Auricularia polytricha, a flattened ear-shaped mushroom used in Chinese cooking, produces an anticoagulant effect. In 1980, a U.S. case of “Szechwan Purpura” was reported in the New England Journal of Medicine. A 32-year-old U.S. researcher (during an experiment using his own blood platelets for clotting) found after some 50 trials one morning that his platelets would not agglutinate or release serotonin on exposure to epinephrine. (211) On physical examination, he had a few small bruises on the legs. Tests, not requiring platelets, were normal. He and his co-workers were able to trace the aspirin-like effect back to Mo-er (the Mandarin name for Auricularia polytricha). This mushroom inhibited platelet response in the researcher and other volunteers for 3-24 days. Like aspirin (another inhibitor of platelets), this mushroom should not be ingested prior to surgery or by patients with poor blood clotting.

Auricularia polytricha photo © Tom Duffy

Western physicians thus became aware that Auricularia polytricha inhibits the tiny blood platelets that initiate blood clotting in the small vessels and capillaries of the body. This mushroom is a dark rubbery, irregular ear-like fungus known in Asian markets as “wood ears”. This mushroom is especially common on trees along canals and waterways in the damp, fertile province of Szechwan. Like the discovery of penicillin, it occurred in the course of a different investigation.

Cookbooks commonly confuse the fleshier Auricularia polytricha with the smaller and thinnerAuricularia auricularia, which has no effect on platelets and which Cantonese cooking uses in its contrast of textures. The more spicily sauced cuisines of Szechwan and Hunan use the thickerAuricularia polytricha more for soaking up their richer sauces than for texture.

http://www.mykoweb.com/TFWNA/P-54.html

Black Fungus: (Auricularia polytricha) see illustration. Also known as cloud ear; tree ear; wood fungus, mouse ear, and jelly mushroom. It grows rapidly on a variety of woods including mango and kapok and is very similar to another fungus called Jew's ear (A. auricula). Some say the smaller cloud ear or mouse ear has a more delicate flavour than the larger wood ear.

It is mostly sold dried but is also available fresh. In its fresh form (or after the dried fungus has been reconstituted by soaking in water) it is easy to see how it derives its rather fanciful names. The frilly, brownish clumps of translucent tissue with a little imagination resemble the delicate curls of the human ear or billowing clouds. In the case of tiny mouse ear fungus, the rounded shapes which result when it is soaked are amusingly similar to those observed on the heads of Mickey Mouse and his Mouseketeers!

Wood fungus is prized in Chinese cuisine for its crunchy texture and therefore added to dishes only for the last few minutes of cooking. Delightful in salads, soups and stir-fries, it has no flavour of its own, but absorbs the seasonings it is cooked with.

Purchasing and storing: In its dried form there is a choice between the small variety which looks like flakes of greyish-black paper; or the larger variety which, even in its dried state, measures about 5-8cm (2-3 in) across and is black on one side, grey or beige on the other. After soaking, these need to be sliced into strips. All dried fungi keep well if stored airtight.

Preparation: Fungus must be soaked in warm water prior to use (15 minutes for small, 30 minutes for large). It swells to many times its size. After soaking, the fungus is rinsed thoroughly and trimmed of the tough, gritty part where it was attached to the wood. Then, particularly if using the large variety, it is cut into pieces of a suitable size and shape before adding to a dish.

Medicinal uses: Black fungus has a reputation in Chinese herbal medicine for increasing the fluidity of the blood and improving circulation. It is given to patients who suffer from atherosclerosis. Western medicine is now investigating centuries-old claims made by Eastern sages and finding them surprisingly accurate.

Encyclopedia of Asian Food
By Charmaine Solomon
Periplus Editions



Black Fungus
[Wood Ear, Cloud Ear, Tree Ear, Mouse ear, Jelly mushroom; Kikurage (Japan); Mu-ehr (China); Auricularia polytricha, also A. auricula-judae(Jew ear), Hirneola auricula-judae and others (variation in color)]
This thin nearly black fungus is sold dried and will expand to about 4 times the dried volume and about 5 times the weight when soaked. It is often used in soups and stir fries in China and Korea for its slippery but crunchy texture. It has little flavor of its own but does absorb flavors from other ingredients it's cooked with. In the photo there are three dried ones on the left, each a little over and inch across, and on the right a rehydrated one that was originally the same size as one of the others.
It is held in Chinese medicine to improve blood circulation and relieve atherosclerosis. Preliminary tests in Western medicine are encouraging and include confirmation of anticoagulant properties.

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Buying:   Black fungus can be found in just about any East or Southeast Asian market packed in cellophane bags. Not much to buying them except bigger is better (easier to handle). It is sometimes available fresh in shrink wrapped trays at markets in Los Angeles and other areas with large Asian populations. Technically, "cloud ear" and "wood ear" are supposed to be different sizes / varieties, but that and any other distinctions are pretty much lost in commercial products. Most available in California is just called "black fungus". Preparation:   Place dried fungus in a heat proof bowl and pour over enough hot water to cover after expansion (they will expand a lot). Let soak for 30 minutes or more, then rinse. Remove any woody anchor points and tear to sizes that match other ingredients.

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