More wild edibles to watch out for on your next fishing and hunting trip

SCARLET ELF CUP  Sarcoscypha austriaca/S. coccinea

Among the first harbingers of spring, this bright red cup fungus is common across North America. It occurs on decaying wood in dark, damp areas of the forest. Often irregularly shaped, it has a smooth inner surface and a paler, pink to yellowish felted outer surface and a short stipe or stem. Young cups are usually rolled inward, and it produces a white spore print. While not considered a “choice” edible mushroom due to its slightly woody texture and subtle earthy flavour, the Scarlet Elf Cup is an underappreciated edible mushroom! It can be somewhat difficult to clean due to its physical characteristics, but in my opinion it’s worth the effort. Slice into thin strips and sauté gently in a neutrally flavoured oil for just a couple of minutes—not too long as the flavour dissipates when overcooked! Serve simply as a side dish, float them on a consommé, or add a unique texture and a splash of colour to salads. You can also dehydrate and grind them into a powder for flavouring soups, sauces, omelettes, or risotto.