Not many mushrooms are good edibles raw. The beef steak mushroom (Fistulina hepatica), however, is one of the few that is. Because it has a meaty texture and look, it is a perfect mushroom to turn into a steak tartar. The original steak tartare is made with finely chopped raw beef, and has its origin in late 19th-century French cuisine. We swapped the beef for a beef steak mushroom and were very happy with the result! For a further wild twist, we replaced pepper with waterpepper (Persicaria hydropiper) and instead of using Worcester sauce, we used the liquid we had
Category: Steak mushroom
The beef steak mushroom (Fistulina hepatica) is a rather unique-looking mushroom appearing in the fall on oak trees or oak tree remains. As its name suggests, it resembles a piece of steak, including a blood-like juice coming from it when cut. The structure of this mushroom is also rather meat-like, which inspired us to make jerky out of it. Left: The beef steak mushroom growing on a tree, note the red juice drops that resemble blood. Right: mushroom prepared like traditional steak. The beef steak mushroom can be eaten cooked, but also raw, for example, as a topping for a