There are lots of these beautiful Scarlet Elf Cups fungi about at the moment in damp deciduous woods. The contrast of their deep red colour and the dusting of snow last week made me reach for my camera.
Fungi are listed in the books as edible, poisonous or inedible. The latter usually means they are either tough, like trying to eat your shoe, or have no flavour. Some books put these into the inedible camp, but I, and many others, think they are rather good (not too far from a raw Field Mushroom). Some mushrooms, in the same way as Kidney beans, need to be cooked before you can eat them. However, I am unaware of any problems from eating these raw. As with any wild food take a nibble first to make sure you don’t have any adverse reaction. Frying quickly retains the colour – so throw into a stir fry at the last minute. You could serve with white fish to show off their colour or sprinkle on top of nettle soup. They can be added to stews though the colour goes. Raw, the shape lends itself to being stuffed – cooked egg with any of other spring wild foods such as Three Cornered Leek, Wild Garlic flowers, Pennywort, Hairy Bittercress or other herbs. You could also poach them in a reduction made from onion or chicken stock.