Spring elf canapes recipe

Spring Elf Canapes

Table of Contents

About this recipe

They can make the perfect gourmet woodland snack because the ‘basket shape’ of scarlet elf cup mushrooms allows to fill them with other hedgerow edibles in season. Think of wood sorrel, wild garlic, velvet shank mushrooms, pink purslane, three cornered leek or hairy bittercress for instance.

Please note general advice is to cook all wild mushrooms. Take a nibble first to make sure it agrees your body.

Directions

You just need to combine carefully all your ingredients; that could include leaves, nuts, berries or fungi. I have used the ingredients available at this moment of the year, including part of the hazelnuts I harvested in autumn. It is always better to keep it simple.

-Left: Wild garlic buds and wood sorrel leaves

-Top right: Chickweed and hazelnut

-Bottom right: Wood sorrel and hazelnut

Everything is served in a lemony wood sorrel bed. This is the true taste of early spring woodland!

Easy foraging - Free Ebook

Want to improve your foraging skills?

Join my newsletter to get a FREE ebook and receive plant profiles, seasonal reminders and foraging tips.

You agree to our Terms & Conditions and Privacy Policy 

Alvaro Docio

Alvaro Docio

I am the person behind British Local Food. As a forager and wild food educator, my aim is to inspire you to go outdoors, familiarise with your local plants and make the best of their culinary and medicinal properties, in the hope you'd pass on any knowledge gained down to the next generation.

Liked it? Share with friends!

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
Share on print

Leave a comment