Published via Ecency

Earlier today, I nipped into the woodland, hoping to see some scarlet elf cup Sarcoscypha coccinea mushrooms to add to my salad this evening. They normally sprout around this time, in late winter.

The woodland is still asleep, the wet ground releasing a soft, earthy scent into the air, and everything seems ready to wake up.

Then a flash of red on the ground: a troop of elf cup mushrooms. I wasn't disappointed.

When everything seemed lifeless, this mushroom looked as if it were shouting with its strikingly vibrant colour, ‘Spring is coming!’ giving hope and brightening the woodland.

How amazing nature is, and how clever mushrooms are, they definitely have their own way of communicating with us, if only we take the time to understand.

Scarlet elf cup, ruby elf cup, red cup, pixie cup, and goblet fungus. Such cute names! They always spark my imagination and turn the woodland into a little magical forest.

Their bowl shape makes them look like tiny woodland cups or goblets, and since it has been raining, the cups were filled with water.

I picked a few.

A handful is enough. Then I slowly made my way back along the muddy ground.

Once home, I decided to add them to my salad.

🧚‍♀️ Simple Enchanted Elf Cup Salad

Ingredients

A handful of ruby elf cups (scarlet elf mushrooms)
A handful of assorted edible wild greens
A few sprigs of woodland herbs (parsley or thyme)
A little golden carrot (finely shredded)
A sprinkle of toasted hazelnuts
A drizzle of olive oil
A squeeze of lemon juice
Pinch of salt and pepper
daisies or any edible wild flower

🧚‍♀️Instructions

Rinse and clean the ruby elf cups.
Drop into boiling water for 1 minute.
Plunge into ice water to stop cooking and preserve colour.
Drain and pat dry.
Slice if large.
Rinse and spin dry the greens.
Toss the greens, herbs, and carrot in a bowl.
Drizzle with olive oil and lemon, season with salt and pepper.
Scatter the elf cups on top.
Sprinkle hazelnuts and petals or wild flower over the salad.
Serve immediately and enjoy.