Name: Pickled Scarlet Elf Cups and Jelly Ear Mushrooms
Ingredients: handful Jelly Ears; handful Scarlet Elf Cups; 1 tbsp apple cider vinegar; 1 tsp mild honey; pinch sugar; ¼ tsp salt; ½ tsp cracked coriander seed; ½ tsp freshly cracked pepper; 2 tbsp extra virgin olive oil; fresh parsley

Pickled Scarlet Elf Cups and Jelly Ear Mushrooms

The jelly ears take on the pickle beautifully; the elf cups hold their shape like edible petals.

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Ingredients

Fungi

handful Jelly Ears
handful Scarlet Elf Cups

Dressing

1 tbsp apple cider vinegar
1 tsp mild honey
pinch sugar
¼ tsp salt
½ tsp cracked coriander seed
½ tsp freshly cracked pepper
2 tbsp extra virgin olive oil

Optional garnish

fresh parsley

Instructions

Thoroughly clean the fungi with a mushroom brush, ensuring all the woodland debris is removed.
Blanch the jelly ears for 3 minutes. Drain well.
Blanch the scarlet elf cups for 2 minutes. Drain well.
Cut all the fungi into strips
Crush the coriander seeds in a mortar. Grind the black peppercorns. Mix all the ingredients for the dressing.
Pour the dressing over the fungi and leave 24 hours.

Notes

Serve with soft cheese (or labneh) and good sourdough bread.

Use as a garnish for mushroom based pasta dishes

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