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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.
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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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