Hakeke / Wood Ear Marinade Recipe

One of my favorite and most abundant wild mushrooms in NZ, Hakeke (Auricularia species) is wonderfully easy to identify and not easily confused with any toxic mushrooms. These soft, jelly-like fungi really do resemble floppy ears growing from damp, decaying wood, especially after a good spell of rain.

The younger, softer mushrooms are the best to harvest. Once they dry out or become tough, they lose their lovely texture. Picked at their peak, they're a delicious addition to all sorts of meals.

Their flavor is subtle, but their texture is something special, somewhere between seaweed and noodles. My favorite ways to enjoy them are:

• Slow-cooked in soups and broths

• Sliced into stir-fries

• Dehydrated to use later

• Marinated for a simple snack or side

Marinated Hakeke (Wood Ear) Mushrooms

My favourite marinade:

1 tbsp soy sauce or tamari

1 tsp rice vinegar or apple cider vinegar

1 tsp sesame oil

1 clove garlic, finely grated

Optional: a dash of chilli oil or freshly grated ginger

½ tsp honey or maple syrup

Thinly slice fresh Hakeke and toss through the marinade. Leave for at least an hour so the flavors can soak in. Store in the fridge and enjoy as a snack, or add to salads, rice bowls or noodle dishes.

Why forage Hakeke?

As well as being abundant, free and delicious, Hakeke has a long history of medicinal use and offers a range of beneficial compounds. It is known for its:

• Anticoagulant properties (supporting healthy blood flow)

• Cardiovascular support

• Anti-inflammatory, antiviral and antioxidant activity

• High levels of vitamin B5, copper, protein and fibre

Wood Ear mushrooms are highly prized throughout Asia, particularly in Chinese cuisine and traditional medicine, where they've been enjoyed as both food and medicine for centuries.

**A note of caution:** Because Hakeke may slow blood clotting, anyone taking blood-thinning medication should check with their healthcare professional before consuming it regularly.

Learn more about foraging with my Foraging Guidebooks, Online Course or in person Foraging Workshops.