Wood ear mushrooms are well suited for cooking methods such as boiling, stir-frying, and sautéing. When cooked, Wood Ear mushrooms are firm, crunchy, and toothsome with a mild, musty flavor. Before cooking, the fungus should be rinsed, and any tough patches should be removed. Used for their chewy and toothsome texture, they can be added to soups, salads, or stir-fries and readily absorb accompanying flavors. Wood ear mushrooms are commonly added to Chinese hot and sour soup and to Szechwan and Hunan cuisine to soak up the spicier flavors. Outside of China, Wood Ear mushrooms are most found in dried form and can easily be reconstituted. To rehydrate, the fungus should be soaked in water for at least half an hour. Wood Ear mushrooms pair well with potatoes, fermented black beans, green onions, onions, ginger, soy sauce, red wine vinegar, sesame oil, cilantro, parsley, bay leaves, allspice, snow thistle, cucumber, bamboo shoots, green peas, tofu, pork, ham, shrimp, and crab.
Delivery service will be available soon – in the mean time you are welcome to visit our restaurant at 30 Shalva Dadiani St.
Orders placed on the website will be delivered to you at the address specified by you within seven days from the order, at the desired time.
For orders less than 100 GEL, 10 GEL is added – transportation fee.
Above 100 GEL, order delivery is free.
Delivery in the suburbs of Tbilisi (Tabakhmela, Shindisi, Tsavkisi, Kojori, Kiketi, Tskneti, Betania, Akhaldaba and other connected areas) costs 25 GEL.
They should be used immediately and will only keep for a couple of days when wrapped in paper towels and stored in the refrigerator.