August to November, indicative European period.
Beefsteak fungus
Fistulina hepatica
Edible
Quality · Limited: Quality · Limited
- Raw
- Raw consumption not documented
- Cooking
- Cooking recommended, minimum time not established
Fleshy red to reddish-brown tongue-shaped bracket, attached laterally to wood. Small cream to pale yellow pores end separate individual tubes; no gills, folds or teeth. Juicy pink-red flesh with pale streaks may release red liquid when cut.
View current conditions on the map
Guide contents
Guide contents
Season
August to November, indicative European period.
Habitat
Low trunks, stumps and roots of oak and sweet chestnut; causes brown wood rot.
Method
Check several visible features before retaining a species name.
Reviewed scientific notes are shown in French.
- Size
- Bracket up to 25 cm
- Smell
- Sans odeur distinctive.
- Taste
- Acide et légèrement amer.
Three features to check on the specimen.
Fleshy red to reddish-brown tongue-shaped bracket, attached laterally to wood.
Fleshy red to reddish-brown tongue-shaped bracket, attached laterally to wood.
Small cream to pale yellow pores end separate individual tubes; no gills, folds or teeth.
Small cream to pale yellow pores end separate individual tubes; no gills, folds or teeth.
Juicy pink-red flesh with pale streaks may release red liquid when cut.
Juicy pink-red flesh with pale streaks may release red liquid when cut.
Examine the specimen in this order.
- Low trunks, stumps and roots of oak and sweet chestnut; causes brown wood rot.
- Small cream to pale yellow pores end separate individual tubes; no gills, folds or teeth.
- Juicy pink-red flesh with pale streaks may release red liquid when cut.
Features incompatible with this species.
Reviewed scientific notes are shown in French.
- Hapalopilus rutilans: Confusion toxique documentée. Comparez la console charnue rouge, les tubes distincts crème et la chair rouge striée juteuse avec la petite console cannelle veloutée, ses pores brunâtres et sa chair cannelle fibreuse. Aucun caractère isolé ne valide la récolte.
From an inspected basket to the kitchen
From an inspected basket to the kitchenDrying, storage and two recipes for Beefsteak fungus.
Beefsteak fungus with onions and paprika. Beefsteak fungus with shallots, vinegar and soy sauce. Editorial recipe timings are not a species-specific safety minimum. No species-specific drying protocol is retained.
Beefsteak fungus with onions and paprika
Clean the inspected tender flesh and cut into even pieces. Cook onions and garlic in oil over moderate heat for about 10 minutes. Add the mushroom pieces and seasoning. Cook gently for about 15 minutes, stirring, until fully cooked; adapt to thickness and inspection instructions. Stir in paprika and serve hot as a side dish.
- Preparation
- 15 min
- Cooking
- 25 min
- Serves
- 4
View the complete recipe
Ingredients
- 400 gYoung fresh inspected beefsteak fungus
- 2Sliced onions
- 1 gousseChopped garlic
- 2 tbspOlive oil
- 1 tspPaprika
- 1 pinchSalt and pepper
Method
- 1. Beefsteak fungus with onions and paprikaClean the inspected tender flesh and cut into even pieces.
- 2. Beefsteak fungus with onions and paprikaCook onions and garlic in oil over moderate heat for about 10 minutes.
- 3. Beefsteak fungus with onions and paprikaAdd the mushroom pieces and seasoning. Cook gently for about 15 minutes, stirring, until fully cooked; adapt to thickness and inspection instructions.
- 4. Beefsteak fungus with onions and paprikaStir in paprika and serve hot as a side dish.
Only young fresh specimens after certain identification and expert inspection. Cook; no species-specific minimum cooking time is established here. Old, tough or spoiled specimens are excluded. Editorial recipe timings are not a species-specific safety minimum. No species-specific drying protocol is retained.
Beefsteak fungus with shallots, vinegar and soy sauce
Clean and slice the inspected tender flesh evenly. Fry the shallots in a little oil and set aside. Cook slices in the remaining oil on both sides, about 15 minutes in total, until fully cooked. Adapt to thickness and inspection instructions. Set aside the slices, deglaze with vinegar and add soy sauce, shallots and pepper. Reduce, return slices, heat through and add parsley.
- Preparation
- 15 min
- Cooking
- 25 min
- Serves
- 4
View the complete recipe
Ingredients
- 400 gYoung fresh inspected beefsteak fungus
- 2Sliced shallots
- 2 tbspOlive oil
- 1 tbspWine vinegar
- 1 tbspSoy sauce
- 1 tbspChopped flat-leaf parsley
- 1 pinchPepper
Method
- 1. Beefsteak fungus with shallots, vinegar and soy sauceClean and slice the inspected tender flesh evenly. Fry the shallots in a little oil and set aside.
- 2. Beefsteak fungus with shallots, vinegar and soy sauceCook slices in the remaining oil on both sides, about 15 minutes in total, until fully cooked. Adapt to thickness and inspection instructions.
- 3. Beefsteak fungus with shallots, vinegar and soy sauceSet aside the slices, deglaze with vinegar and add soy sauce, shallots and pepper.
- 4. Beefsteak fungus with shallots, vinegar and soy sauceReduce, return slices, heat through and add parsley.
Only young fresh specimens after certain identification and expert inspection. Cook; no species-specific minimum cooking time is established here. Old, tough or spoiled specimens are excluded. Editorial recipe timings are not a species-specific safety minimum. No species-specific drying protocol is retained.
Documented limit
Drying Beefsteak fungus: no retained protocol
This guide validates no species-specific drying time.This guide does not apply a generic drying time to Beefsteak fungus. It recommends short refrigerated storage of the cooked dish so that the method remains documented and appropriate for the species.
- Keep the batch whole, identifiable and separate until the inspection required by the guide.
- Do not automatically apply the temperature or duration intended for another species.
- Use the “Short refrigerated storage of the cooked dish” method detailed in the Storage section instead.
- Read the general drying guide to understand equipment, checks and safety limits without inferring a protocol for this batch.
Recommended storage
Short refrigerated storage of the cooked dish
Maximum two days at no more than 5 °C after rapid cooling.Cool the cooked dish quickly in small portions in clean containers. Editorial recipe timings are not a species-specific safety minimum. No species-specific drying protocol is retained.
- Cool the cooked dish quickly in small portions in clean containers.
- Refrigerate at no more than 5 °C and label the preparation date.
- Eat within two days and reheat the serving completely.
- Discard after a broken cold chain or abnormal appearance or smell.
