Just keep in mind that human research is limited, and further studies are needed. It’s quite popular in Asia, where it’s regularly added to soups, and it has long been used in traditional Chinese medicine.ĭespite the multiple uses of black fungus in traditional Chinese medicine, scientific research on it is still in the beginning stages.Īll the same, this mushroom has been noted for its potential immune-enhancing and antimicrobial properties ( 7, 8).
summaryīlack fungus is fairly neutral in taste and can take on many flavors. Since the 19th century, black fungus has been used in traditional Chinese medicine to alleviate symptoms of several conditions, including jaundice and sore throats ( 2). Like tofu, it absorbs the flavors of the dish it’s a part of. As it has a fairly neutral taste, it’s even added to Cantonese desserts. It’s a bit coarser than the wood ear mushroom and frequently used in soups. Nonetheless, these fungi boast similar nutrient profiles and culinary uses and are sometimes referred to interchangeably ( 1).īlack fungus is a popular ingredient in Malaysian, Chinese, and Maori cuisine. While black fungus is marketed under several names, it’s technically different than the wood ear mushroom ( Auricularia auricula-judae), its botanical cousin. Keep this in mind when you’re cooking, as small amounts can go a long way. While soaking, the mushrooms expand 3–4 times in size. Before you eat it, it needs to be reconstituted in warm water for at least 1 hour. Black fungus is usually sold in dried form.
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