Rain brings for one day these delicate and translucent wood ear mushrooms, usually velvety brown, growing on thoroughly dead branches. They pop up at all times of year after a soaking. You'll find these in Chinese cuisine, but they are so light and flavorless -- really, they're jelled water -- they are not worth cooking and eating any other way, except for their 9 grams of protein per 100 grams of mushroom.
You have to, must, are
required to cook them or they are not edible at all. They and the water they are cooked in are folk remedies for sore throats.
Latin name
Auricularia auricula-judae tells a story: These are often called Judas's Ears, because Judas hanged himself from a tree.
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