Wood ears belong to the species complex Auricularia.
Unlike most other mushrooms, which tend to be associated with a particular season, wild wood ears can be found year-round, as long as conditions are humid enough: floppy and huge when mature, or pertly cupped when very young.
A February log, full of moist wood ears.
That first bite of a wood ear is memorable. If you have never eaten one before, expect a sharp crunch, as your teeth break the cap, followed by a burst of the jelly that is held between the cap’s layers.
Wood ear cooking tips: Eat them cooked, not raw (all mushrooms contain chitin, which is broken down by heat; it can cause digestive issues, otherwise.)
To prepare wood ears, wash them well and cut off just the small tough “foot” where they attach to their log of choice. Covered in the refrigerator they will last for at least two weeks.
Caution: While Auricularia mushrooms in general are edible, a couple of species have been studied for their (proven) blood-thinning properties. To err on the safe side, don’t eat a big wood ear meal before surgery or if you take blood-thinning medications.