Emily Johnson
The Beefsteak mushroom, or Fistulina hepatica, is a unique fungus that resembles a slab of meat. Its deep burgundy red to brown colour, along with its texture and shape, gives it the appearance of raw meat, earning it nicknames like ox tongue and tongue mushroom. This mushroom is commonly found growing on living or dead trees, particularly oaks and their relatives, and can be identified by its distinct red bleeding and acidic taste. While it is considered edible, consuming it raw may cause gastric distress, and it is recommended to cook it with other mushrooms or in creamy recipes to balance its strong flavour.
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What You'll Learn
- Appearance: Bright red when young, darkening with age, and resembling a slab of meat
- Texture: Gelatinous and soft, with a meat-like texture when cut open
- Taste: Sour, acidic, and earthy-lemony
- Location: Found on oak and sweet chestnut trees, usually near the ground
- Spores: White, with pink-yellow colouring, and produced via tiny tubes on the underside
Appearance: Bright red when young, darkening with age, and resembling a slab of meat
The beefsteak mushroom, or Fistulina hepatica, is known for its striking appearance, which has earned it a host of colourful common names, including Ox Tongue fungus, Poor Man's Steak, Liver Fungus, and Tongue mushroom.
True to its name, the beefsteak mushroom is bright red when young, maturing to a deeper red or red-brown as it ages. Its underside or pore surface is lighter in colour, ranging from creamy white in very young specimens to pinkish-red in older ones. The mushroom's distinctive colouration is further emphasised by its exudation of a blood-like liquid when cut or squeezed.
The beefsteak mushroom is a parasitic species that infects sick or injured hardwood trees, most commonly oaks and sweet chestnuts, though it has also been reported on other tree species such as beech, ash, linden, horse chestnut, maple, and birch. It is typically found at the base of living or dead trees, usually within a few feet of the ground.
In terms of shape, the beefsteak mushroom is described as semicircular or kidney-shaped, with an inflated edge that flattens as the mushroom matures. It has a soft, gelatinous texture and is usually moist or sticky to the touch. When cut open, its inner flesh is revealed to have a meat-like appearance, with creamy white marbling that resembles the fat in beef.
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Texture: Gelatinous and soft, with a meat-like texture when cut open
The texture of the beefsteak mushroom is perhaps its most distinctive feature. Its scientific name, Fistulina hepatica, is derived from the Latin word "fistula", meaning "little tubes", and hepatica, meaning "liver", due to its meaty, liver-like appearance. True to its name, the beefsteak mushroom has a gelatinous and soft texture, with a meat-like quality when cut open.
Beefsteak mushrooms are often described as having a texture similar to raw meat or a skirt steak, with creamy white marbling that resembles beef. They are firm yet tender, and can be easily cut with a knife. However, as the mushrooms age, they become tougher.
The gelatinous texture of the beefsteak mushroom is especially prominent when the mushroom is young. As it matures, the mushroom takes on a more kidney-shaped or semicircular bracket shape with an inflated edge that flattens with age. The colour also darkens over time, from a bright red when young to a deeper red or reddish-brown as it ages.
The meat-like texture of the beefsteak mushroom is not limited to its outer appearance but extends to its interior as well. When cut open, the mushroom reveals a yellow-pink or yellow interior flesh with red streaking, resembling the marbling of meat. This distinct texture and appearance have made beefsteak mushrooms a popular choice as a meat substitute, despite their slightly sour or acidic taste.
While the beefsteak mushroom is considered edible, it is important to exercise caution when consuming wild mushrooms. Proper identification is crucial, and it is always recommended to consult with an experienced mushroom hunter or expert if you have any doubts.
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Taste: Sour, acidic, and earthy-lemony
Beefsteak mushrooms have a sour, acidic, and earthy-lemony taste. While some people eat them raw, saying it is the only way to truly enjoy them, others recommend against it as wild mushrooms can upset your digestive system. When raw, the mushroom has a tangy, citric sour flavour.
The taste of beefsteak mushrooms varies between specimens, habitat, and the time of the season. Some people report it being too sour, while others wish it had more tartness.
Beefsteak mushrooms are best cooked in creamy recipes or mixed with other mushrooms to balance their slight acidic taste. They can be cooked simply with oil, salt, and garlic, and then used to garnish pasta, salads, soups, or any dish as a side. They can also be grilled, used in stews, or added to savoury dishes.
To prepare the mushrooms, it is recommended to dry saute first to remove the liquid and then add seasonings, oil, and butter.
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Location: Found on oak and sweet chestnut trees, usually near the ground
Beefsteak mushrooms are parasitic fungi that grow on the side of trees, usually near the ground. They are most commonly found on oak trees, but they have also been reported to grow on sweet chestnut trees. In rare cases, they have been found on other tree species such as beech, ash, linden, horse chestnut, maple, and birch.
Beefsteak mushrooms are often found at the base of living or dead trees, typically within a few feet of the ground. They can also be found on fallen trunks or stumps. In North America, they are more likely to be found east of the Rocky Mountains.
These mushrooms are considered rare, but they can be found worldwide in temperate forests of North America, Europe, Africa, and even Australia. They have a distinct appearance, resembling a slab of meat with a bright red or deep burgundy colour that darkens with age. They also have a unique flavour, with sour, tangy, and earthy notes.
When identifying beefsteak mushrooms, it is important to look for key characteristics such as their location on the lower portion of tree trunks, their reddish colour, and their meat-like texture and appearance. Additionally, their undersides have small visible pores that are white to pink in colour and bruise brown.
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Spores: White, with pink-yellow colouring, and produced via tiny tubes on the underside
Beefsteak mushrooms, or Fistulina hepatica, are unique fungi that resemble raw meat. They are commonly known as ox tongue fungus, beefsteak polypore, poor man's steak, or tongue mushroom. While they are considered fairly easy to identify, it is always good to spore print a mushroom that is new to you.
Beefsteak mushrooms produce spores via thousands of tiny tubes on their underside. The spores are white, with pink-yellow colouring. The underside of the mushroom, or the pore surface, is lighter in colour than the top, ranging from creamy white to light pink-red. As the mushroom ages, the pore surface bruises deep red when scraped.
The underside of the mushroom is also characterised by small visible pores. When the mushroom is young, it is white to creamy in colour, but as it ages, the pores turn reddish-brown. The pores are off-white to cream in colour and are tiny, round, and tubulous.
The white spores of the beefsteak mushroom, along with its pink-yellow colouring, are released through these tiny tubes on the underside of the mushroom. This helps the organism find new host trees and reproduce.
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Frequently asked questions
The beefsteak mushroom, or Fistulina hepatica, is easily identifiable due to its meat-like appearance. It has a rusty red cap and a light pink-red underside with small pores. When cut, it exudes a dull red juice.
Beefsteak mushrooms are commonly found in Britain, Europe, Australia, North America, North Africa, and Southern Africa. They grow on living or dead oak and sweet chestnut trees, usually at the base of the tree trunk.
The taste of beefsteak mushrooms has been described as earthy, lemon-like, tart, and acidic. They are edible and can be eaten raw or cooked, although older specimens may need to be soaked overnight as their juice can cause gastric upset.
When young, beefsteak mushrooms are bright red or pink and resemble a tongue. As they mature, they turn darker red and fan out into a kidney or liver shape.
