Wood Ear Mushroom

Yes. Wood ear mushrooms are rubbery, slippery, and challenging to chew—qualities that increase the risk of choking. To reduce the risk, fully cook the mushrooms, then remove the thick stem and finely chop the cap. For dried wood ear mushrooms, make sure they are fully rehydrated and cooked, then discard the stem and finely chop the cap. As always, make sure to create a safe eating environment and stay within an arm’s reach of a baby during mealtime. For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

No. Mushroom allergy is rare, although not unheard of.^{1 2 3} There have been reports of anaphylaxis, as well as rashes among those handling mushrooms.^{4 5 6} Mushrooms also contain chitin, a common carbohydrate found in crustaceans and insects that may contribute to an allergic response in certain individuals.⁷

Individuals with Oral Allergy Syndrome (also called pollen food allergy syndrome), particularly those sensitive to mold, may also be sensitive to mushrooms.^{8 9} Oral Allergy Syndrome typically results in short-lived itching in the mouth and is unlikely to result in a dangerous reaction. Cooking or canning mushrooms can help minimize and even eliminate the reaction.^{10 11}

Dried wood ear mushrooms may be preserved with sulfites. While sulfites are not a common allergen, certain individuals, particularly those with asthma, can have allergy-like reactions to added sulfites.¹² If sulfites are a concern, avoid ingredients such as sulfur dioxide, potassium bisulfate, potassium metabisulfite, sodium bisulfite, sodium metabisulfite, and sodium sulfite to name a few.¹³

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the amount over future meals.

Yes. Wood ear mushrooms are a good source of zinc, selenium, and vitamin B6, which work together to support baby’s growth, development, immune system, heart health, and metabolism. It also offers fiber to help baby’s gut microbiome flourish.

Make sure to buy wood ear mushrooms from a reputable source and avoid foraging your own mushrooms unless you are an expert mycologist, as there are many poisonous mushrooms growing in the wild.^{14 15}

★Tip: Before cooking with dried wood ear mushrooms, make sure to reconstitute them in water until soft. Dried wood ear mushrooms can be rehydrated in boiling water or for a longer period of time in cold water. If soaking in cold water, keep the container of mushrooms and water in the refrigerator to reduce the risk of foodborne illness.¹⁶

No, wood ear mushrooms should be cooked before serving, as they can be contaminated with the bacteria that causes Salmonellosis and other illnesses.^{17 18} Cooking mushrooms helps reduce the risk of foodborne illness, while also making them easier to digest.

Yes. Wood ear mushrooms contain fiber and fluid to support healthy gut bacteria, bulk up poop, and hydrate the intestines. Mushrooms also offer prebiotics, special carbohydrates that help friendly gut bacteria flourish.^{19 20} Introduce high-fiber foods like mushrooms gradually and regularly in baby’s diet as tolerated; a little gassiness or a few blowouts is just a sign that baby’s digestive system is adjusting, so no need to remove the food from the diet.²¹ Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about baby’s pooping and digestive function, talk to your pediatric healthcare provider.

Wood ear mushrooms originated in Asia and the Pacific Islands. While they can be found growing in the wild, wood ear mushrooms are cultivated on a large scale to satisfy the demand for this popular fungus. Also known as hei mu-er, black fungus, wood jellyfish, and kikurage, among other names, fresh wood ear mushrooms have a short shelf life, so they are commonly found dried outside the regions in which they are grown. Wood ear mushrooms offer chewy texture and absorb flavors easily, which makes them a great addition to rich and tangy dishes like suānlà tang, a hot-and-sour soup from China.