When I purchased my beautiful mushrooms at the markets I also spotted some fresh wood ear fungus. I remembered this recipe of Janella Purcell's from Good Chef Bad Chef and thought I must try them.
The aroma of the wood ear when fresh and when steamed was really nice, almost sweet. The texture was soft to touch but was actually not as flexible as it looks.
The recipe itself was simple with the classic asian flavours of a sesame oil and soy with the beautiful white fish topped with ginger and spring onion. I served with soba noodles as i haven't yet found quinoa noodles to buy. The fungus was steamed at the end along with a bunch of chinese greens.
It was delicious. The fungus had a mild taste that complimented the dish well, its texture was a bit strange, kind of 'squeaky'! Amazingly my daughter loved it, we had to share some of our fungus as she polished her (meagre) serving off so quick :)