I'm not announcing my abandonment of vegetarianism.
I did not forage the insect.
I mentioned last time that autumn was upon us, and the abundance of fungus we spotted on our weekend walk has confirmed this. We saw loads of different mushrooms. Porous, gilly, brackety, bright red, rusty yellow and orange, even a few dusky purple ones. And then, on a quiet side path . . . was that a beefsteak fungus?!
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The only other time I’ve noticed these has been after rain, when the fungus is covered in a slimy, bright red film. I googled some identification guides to check I wasn’t about to poison us. I learnt that the beefsteak (Fistulina hepatica) usually grows on oak or sweet chestnut - I looked up and, yes, there were the oak leaves, up above a layer of beech leaves. I poked the fungus, it felt fleshy and some reddish-brown liquid (the "blood" of the beefsteak) squirted out. I took blurry photos of the underside and the colour seemed right. “You are unlikely to confuse this species with anything else,” said one website. And so, we took it home.
(After we’d taken it, I saw a few very young specimens on the opposite side of the tree trunk. It was definitely a positive identification - these had the classic look that gives the fungus its other name - ox tongue fungus.)
(After we’d taken it, I saw a few very young specimens on the opposite side of the tree trunk. It was definitely a positive identification - these had the classic look that gives the fungus its other name - ox tongue fungus.)
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The fungus was pretty clean. I gave it a quick brush and rinse anyway (it was growing close to the ground, and who knows if a dog had visited earlier in the day?) and trimmed off a couple of minor bits of damage. I cut it in fairly thin slices. Incidentally, my wooden chopping board now has some artistic stains on it.
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The inside has the most gorgeous patterns. It is pinky red and white when first sliced and goes slightly yellower as it oxidises. We tried a raw sample. It had a sour, faintly bitter, mushroomy flavour. The texture ranged from firm and crunchy to very gelatinous at the edges and top. This is definitely not one for people who have issues with texture.
If eating it raw, I wonder if you could slice it extremely thinly, do a kind of quick pickle, and use it as a garnish for salads? Or perhaps use some kind of olive oil marinade and add it to antipasto?
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I had my mind set on cooking the mushroom, though. There are a number of suggestions online, often including marinating them for a while, soaking in milk to remove bitterness, having them in casseroles, making creamy sauces, and so on. If I find another one, I might try something like this. But I really wanted to get to know the mushroom a bit better, as this was my first time cooking it, so I went for the old classic: fry it.
It looks really meaty when it starts frying, as the red juices leak out and coagulate slightly (as you might expect the blood from meat to do). Check out the video! Blah, blah, science, science, proteins maybe?
It looks really meaty when it starts frying, as the red juices leak out and coagulate slightly (as you might expect the blood from meat to do). Check out the video! Blah, blah, science, science, proteins maybe?
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I fried the slices on a low heat, changing fats with each round to see if it made a difference. For what it’s worth, I think I preferred olive oil over butter or sunflower oil. I tried a few samples as I went along and found the flavour fairly insipid - still sour, but not particularly mushroomy. I added a bit of garlic, for interest.
I also salted half the slices to see if that made a difference to the flavour and texture. The salt enhanced the flavour, but didn’t seem to do a lot for the texture (I expected it to draw more liquid out and decrease any sliminess, not that there was a huge amount to begin with).
I also salted half the slices to see if that made a difference to the flavour and texture. The salt enhanced the flavour, but didn’t seem to do a lot for the texture (I expected it to draw more liquid out and decrease any sliminess, not that there was a huge amount to begin with).
After I’d cooked the lot, we decided to run with the sour flavour. I roughly chopped the slices and mixed them with sour cream and chives - a kind of Eastern European toast topping. Pretty yummy - and it even turned the sour cream a little bit pink! If I’d cooked them less, I imagine the cream would have turned even pinker.
So fance.
Dan seemed to like the beefsteak mushroom more than I did, but I still think it’s pleasant enough. I also know from foraging experience that flavours can vary wildly depending on where and when something’s collected - maybe another time I might meet a less sour, more mushroomy beefsteak. Regardless, the novelty factor of the visuals makes this mushroom worth foraging at least once.
If you are interested, you can check out a few of my other foraging adventures here.
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