Fistulina , the genus name of the Beefsteak Fungus, means 'with little pipes or tubes'. What makes Fistulina fungi different from other polypores is that the walls of each tube are separate rather than being shared with neighbouring tubes. The specific name hepatica is a reference to the liver-like appearance of mature Beefsteak Fungus brackets.
Fungi in the genus Fistulina are distinguished by having tubes that are clearly separated from their neighbours. In contrast most other polypores have tubes that are securely fused to one another. In northern Europe Beefsteak Fungus is the only Fistulina species we are likely to see. This bracket is commonly known as the Beefsteak fungus because it looks so much like raw meat and, when cut, bleeds quite convincingly too.
Unfortunately, as an edible species it does not really live up to its good looks. This very young fruiting body is only 5cm across and looks more like a strawberry than a liver, but when it is fully developed it will be much larger and shaped even more like a liver or an ox tongue.
The upper surface of a Beefsteak Fungus gradually turns deep red and develops a rough warty surface. The straw-yellow pores of Fistulina hepatica become reddish-brown as the fruiting body ages; they bruise deep red-brown.
It is very easy to separate the tubes which, unlike those of many other polypores, are not bonded together. The brackets of Fistulina hepatica , the Beefsteak Fungus, range from 10 to 25cm across and 3 to 6cm thick when fully mature. Fistulina hepatica brackets usually occur low down on the trunks of trees - most commonly oaks and sweet chestnuts - and it is quite common for them to emerge from the trunks or roots of fallen trees long after the tree itself is leafless and dead.
Inonotus hispidus is a similar large reddish-orange bracket with a hairy upper surface; it occurs most often on dead and dying oak and apple trees. I found I liked them raw, mixed with other ingredients and prepared simply, enjoying them the most when they tasted pure and un-manipulated. A fascinating mushroom, I just wish it tasted more sour.
After a few more years of cooking with these, I can definitely tell you that beefsteaks are best eaten raw-a novelty and anomaly among wild mushrooms. The first thing I made with them was a simple tomato salad. Beefsteak Mushrooms with Sorrel and Lemon. Funnily enough Alan — I just had some for lunch. Carpaccio style, with some dry sauteed girolle, wood sorrel and a blackberry balsamic dressing. The thought process being that the sorrel would enhance the tartness whilst the balsamic adds a sweet note.
Picture is up on my Instagram account — wyltshyrespyder. Marc Wiltshire, England. I shave with a vegetable peeler into strips raw and coat in coarse salt and sugar for quick pickle. Add as garnish to green salad almost like sweet pickled shallot.
Sour makes salad pop. I have found only one in Minnesota in 35 years of mushroom hunting—a perfect fresh specimen. I tried a few different things. The one I liked best was a Thai style light stir fry with vegetables, cilantro, lime leaf, and fish sauce served over rice noodles.
The acidity of the mushroom worked really well, and the texture was similar to beef. Small slivers fried like bacon are delicious and great on top of salads. What do I have. Trying to send a picture. May need your email. Think it looks similar to beefsteak. Need email to send pictures. Found it today near Pittsburgh. I was surprised to find one of these in my backyard yesterday, growing on an oak stump. I walk past the same point every day, and am pretty good about noting such things.
You can see an image while I was giving it a precautionary anti-bug soak — it stained my hands red, and soaking it brought out strange streaking on the top of the mushroom. Interestingly, when I set the mushroom down on an unstained bookcase it also left a stain on the bookcase.
There was one little black beetle crawling around on the mushroom surface, but none within and no worms.
I found the tubes on the bottom for which it was named fascinating to look at under a magnifying glass. It had an interesting pale interior that looked as though it was white meat tinted with blood — it reminded me greatly of medium rare pork. As I mentioned, the mushroom was quite young! This is, quite honestly, my default preparation for every mushroom the first time I try it.
I found this one delightful. I had intended to put it on top of my salad, as I had fresh lettuce from my garden, but it smelled, and tasted so delicious that the mushroom never made it into the greens.
It had a delightful meaty texture which was pleasant to chew. My tongue instead told me it tasted rather like lemon. Orders of magnitude better than the puffball; significantly better than the shaggy mane, oyster, or sulfur shelf; probably as desirable as a chanterelle.
Not quite as wonderful as a morel — but perhaps if the taste were acquired it would be as much in demand. Look for beefsteak fungus growing individually or in clusters from July to October on dead hardwood stumps.
You can also find these mushrooms growing from the bases of live oaks or chestnut trees. Identify beefsteak mushrooms by their cap size and color. Study the stem to identify beefsteak fungi. Some beefsteak mushrooms have no visible stem, but the ones that do have short, thick and deep-red stems.
Take a spore print by placing the cap of the beefsteak fungus spore-side down on a sheet of black paper, letting it sit on the paper for hours. Beefsteak mushrooms should leave a spore print that is light-pinkish or salmon colored. Spot beefsteak fungi by its flesh and odor. The beefsteak fungus has a pleasant odor and its flesh bruises when damaged or cut, turning a dark reddish-brown.
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