Black fungus is an edible wild mushroom predominantly found in China.
Known for its jelly-like consistency and distinct chewiness, black fungus is a popular culinary ingredient across a range of Asian dishes.Frequently used in soups. As it has a fairly neutral taste, it’s even added to Cantonese desserts. Like tofu, it absorbs the flavors of the dish it’s a part of.
It has likewise been used in traditional Chinese medicine for hundreds of years.
Black fungus is sold in dried form and before you eat it, it needs to be reconstituted in warm water for at least 1 hour. While soaking, the mushrooms expand 3–4 times in size.