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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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