Sarcoscypha sp.

Went on a walk, found dinner.

Gosh, I missed this! Missed walks like this, missed finding bugs, and flowers, and mushrooms on our way. Missed all of it. Missed cooking what we found. Missed all these insane colors, tastes and feelings. I also missed this kinda posts here on the blog. I’m so grateful for spring, even if it’s a pretty rough one. πŸ™ˆ

So here’s what we found.

Sarcoscypha austriaca

Sarcoscypha austriaca also known as scarlet elfcup is a saprobic fungus. This species is growing in winter and early spring, so if you want to taste it, you should hurry! You can find it in damp habitats, on fallen pieces of hardwood. I don’t know what I like more about it, its cup-shaped body, its vibrant color, its smooth touch, or its mild flavor. It’s the first time we pick this species, but surely not the last one, as we are totally in love with it. Good thing is that it’s very safe for beginners like us, because it’s quite hard to miss it and the only thing you can mistake it for are its cousin, the Aleuria aurantia, which is also edible. Pfiu! πŸ˜…

And here’s how we cooked it.

“Chinese” Sweet & Sour Elfcup

Ingredients (for 2):

  • 1 cup of rise;
  • 1 handful of elfcups, cleaned;
  • 1 red pepper, chopped;
  • 1 zucchini, chopped;
  • 2 … of green onions, chopped;
  • 3 cloves of garlic, also chopped;
  • 4 tablespoons of soy sauce;
  • 1 tablespoon of olive oil;
  • 1 tablespoon of rice vinegar;
  • 1 tablespoon of brown sugar;

Cook the rice (use the indications from its package). Heat the oil, add the onions and the garlic, a few minutes later add the rest of the vegetables, and the soy sauce. The zucchini and the soy sauce will make enough liquids, so you don’t need to add water or anything else. Cover it and let it cook for a couple of minutes. When the vegetables are nice and soft you can add the sugar and the vinegar, serve it with rice and πŸ₯’. If you don’t know how to use them. It’s ok. Maybe you’ll learn this time. I swear it’s so good you will be motivated to pick up every single piece of rice.


P.s. I just learned that this can also be its sister the S. Coccinea aka the Ruby elfcup. But the differences are microscopic, and both of them edible. The more you know about mushrooms the more you realize how much you know in fact.

P.s. 2. I also learned that you can mistake it for its evil stepmother as well. But I googled the Microstoma protractum and it looks so different, I can’t really imagine how. 🀭 Just keep your eyes open and your mushroom identifier close to be safe.


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