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Beefsteak fungus

Fistulina hepatica

A species of Fistulina, Also known as Ox tongue, Beef-steak fungus

Beefsteak fungus(Fistulina hepatica) is an unusual fungus that visually resembles a slab of raw meat; cutting into it will cause a discharge of thick red liquid resembling blood, adding to this resemblance.

Cap Diameter:

7 - 20 cm

Odor:

Mildly mushroomy but not distinctive.

General Info About Beefsteak fungus

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Attributes of Beefsteak fungus

Cap Diameter

7 - 20 cm

Height

2 - 25 cm

Cap

Cap 7 - 20 cm across; semicircular, fan-shaped, tongue-like; red, orange, brownish; margin slightly scurfy

Cap Surfaces

Slimy or slightly sticky

Stem

Firm; whitish, liver red, reddish orange, brownish red

Flesh

Thick; soft, watery; whitish, reddish; reddish juice when squeezed

Spore Print Color

Pale pinkish white

Odor

Mildly mushroomy but not distinctive.

Body Color

Brown

Red

White

Orange

Flesh Bruises

Discolor to brown

Growth Form

Solitary, Gregarious

Nutrient Gathering

Saprophytic, Parasitic

Substrate

Wood of Living Trees, Dead Woods

You can find Beefsteak fungus by these plants:

Oaks, English oak

Occurence Habitats

Deciduous Woodland

Species Status

Widely distributed

Endangered Species

How to Identify Beefsteak fungus

Fruiting Body Cap Flesh

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Habitat of Beefsteak fungus

The beefsteak fungus can be found in forests, mostly in the vicinity of chinquapin (Castanopsis chrysophylla), California wax myrtle (Myrica californica), and occasionally oaks. The fruitbody develops on either living or dead wood, mostly on logs and recently-cut stumps, or at the base of a living tree.

Distribution Area of Beefsteak fungus

North America,Europe,Asia,Australia

Hunting Values of Beefsteak fungus

Only edible when young.

Uses of Beefsteak fungus

Beefsteak fungus is a sought-after edible mushroom, with its unique flavor likened to beef, earning it the nickname 'beefsteak fungus'. It's especially popular in Europe and harvested during late summer to fall. While beefsteak fungus is widely consumed after cooking, it must be approached with caution due to potential gastrointestinal discomfort in some individuals. Therefore, it's essential for foragers and chefs alike to ensure proper preparation and consider individual sensitivities before consumption.

Scientific Classification of Beefsteak fungus

Phylum

Club fungi

Class

Mushroom-forming fungi

Order

Gilled fungi

Family

Fistulinaceae

Genus

Fistulina

Toxicity and Edibility of Beefsteak fungus

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Edibility of Beefsteak fungus

The beefsteak fungus is an edible fungus that, when prepared, looks like—but does not taste like—a beefsteak. Beefsteak fungus are very tough and take quite a bit of cooking time to become palatable. Young fruiting bodies tend to be slightly softer than old ones. Though sometimes used in place of meat in certain dishes, the beefsteak fungus has a slightly sour, acidic taste that's very dissimilar to beef.

Similar Species to Beefsteak fungus

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Tips for Finding Beefsteak fungus

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When is the Best Time to Find Beefsteak fungus

Search for beefsteak fungus in late summer to fall, after rainfall when the weather is still warm but starting to cool. Damp conditions with mild temperatures aid their growth.

What are Some Tips for Finding Beefsteak fungus

Search around the bases of oak and sweet chestnut trees, paying particular attention to stumps and any exposed roots.
Look for beefsteak fungus at the base of standing trees as well as on trunks and roots of fallen trees.
Inspect large areas around hardwood trees as beefsteak fungus may emerge some distance away from the trunk.
Check for shelf-like or bracket formations that are a characteristic growth pattern of beefsteak fungus.
Be observant of hardwood areas within woods or forests where beefsteak fungus is more likely to be encountered.

How to Clean and Preserve Beefsteak fungus

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How to Clean Beefsteak fungus

For beefsteak fungus, gently brush off any debris. Avoid soaking as it may absorb water. Trim off any tough, woody parts.

Tips on Dry Preservation of Beefsteak fungus

Drying Methods

Dehydrator Drying, Oven Drying, Air Drying

Drying Duration

6 - 12 months

Store in airtight containers, in a cool, dry, dark place with low humidity.

Dehydrator drying: Ensures consistent airflow and temperature, preserving texture and quality.

Oven drying: Effective for thicker flesh, set to low heat to avoid cooking the mushrooms.

Air drying: Good for less humid climates, requires no energy, but longer drying time.

Tips on Freezing Preservation of Beefsteak fungus

Freezing Methods

Blanching Before Freezing

Freezing Duration

10 - 12 months

Blanching before freezing: Brief boiling to preserve texture and flavor after thawing.

Tips on Refrigeration Preservation of Beefsteak fungus

Refrigerating Methods

Paper Bag Storage, Cloth Wrapping, Perforated Plastic Bag Storage

Temperature

1 - 4 ℃

Refrigerating Humidity

90 - 95 %

Refrigerating Duration

5 - 7 days

Paper Bag Storage: Store in paper bags to allow moisture to escape, preventing sogginess and spoilage.

Cloth Wrapping: Envelope in a damp cloth to maintain humidity balance, deterring drying out and decay.

Perforated Plastic Bag Storage: Use perforated plastic bags to provide airflow, limiting moisture buildup and fungal growth.

Common Questions People Also Ask

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