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.
|Common Names||Beefsteak Fungus, Ox-tongue fungus, Tafod Bustach (CY), Ozorek Dębowy (PL), Májgomba (HU)|
|Scientific Name||Fistulina hepatica|
|Average Mushroom height (CM)||0|
|Average Cap width (CM)||20|
Tongue to liver shaped semicircular bracket with an inflated edge when young flattening with age. Red or red/pink/brown. Usually moist or sticky.
You are unlikely to confuse this species with anything else.
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.
Can be eaten raw in salads where the fruity, acidic taste goes quite well.