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Beefsteak Fungus
Edible 
Autumn 
Summer
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 |
Cap
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.
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