Beefsteak Fungus (Fistulina hepatica)
Identification
Beefsteak fungus is a striking and unusual wild mushroom that resembles a slab of raw meat — hence its name. Found in deciduous woodlands, particularly on oak or sweet chestnut trees, this fungus is saprotrophic (feeding on dead or decaying wood) or weakly parasitic, often appearing on older or dying trees.
Cap: Up to 30 cm wide, reddish-pink to deep crimson, often wet and lobed, like raw liver or tongue.
Underside: Pale yellow to cream, with fine pores (not gills or teeth).
Flesh: Soft, juicy, and fibrous, often exuding a blood-red juice when cut.
Season: Late summer to autumn (July to October in the UK).
Habitat: On trunks or large branches of broadleaf trees, particularly oak.
- The cross-section of Fistulina hepatica looks like marbled beef, complete with veiny, red “juices” and white fibrous “fat”, making it a popular talking point
Culinary Use
Taste and Texture:
Raw texture: Juicy and soft, but acidic — some say like biting into lemony meat.
Cooked texture: Dense, meaty, and slightly chewy. The fibrous texture has earned it the nickname “ox tongue fungus.”
Flavour: Mild and slightly sour when young; older specimens become acidic or metallic.
Best prep: Needs thorough cooking, preferably slow-cooked, sautéed, or braised. Often compared to portobello mushroom steak, though with a tangier twist.
💡 Tip: Soak or blanch older specimens to reduce sourness before cooking. Younger specimens are more palatable.
Tools for Harvesting
Foraging Knife
- Small folding mushroom knife or curved blade
- Soft-bristled Brush Optional if your knife has one, for gently brushing off soil, moss, or insects.
Gloves
The fungus exudes a reddish juice which can stain.
Not essential, but some foragers prefer gloves for grip and hygiene.
Harvesting Tips
🔪 Technique
Slice flush with the wood or leave a bit of base to allow regrowth.
Use a slicing motion, not tearing or twisting, to avoid damaging the wood or the fungus.
Timing
Younger specimens are best — firm, bright, and not too acidic.
Avoid older, darkened, overly soft, or insect-riddled examples.
Aftercare
Trim off any woody or bruised parts immediately.
Notes and Safety
Edibility: Considered edible but not highly prized. Often enjoyed by mushroom foragers for its novelty and meat-like texture.
Lookalikes: Its appearance is quite unique, but always confirm identification. It exudes red juice and lacks gills — which helps distinguish it.
Spoilage: Older specimens can rot quickly or become rubbery and sour. Use within a day or two of harvesting.
Wood preference: The taste can be influenced by the host tree — those from oak may be milder than those from sweet chestnut.
Ecological Role
Beefsteak Fungus contributes to the decomposition of wood, aiding nutrient cycling in ancient woodland ecosystems. It often causes a brown rot in oak trees and can indicate aging or stressed trees.
Nutritional Information (approximate per 100g, cooked)
Like many wild mushrooms, Beefsteak Fungus is low in calories and rich in fibre, but precise nutritional data is limited. However, based on related species and wild mushroom profiles, it typically contains:
| Nutrient | Amount (est.) |
|---|---|
| Energy | ~30–40 kcal |
| Protein | ~3–5 g |
| Carbohydrates | ~3–6 g |
| Fat | <1 g |
| Fibre | ~2–5 g |
| Vitamins | B-complex (esp. B2, B3), small amounts of D2 (if exposed to sunlight) |
| Minerals | Potassium, Iron, Phosphorus, Copper |
Recipe ideas
These are a selection of ideas I have found. I also found suggestions for using it in a tartare or carpaccio but not something that I fancy trying myself.
Pan-Fried Beefsteak with Garlic & Herbs
Ingredients:
Sliced beefsteak fungus
Garlic, finely chopped
Thyme or rosemary
Butter or olive oil
Salt and pepper
Method:
Sauté garlic in oil/butter.
Add slices of beefsteak, fry both sides until browned.
Add herbs at the end.
Serve hot as a steak substitute or side dish.
Woodland Mushroom & Barley Stew
Ingredients:
Diced beefsteak and other wild mushrooms
Pearl barley
Leek
Carrot & celery
Vegetable stock
Thyme and bay leaf
Method:
Sweat veg, add mushrooms, barley, and stock.
Simmer until barley is tender.
Finish with black pepper and a drizzle of oil.
Beefsteak Stroganoff
A twist on the Eastern European classic.
Ingredients:
Sliced beefsteak fungus
Onion
Garlic
Smoked paprika
White wine
Sour cream or crème fraîche (or vegan alternative)
Parsley
Method:
Sauté onion and garlic, add paprika.
Add mushroom slices, cook until softened.
Deglaze with wine, stir in cream.
Serve over rice or noodles.