Hakeke / Wood Ear / Pig’s Ear / Jelly Fungus

One of my favourite and most abundant wild mushrooms in Aotearoa. These jelly-textured fungi (Auricularia species) are easy to identify & not easily confused with any toxic mushrooms. They really do look like floppy ears growing on rotting wood. You'll often find them on damp, decaying logs in the bush, especially after rain.

Soft, young ones are best. Once they dry or get tough, they’re not so enjoyable to eat. But when picked at their prime, they add an amazing texture to meals.

The flavour is mild, but the texture is unique. Think seaweed meets noodle. Here’s how I like to use them:

• Slow-cooked in soups and broths

• Sliced into stir-fries

• Dehydrated for later

• Or marinated

Marinated Pig’s Ear (Wood Ear) Mushrooms Recipe

Here’s my go-to 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: dash of chilli oil or fresh ginger

1/2 tsp honey or maple syrup

Thinly slice fresh Hakeke and toss with the marinade. Let them sit for at least an hour to soak up all the flavour. Store in the fridge and enjoy as a snack, or add to salads and noodle dishes.

Why forage these?

Beyond being wild and free, they’re packed with medicinal benefits:

• Anticoagulant (supports blood flow)

• Cardiovascular support

• Anti-inflammatory, antiviral and antioxidant properties

• High in B5, copper, protein and fibre

Wood ears are highly valued in Chinese cuisine and traditional medicine, making up about 9 percent of the cultivated mushroom market there. They’ve been used for centuries as both food and medicine.

Note: These mushrooms may slow blood clotting. If you’re on blood thinning medication, check with a healthcare professional before consuming regularly.