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Cooking black fungus / wood eared mushrooms - go!

thegratergood | Apr 7, 201507:57 AM

Just got a *big* box of fresh black fungus / wood ear mushrooms in my CSA. I don't quite know what to do with it; I had thought it'd be dried and I could keep it for a while. But the fresh mushrooms smells fishy/vinegary and I don't really want to keep it in my fridge for more than a few days.

What have you made with this fungus and recipe if any? I've had really delicious Shanghainese style cold fungus before so will be experimenting with that this week, but any other ideas would be awesome.

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