In the autumn forest on dead wood, it is easy to notice a strange growth that at first glance does not look like a mushroom at all: a brown, sometimes reddish-brown plate with wavy edges resembling an auricle. This is Auricularia auricula-judae, a species valued in various countries not only for its unusual appearance but also for its crunchy texture after cooking. Let's figure out where to look for it, where its spooky nickname came from, and what science knows about the mushroom.
Where and How "Judas's Ear" Grows
According to blogger Yaroslav Fishchenko, in its fresh state, the fruiting bodies of Auricularia are soft, elastic, and gelatinous. Having lost moisture, the mushroom shrivels and hardens, but after getting wet, it swells again and partially restores its former shape — it is this feature that makes it look like an organism that "comes alive" after rain. Most often, the species settles on dead or weakened elder wood in humid, shaded places, but it is also found on other deciduous trees.
Where the Spooky Name Comes From
The second, most famous name of the mushroom — "Judas's ear" — goes back to an ancient European legend. According to tradition, Judas Iscariot hanged himself on an elder tree after betraying Jesus, after which the mushroom growths on the wood began to be associated with his ears. Despite the gloomy origin of the name, in culinary tradition, especially in East Asia, related species under the general name "wood ear" have long been considered a valuable product.
Why It Is Compared to Pig Ears
The main feature of Auricularia is not its bright taste, but its texture: after heat treatment, the mushroom remains firm and pleasantly crunchy, which is why it goes well with sauces, spices, and vegetables. In Chinese cuisine, a wood ear salad with garlic, soy sauce, and vinegar is popular: the mushrooms are washed, boiled, then mixed with minced garlic, soy sauce, vinegar, a pinch of sugar, and sesame oil, optionally adding hot pepper. Before serving, the appetizer is cooled in the refrigerator so that the mushrooms are soaked in the sauce — the result is a savory dish with a distinct crunch, for which Auricularia is compared to pig ears.
What Science Says
Auricularia contains polysaccharides and other biologically active substances that researchers are studying due to their potential impact on the body's immune responses; in laboratory conditions, mushroom extracts have also demonstrated antimicrobial activity. In particular, in a study published in 2020 in the International Journal of Biological Macromolecules, scientists studied the Auricularia polysaccharide and its effect on immune system cells, while another scientific work examined the antimicrobial properties of the mushroom's protein extracts. At the same time, as emphasized in the source, such laboratory results do not mean that regular consumption of the mushroom guaranteed boosts immunity or cures bacterial infections: additional studies involving humans are needed to confirm specific therapeutic effects.
Important: Safety
Auricularia auricula-judae is considered edible only after proper heat treatment. Marinade does not replace boiling: wild mushrooms should not be eaten raw or marinated without prior preparation. And, as with any forest mushroom, it can be harvested only when the species is reliably identified: the mere similarity to an ear is not a sufficient sign for recognition, so acquaintance with the mushroom should begin with accurate identification, rather than tasting.
