beefsteak mushroom

Beefsteak Mushroom

  • Kingdom …….Fungi
  • Phylum………..Basidiomycota
  • Class …………..Agaricomycetes
  • Family …………Fistulinaceae
  • Genus…………..Fistulina
  • Species ……….Fistulina hepatica

Due to the appearance of the Beefsteak Mushroom (Fistulina hepatica), people are referred to by various names such as steak mushrooms, beef mushrooms, ox-tongue mushrooms, beefsteak mushrooms, liver mushrooms. The appearance of beefsteak mushrooms is very similar to raw meat and grows in various parts of the world. The harvest of beefsteak mushrooms is made from the beginning of August until the middle of December. They grow on oak, chestnut, and sometimes the bodies of broadleaf trees. The immature beefsteak mushroom’s flesh is usually white, but as it matures it turns pink or red. When matured beefsteak mushrooms are cut, a blood-like fluid flows out.

Fistulina hepatica which we define as beefsteak mushroom is commercially cultivated. The beefsteak mushrooms have a sour, aubergine-like taste. It is used in many world cuisines. Especially in the French cuisine, it used to replace the meat in the past. As we recommend that you avoid eating unless you are 100% sure that the mushrooms you find in the wild are beefsteak mushrooms.

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This page is for brief information about the Beefsteak Mushroom (Fistulina hepatica). It does not provide information on how to grow it. You can see Beefsteak Mushroom page in Turkish language on Biftek Mantarı page and in Russian language on печёночница обыкновенная page. You can see the list of Beefsteak Mushroom growers on our mushroom growers page. You can also find more photos of the Beefsteak Mushroom (Fistulina hepatica) on our Facebook , Pinterest and Instagram pages. If there is any suggestion, change or opinion regarding the translation of this page, please contact us. Thank you for your understanding.