Wood Ear mushroom- Auricularia
By: Eshed Haklai
Wood Ear mushroom, also known as Jelly Ear/ Tree Ear (formerly known as Jew’s ear) is a gelatinous-textured mushroom that can be found in Israel growing on old tree trunks from the south to the north of the country. It is very common in Asian cuisine, where its texture is used in soups, cold salads, stir-fries, and more.
In ancient Chinese medicine, it was regarded as a mushroom that improves blood circulation, strengthens the immune system, and supports heart and liver health. But what has modern research found? And how can it be incorporated into a salad, and is it even tasty? These questions will be addressed in this article
Although veined jelly ear is not sold in Israel as one of the 12 well-known medicinal mushrooms (see: Meet the Mushrooms), it is widely recognized as such in the East and appears in numerous studies. Its scientific name is Auricularia auricula-judae, and it has been studied in several fields, which we will briefly describe below.
Immune modulation:
Veined jelly ear has the ability to support immune system activity. A study from 2020 demonstrated that Auricularia stimulated immune function in mice that had undergone chemotherapy treatments. In a 2023 literature review, the medicinal potential of Auricularia polysaccharides was described.
Effect on metabolic syndrome:
A 2024 study demonstrated the effects of Auricularia in diabetic mice. The findings showed reduced blood glucose levels, increased activity of antioxidant enzymes (which reduce damage caused by high glucose levels), and improvement in insulin resistance.
In 2022, Auricularia supplements were found to reduce blood lipid levels (triglycerides) and cholesterol.
An additional study from 2025 showed behavioral changes in eating habits in mice fed a high-carbohydrate diet. The conclusion was that veined jelly ear positively affects gut bacteria, thereby influencing eating behavior.
Anticancer activity:
One of the interesting aspects of medicinal mushrooms is their ability to support the body in cancer-related conditions. Similar to other medicinal mushrooms, veined jelly ear has demonstrated tumor-inhibiting properties, including inhibition of sarcoma growth.
Auricularia has also been studied in relation to liver diseases, lung conditions, and more.
Active compounds
One of the challenges in medicinal mushroom research is isolating a single active compound and characterizing its activity. However, for veined jelly ear, there are studies that have achieved this.
A 2023 study isolated the compound glucuronoxylogalactoglucomannan from Auricularia, which was found to have anti-inflammatory activity.
Additionally, a 2021 study demonstrated that Auricularia polysaccharide extract (AAP) can support skin wound healing.
Summary:
Veined jelly ear is recognized in Eastern traditions as a medicinal mushroom for a variety of conditions. Research has found it to support immune function, metabolic syndrome, inflammation, oxidative stress, and skin health.
A limitation of the current research is that most studies are in vitro or in vivo, with very few clinical (human) studies. Nevertheless, the medicinal potential of veined jelly ear cannot be ignored.
Cold Asian Jelly Ear Salad
Ingredients (2–3 servings)
For the mushrooms:
10–15 g dried jelly ear mushrooms
Boiling water for soaking
A pinch of salt
(Alternatively, use about 100 g fresh jelly ear mushrooms and skip the soaking step)
Vegetables:
1 medium carrot, cut into thin strips
1 cucumber, cut into thin strips
Green onion or chives, finely chopped
1 clove garlic, crushed
1 red chili pepper, thinly sliced
Optional: a handful of chopped cilantro or mint
Dressing:
2 tablespoons high-quality soy sauce
1 tablespoon rice vinegar or lemon juice
1 teaspoon sesame oil
1 teaspoon cane sugar or honey
½ teaspoon freshly grated ginger
A pinch of salt
Optional: 1 teaspoon chili oil
Garnish:
Toasted sesame seeds
Chopped peanuts or cashews
Preparation:
Soak the jelly ear mushrooms in boiling water with a pinch of salt for about 20 minutes, until they swell and soften.
Rinse well, drain, remove tough parts, and cut into thin strips.
In a bowl, mix all dressing ingredients until the sugar dissolves; taste and adjust seasoning as needed.
In a large bowl, mix the mushrooms with the vegetables and gently pour the dressing over the salad.
Refrigerate for at least 10 minutes to allow flavors to absorb.
Sprinkle with sesame seeds and nuts and serve