As the name suggests, Judas’s ear is very strikingly similar to the human ear, not only in shape, but also in its structure, which resembles cartilage.
Despite its repulsive appearance for some, this is a very tasty and versatile mushroom in the kitchen, which will make you happy especially if you decide to cook in an Asian style!
Read important information on how to know, process and enjoy it!
What is Judas’s ear?
It is an edible mushroom that can be found in the temperate climate zone (including here) all over the world.
It grows mainly from dead old branches and trees. Sometimes we can also find them on beech, ash or elder, ash or maple.
The mushroom, unlike other species, grows throughout the year.
How did its name come about?
The name of this mushroom is a Christian reference to Judas Iscariot, who
How to recognize Judas’ ear?
- It grows on older or dead branches. It is most often found on elder, ash or beech.
- It always grows in a large group with other mushrooms of the same species.
- The mushroom does not have a typical shape, as we are used to with other types of mushrooms, for example. Its shape is bowl-shaped, funnel-shaped and bent.
- Its color is shiny brown, reddish brown.
- The pith is also reddish-brown in color.
- It has a texture similar to cartilage or jelly and is covered with fine hairs that give it a velvety appearance.
- When cut, it does not change color and its smell is bland.
- Among the health effects of Judas’s ear, we include the ability to regulate the level of cholesterol in the blood, strengthen immunity, support heart health and help in the treatment of hemorrhoids.
- It is an edible mushroom that is most suitable in the preparation of Asian dishes, soups, pasta or risotto.
Can Judas’s ear be mistaken for another mushroom?
A big advantage, especially for beginner mushroom pickers, is that there are no other similar poisonous species for Judas’s ear.
Only collect mushrooms that are not covered with green algae.
What recipes to prepare with Judas’ ear?
This is a very popular mushroom that is highly valued in Asian cuisines.
It has no taste on its own and very well absorbs the flavors and smells of the other ingredients it is cooked with. It is a great ingredient when used as a dry ground spice, for example in broths.
It is a great ingredient in Chinese soups and the main ingredient in mushroom salad.
It absorbs the flavors of spicy marinades, although the texture is crunchy and slippery, not to everyone’s liking.
It is enough to clean it thoroughly before its own consumption.
- To prepare the sponge, soak it in warm water until soft.
- Then rinse them under water and wipe off any dirt.
- They are usually thinly sliced before adding to the recipe.
- To preserve their juicy texture, cook them only briefly.
- When added to sauces, soups and stews, they are one of the last ingredients.
As has been said many times, this kind of mushroom goes perfectly with Asian dishes, so don’t hesitate to add it to a recipe like this one for Bun Cha, or Vietnamese belly !
Get inspired bythese fried rice recipes or this delicious Japanese ramen .
Asian soup with Judas’ ear
- 400 g of chicken thigh steaks
- 2 teaspoons of peanut oil
- 30 g peeled ginger (grated)
- 1 L of chicken broth
- 60 ml of dry red wine
- 2 spoons of soy sauce
- A pinch of white pepper
- 100 g of Judas’s ear
- Garlic clove (thinly sliced)
- Bring a pot of salted water to a boil
- Add the chicken and bring back to a boil
- Remove the pot from the heat, drain and let the meat cool a little for 5 minutes
- Cut the chicken into thin slices
- In a medium saucepan or wok, heat the oil over high heat
- Add the ginger and chicken and cook, stirring, for about 2 minutes or until fragrant
- Add the chicken stock, wine, soy sauce and white pepper
- Bring the mixture to a boil in the pan
- Add the mushrooms and garlic and remove from the heat
- Divide the soup evenly between bowls and serve