Beefsteak Fungus - quick question.

Sickener · #1 (**permalink**) 22-09-2008, 11:09 AM

I found a group of beefsteak fungus at the weekend and took just the largest one to eat. Being a newcomer to fungi identification this is one of very few fungi I would be confident enought to ID and then eat.

I am currently soaking it in salt water, but was wondering what to do with the pores on the underside. Do I leave those on for cooking or cut them off? They don't look like good eating!

As an aside, what a strange organism it is! It really does look and feel like meat and even "bled" when I pulled it of the stump it was growing on!

All information gratefully received.

Steve Wurzel · #2 (**permalink**) 22-09-2008, 12:07 PM

Quote:

Originally Posted by Sickener

I am currently soaking it in salt water, but was wondering what to do with the pores on the underside. Do I leave those on for cooking or cut them off? They don't look like good eating!

I've not eaten one myself but preparation instructions from guides include..

Quote:

The beefsteak fungus has a slightly metallic taste, so it is best to slice it into strips and soak these in milk for about two hours to remove the slight acidity and acrid flavour. Then it can be grilled as a piece of steak with a little onion, basil and garlic. Try it too on charcoal grill or barbecue.

Mushroom Pickers Foolproof Guide - Peter Jordan

River Cottage Handbbok No1 (Mushrooms) recommends soaking in milk for 24 hours.

Quote:

The flavour is poor due to tannic acid which it extracts from the host tree, resulting in a sour flavour. Before eating, parboil several times and discard the water.

Easy Edible Mushroom Guide - D Pegler

I guess you were advised to soak it in salt water then?

No one mentions cutting off the pores.

PS do not try to dry beefsteak fungus at it will simply turn tough.

Sickener · #3 (**permalink**) 22-09-2008, 12:23 PM

Thanks for that info, I had read on the internet about the salt water - I went for this option as I am vegan and everyone else insists on milk!

Oh well, I'll do my best with it and am happy to try anything once!

Steve Wurzel · #4 (**permalink**) 22-09-2008, 12:34 PM

Quote:

Originally Posted by Sickener

I went for this option as I am vegan and everyone else insists on milk!

Try soya milk.. it sounds a better solution than salt water!!!

Sickener · #5 (**permalink**) 22-09-2008, 12:40 PM

I wondered about that, I'll know for next time! I found a source on the net that recommended the salt water. It'll only be soaking in it for about 12 hours by the time i get home!

Steve Wurzel · #6 (**permalink**) 22-09-2008, 12:46 PM

You could actually try a taste test.. Parboil v salt water v soya milk and advise us the results.

Sickener · #7 (**permalink**) 22-09-2008, 12:52 PM

I could if I hadn't been an idiot and bunged the whole lot in salt water this morning!

All sources seem to agree on slow cooking it in strips for a long time so I shall do that. I'm going to do it with onion, garlic and chilli so there will be lots of robust flavours in there - and of course have a flagon of cloudy scrumpy on hand for medicinal purposes!

The Woodman · #8 (**permalink**) 22-09-2008, 01:12 PM

Save your time and money. Chuck the fungus in the bin as it's so astringent it'll shrivel our tongue and buy some beef to go with the bits and pieces and enjoy the scrumpy!

Sickener · #9 (**permalink**) 22-09-2008, 01:14 PM

Quote:

Originally Posted by The Woodman

Save your time and money. Chuck the fungus in the bin as it's so astringent it'll shrivel our tongue and buy some beef to go with the bits and pieces and enjoy the scrumpy!

Beef isn't strictly vegan, but I'll consider the rest of your advice!

I think having picked it I at least have to have a go at eating it!