MUN (Dried Mushrooms) BIO 50 g - BIO PLANET

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Auricularia cornea was originally described from Hawaii ( Oahu) by German naturalist Christian Gottfried Ehrenberg in 1820. It was accepted as a distinct species by Bernard Lowy in his 1952 world monograph of Auricularia [1] and subsequently confirmed as distinct by molecular research, based on cladistic analysis of DNA sequences. [2] [3] 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. Smith, Lana Billings. "The nutritional benefits of wood ear fungus". www.livestrong.com . Retrieved 5 May 2016. 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 ] 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.

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Lowy, Bernard (1952). "The genus Auricularia". Mycologia. 44 (5): 656–92. doi: 10.1080/00275514.1952.12024226. ISSN 0027-5514. JSTOR 4547639. 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] So, Yan-kit (16 January 2015). Yan-Kit's Classic Chinese Cookbook. Penguin. p.248. ISBN 9781465439758. Riley, Murdoch (1988). Maori Vegetable Cooking: Traditional and Modern Methods. New Zealand: Viking Sevenseas NZ Ltd. p.6.

Māori 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] Elizabeth Speith. "Auricularia polytricha (Auriculariaceae) - HEAR species info". Hear.org . Retrieved 2011-02-28.

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a b c Looney, B. (2013). "Systematics of the genus Auricularia with an emphasis on species from the southeastern United States". North American Fungi. doi: 10.2509/naf2013.008.006. ISSN 1937-786X. 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. 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.Bandara AR, Mortimer PE, VadthanaratS, Xingrong P, Karunarathna SC, Hyde KD, Kakumyan P, Xu J (2020). "First successful domestication of a white strain of Auricularia cornea from Thailand". Studies in Fungi. 5 (1): 420–434. doi: 10.5943/sif/5/1/23. S2CID 234995383. Auricularia polytricha, originally described from India ( Eastern Ghats) by French mycologist Camille Montagne in 1834, is a probable later synonym. [2] Vernacular names [ edit ] The white, unpigmented form of A. cornea is called yumuer in China and is now cultivated. [3] [7] Description [ edit ] 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]