Beefsteak Fungus

Beefsteak Fungus

 

Beefsteak Fungus

 

This mushroom is best cooked in a creamy recipe, or mixed with other mushrooms due to the slight acidic taste. The wood of trees infected with the beefsteak fungus develops brown rot, which makes the wood richer, darker and of great interest to the furniture building trade.

Mushroom Type


Common Names Beefsteak Fungus, Ox-tongue fungus
Scientific Name Fistulina hepatica
Season Start Aug
Season End Nov
Average Mushroom height (CM) 0
Average Cap width (CM) 20


Fruiting Body


Tongue to liver shaped semicircular bracket with an inflated edge when young flattening with age. Red or red/pink/brown. Usually moist or sticky.


Pores


Off-white to cream tiny round pores or tubules which bruise red/brown.


Stem


Concolourous with the cap, lateral, short and thick if present.


Flesh


Red with white ‘veins’ very much resembling raw meat. Exudes a blood like liquid in drops.

Habitat

Growing on living or dead oak and sweet chestnut.

Possible Confusion


You are unlikely to confuse this species with anything else.

Spore Print


Pink/pale ochre. Ovate.

Taste / Smell


Slightly acidic or sour getting stronger with age. Good as a meat substitute as it looks like the real thing.

Frequency


Common.

Other Facts
Can be eaten raw in salads where the fruity, acidic taste goes quite well.