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Steak mushroom is a distinctive edible mushroom found in Europe and the US. It resembles meat in texture and colour and is sometimes used by vegetarians as a meat dish. It can grow up to 12 inches wide on hardwood trees and is best harvested in late fall. It can be eaten raw or cooked in a variety of preparations, and soaking it in water can help eliminate tannic and acidic flavors.
Steak mushroom, also called Fistulina hepatica, is a distinctive edible mushroom that can be found in the forests of Europe and the United States. In parts of Europe, steak mushroom is available for sale in markets and restaurants. This highly unusual mushroom resembles meat in texture and colour, and is sometimes used by vegetarians as a meat dish. It’s also relatively easy to identify, although wild mushrooms should never be harvested without expert supervision.
Steak mushroom can grow up to 12 inches (30 centimeters) wide on the trunks of hardwood trees such as oak. In color, it is red to brown on top with a pale white underside, with distinctive pores that can be seen with a hand loupe. In some parts of the world, steak mushrooms are found growing on lawns or at the base of trees in clustered groups. The shape of the mushroom is vaguely fan-like, although it can also resemble a large tongue.
The best time of year to find mushroom is in late fall, when rain has encouraged the mushrooms to start budding. Older mushrooms tend to have a more woody texture and flavor, so you should aim to collect moderately sized specimens with a uniform color and no slimy or soft spots. Insects favor the pores of the steak mushroom and if this is a concern, they can be soaked in salt water before use.
When cut, the steak mushroom exudes a red fluid that resembles blood. The soft, velvety flesh reminds many consumers of liver or other rich meats, and has a slightly tannic, slightly acidic flavor. Steak mushroom can be eaten raw or cooked in a variety of preparations, and it does well in marinades. In Europe, the flavor is very popular and sought after, although some people dislike the sour taste, which can be intense if the mushroom is not carefully prepared.
Soaking the steak mushroom in water will help eliminate the tannic and acidic flavors, which can be further mitigated if the mushroom is boiled. One of the most common preparations for steak mushroom is raw thin slices for salad dressing. The slices will add color and texture, as well as a slightly unusual flavor. Steak mushroom can also be sautéed or grilled or covered in a herb crust and fried. Like other mushrooms, steak mushrooms are best kept in a paper bag under refrigeration.
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