Wood avens tincture soaked jelly ear fungus with candied rosehip

OK when I first heard of chocolate covered wood ear fungus I was a bit hesitant. I mean, we don’t really associate mushrooms with sweet tastes and it is a bit strange to imagine anything relevant, especially jelly ear fungi that are gelatinous and perfect for a ramen dish.

But trust me on this one, this thing is amazing dipped in chocolate (thank you Michelle for bringing this to my attention!)

So first things first.

For this recipe you will need

• 1 handfull dehydrated jelly ear fungi
• 1 bar of bitter dark chocolate
• 3 tablespoons rosehips, deseeded
• enough wood avens tincture to cover the jelly ear fungus
• 3 tablespoons sugar + to taste

To start, you will want to mix the tincture with enough sugar so that it is sweet enough for you. Cover the jelly ear fungi in the mix and leave to soak it up.

In a pot place your deseeded rosehips (TIP, it is easier to process rosehips that have been through a couple of frosts) and the 3 tablespoons of sugar. Place over medium heat and cook until they have caramelised. Set aside on parchment paper.

Take your soaked fungus (the longer you leave it the more liquid it will soak up) and leave on a napkin to drain.

In another pot melt some of the chocolate. Once melted remove from the heat and dip in the jelly ear. Place a small piece of candied rosehip on top and put in the fridge for 10 mins or until solidified.

If you don’t have wood avens tincture you can use cognac, juice or even spruce syrup!

Enjoy ❤