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Beefsteak Fungus

Edible Edible
Autumn Autumn
Summer 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
Please note that each and every mushroom you come across may vary in appearance to these photos.

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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