Black fungus (Auricularia polytricha) is an edible mushroom with a distinctive ear-like shape—which explains its other names: tree ear or cloud ear fungus.
Native to China, it also grows in tropical climates including the Pacific Islands, Nigeria, Hawaii, and India. You’ll find it on tree trunks and fallen logs in the wild, though most commercial black fungus is cultivated.
With its jelly-like texture and mild flavor, black fungus is a staple in Asian cooking and has been used in traditional Chinese medicine for centuries.
Lose weight
Gain muscles
Eat healthy
Explore new cuisines
Marcus J.
Available on the App StoreHere’s what you need to know about this unique ingredient.
In this article
How is black fungus used?
Black fungus is typically sold dried. Before cooking, soak it in warm water for at least an hour—it will expand 3-4 times in size, so a little goes a long way.
You might see it labeled as wood ear mushroom (Auricularia auricula-judae), which is a closely related species with similar uses and nutritional profile. The two are often used interchangeably.
Black fungus has a fairly neutral taste, making it versatile. It absorbs the flavors of whatever dish it’s cooked in—much like tofu. You’ll commonly find it in:
- Chinese soups and stir-fries
- Malaysian and Maori dishes
- Even some Cantonese desserts
In traditional Chinese medicine, black fungus has been used since the 19th century to treat various conditions, including jaundice and sore throats.
Nutritional profile
Black fungus is notably low in calories but high in fiber.
One-quarter cup (7 grams) of dried black fungus provides:
| Nutrient | Amount |
|---|---|
| Calories | 20 |
| Carbs | 5g |
| Protein | <1g |
| Fat | 0g |
| Fiber | 5g |
| Sodium | 2mg |
The same serving offers small amounts of potassium, calcium, phosphorus, folate, and magnesium—minerals important for heart, brain, and bone health.
Potential health benefits
Research on black fungus is still emerging, but the available studies suggest several potential benefits. Most research has focused on the mushroom’s polysaccharides—complex carbohydrates with various biological activities.1
Rich in antioxidants
Like other mushrooms, black fungus contains powerful antioxidants, including polyphenols.
These compounds help combat oxidative stress, which is linked to inflammation and chronic diseases like heart disease and diabetes. Some antioxidants in black fungus are even more effective than vitamin E at neutralizing free radicals.
Because dried black fungus is concentrated, it may contain higher antioxidant levels than fresh mushrooms.
May support gut and immune health
Black fungus contains prebiotics—mainly in the form of beta-glucan.
Prebiotics feed the beneficial bacteria in your gut, supporting digestive health and regular bowel movements. Since gut health is closely connected to immune function, these prebiotic effects may also help strengthen your immune response.
May help lower cholesterol
Animal studies suggest that compounds in wood ear mushrooms may help reduce LDL (“bad”) cholesterol, which could lower heart disease risk.
However, human research is limited, and results from animal studies don’t always translate to people.
May protect brain health
One test-tube study found that compounds in wood ear mushrooms inhibited beta-secretase, an enzyme that releases proteins linked to Alzheimer’s disease.2
While promising, this was a laboratory study—human research is needed before drawing conclusions about brain-protective effects.
May support liver health
In rat studies, black fungus extract appeared to protect the liver from damage caused by acetaminophen (Tylenol) overdose, likely due to its antioxidant properties.
Again, human studies are lacking.
Precautions
Black fungus from commercial suppliers is generally safe with few reported side effects.
A few things to keep in mind:
- Always soak dried black fungus before cooking—it’s too dense and brittle to eat dry
- Cook it thoroughly to kill bacteria and remove residue. Boiling may actually increase its antioxidant activity
- Don’t forage for wild black fungus—misidentification risk is real, and wild fungi can absorb environmental pollutants. Some wild mushrooms are poisonous or fatal if consumed
Look for dried black fungus at Asian grocery stores or online. It keeps well in the pantry and rehydrates quickly when you’re ready to use it.
Suggested read: 10 Health and Nutrition Benefits of Macadamia Nuts
Bottom line
Black fungus is a low-calorie, high-fiber mushroom with a mild flavor that absorbs surrounding flavors well—making it a versatile ingredient in soups, stir-fries, and other dishes.
Early research suggests potential benefits from its polysaccharides and antioxidants, including support for gut health, cholesterol management, and possibly brain and liver protection. However, most studies have been conducted in test tubes or animals—human research is still limited.
If you’re curious, pick up some dried black fungus and try adding it to your next soup or stir-fry. Just remember to soak and cook it thoroughly.
Miao J, Regenstein JM, Qiu J, Zhang J, Zhang X, Li H, Zhang H, Wang Z. Isolation, structural characterization and bioactivities of polysaccharides and its derivatives from Auricularia-A review. Int J Biol Macromol. 2020;150:102-113. PubMed ↩︎
Bennett L, Sheean P, Zabaras D, Head R. Heat-stable components of wood ear mushroom, Auricularia polytricha (higher Basidiomycetes), inhibit in vitro activity of beta secretase (BACE1). Int J Med Mushrooms. 2013;15(3):233-49. PubMed ↩︎
Sarah M.
Linda P.
Maya T.
Marcus J.
Emma R.
Amanda K.
Chris B.
David L.
James W.
Jennifer S.
Kevin H.
Lisa C.
App Store ★★★★★
