Black fungus aka tree jellyfish, also known as cloud ear fungus, black Chinese fungus (or mushroom), wood ear fungus, wood fungus, ear fungus, or tree ear fungus. It is usually sold dried and needs to be soaked before use. While almost tasteless, it is prized for its slightly crunchy texture and potential medicinal properties, including its newly discovered anticoagulant properties. Of note, the slight crunchiness persists despite most cooking processes.

A. Soak the dry black fungus in cold water for 20-30 minutes until they fully expand. Clean them well, and trim off the stems with scissors. Tear them into small pieces.

SHIITAKE. Also known as Chinese Black, Oriental Black, Black Forest, and Golden Oak, these mushrooms have a unique, smoky flavor and meaty texture.The Japanese name, shiitake (shee-tah-kay) is derived from “shii” meaning the shiia or oak tree on which they grow and “take” meaning mushroom.
See medicinal properties at this link.

Dried shiitakes can be broken up and added to soups, stews, sauces or any dish calling for mushrooms. Shiitake stalks, especially those from dried mushrooms, should be removed before cooking as they are rather tough and fibrous. They can be saved up and added to stock, tucked into a bouquet garni or steeped into comforting, soothing teas, then discarded.

Shiitake tea is known throughout the world as the drink of good health
To use dried shiitakes in place of fresh mushrooms, just soak whole or broken up pieces in enough boiling water to cover for about 20 minutes or until they plump back up. They are now ready to use in place of fresh-pick and will yield a chewier texture I find most appealing. Save the soaking water to add to gravy or soup or better yet, sit down and enjoy it as a nourishing drink.

Good info here about the different types of mushrooms and their substitutes for cooking I’ll admit I use fresh mushrooms for my dishes.

Health and medicinal benefits of Black Fungus