Fistulina hepatica (Beefsteak, Ox-tongue)

Fistulina hepatica (Ox-tongue). Photo credits: http://www.avventurosamente.it

Named also as 'The poor man's beefsteak' this fungus is often found on living oak substrata (usually at its base).  Its aspect make this fungus to be easily recognized in the field: bracket of soft consistency, reddish colored and in section with red droplets. It occurs summer and early autumn, and produces a brown rot in trees. The overall aspect and consistency is similar to a piece of raw meat when cut into pieces.

Description: Large, rather rubbery bracket. Average size 12 cm in diameter. When young it is a deep reddish color, rather like uncooked liver, but later becomes more rigid and darkens. In the young state it oozes drops of blood like fluid. The mycelium does not destroy the wood but colors it to make the desirable 'brown oak' of cabinet-makers.

Edibility: simply delicious.  It is considered to be a safe mushroom because cannot be confused with poisonous species. Recommended are the young specimens of Fistulina because of their soft texture; however, older specimens can be cooked also. Because of its water content and consistency this mushroom does not seem to loose humidity and therefore may be kept for several days in the fridge without spoilage.

Culinary aspect: The Beefsteak mushroom may be served fresh or dried. In order to dry this mushroom you need to cut it in thin slices and leave it in an oven or in the sun. If dried may be stored for over two years and cooked whenever you wish. Check the video of these guy cooking in the forest some beefsteak mushrooms.

Cultivation: This mushroom species may be also cultivated in boxed with perforated side walls. As far as I know, Japanese scientists patented this mushroom's cultivation in 1997. The cultivation process consist of two steps: (1) a step to spread the mycelium of Fistulina hepatica in the medium and culture the obtained fruit body development base at 10-30°C/50-86 F for 1-30 days to form a fruit body primordium from the fruit body development base and (2) a step to maintain the fruit body primordium at 10-30°C / 50-86 F for 10-40 days to form a fruit body.

References:
Dickson G. 2011. Mushrooms and toadstools of Britain and Europe. New Holand Publishers (UK) Ltd.

Japanese patent: JP2759409

MUSHROOMES CLUB UPDATES IN YOUR INBOX FOLLOW ME