Scarlet Elf Cups, Jelly Ears & Roast Root salad
Scarlet elf cups (Sarcoscypha coccinea) are mild, slightly mushroomy, visually stunning.
Jelly ears (Auricularia auricula-judae) have little flavour but a beautiful, silky bite.
Together: colour + texture contrast.
Ingredients
- 6 –8 fresh scarlet elf cups
- 1 generous handful jelly ears
- 2 carrots
- 1 parsnip
- 1 small red onion
- Olive oil
- 1 tsp cider vinegar
- Small knob butter
- Thyme fresh if possible
- Sea salt
- Cracked black pepper
- Optional: toasted walnuts or hazelnuts
Instructions
Clean carefully
- Rinse both fungi quickly in cold water to remove grit.
- Trim jelly ears into bite-sized strips.
- Leave elf cups whole if small; halve if large.
Roast the roots
- Cut carrots & parsnip into batons.
- Toss with olive oil, salt, thyme.
- Roast at 200°C until caramelised (25–30 mins).
Cook the fungi
- In a hot pan:
- Add butter + small splash olive oil
- Add jelly ears first (2–3 mins)
- Add elf cups last (just 1–2 mins)
Finish with:
- Pinch salt
- Tiny splash cider vinegar
- Black pepper
- Do not overcook — they lose texture quickly.
Assemble
- Toss warm roots with fungi.
- Add nuts if using.
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