need:

  • Mushrooms – 20 g.
  • Funcho – 120 g.
  • Carrots – 1 medium.
  • Onion – 1 medium.
  • Smoked chicken fillet – 250 g.
  • Garlic – 3 cloves.
  • Cucumber – 1 medium.
  • Vegetable oil – for frying.
  • Salt, sugar, soy sauce.

Recipe:

  • Soak the mushrooms beforehand. Shred the onions in rings. Grate carrots on a coarse grater. Coarsely chop the mayonnaise. Fry these vegetables in a pan with oil, stirring. Shred the chicken. Boil the hazelnuts. Grate cucumber.
  • Cool the noodles and vegetables and mix together. Season with soy sauce, minced garlic and spices.
  • Put in the fridge for a couple of hours. This dish is perfect for the festive table.

Funcho with muer, beef in coconut milk

This delicacy is suitable for fans of sour-sweet dishes.

Ingredients:

  • Muir – 40 g.
  • Beef – 350 g.
  • Coconut milk – 200 ml.
  • Funcho – 250 g.
  • Onion – 1 medium.
  • Red pepper – 1 pc.
  • Salt, pepper – to taste.
  • Greens – for decoration.
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Step-by-step recipe:

  • Soak the mushrooms for 3 hours. Cut the meat into strips, fry in a pan with seasoning, add the onion sliced in half rings. “Shred ears, peppers into strips, send to the pan. Pour in coconut milk and salt. Cook over low heat, stirring, for about 20 minutes.
  • Boil for about 4 minutes with the funchos. Drain the water and transfer to the meat. Sprinkle with herbs.

How to grow muir at home

How to grow a muir

Make two cuts in the bars and prepare them by soaking them in water for a week. Then the mycelium of the fungus is placed on these branches. Deciduous species of trees are suitable for this purpose, muers do not grow on conifers in nature. It is best to use a meter branch with an average diameter of about 15 centimeters.

Planted usually in spring, in April or May. Mushrooms germinate for three months at an average temperature of 20 degrees. After sprouting, the logs should be moved to a place protected from the sun.

If the summer was humid and warm, the first crop will appear at the end of the season. Muir can be harvested when white pores appear at the bottom of the cap. Under favorable conditions, the mushrooms will bear fruit for about 6 years.

Interesting Facts.

  • Muir increases almost tenfold when exposed to water. This fact comes in handy when cooking. “Xiangu” is the only species that enlarges slightly, only three times, and looks like an umbrella.
  • Mushrooms sound very unusual in different languages: in Vietnamese “mok nhi”, in Mandarin “mu-er”, in Catalan “van yee”.
  • Stores sell “ears” in boxes similar in size to matchboxes.
  • The smell of smoky when dried disappears after soaking.
  • The older the muer, the harder it becomes. The color also changes. Young mushrooms are purple, older mushrooms are brownish-purple.
  • The Chinese mushroom is a blood thinner than medicines. It even helps with stomach upsets by having an astringent effect.
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