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| 1 | 2 |  » Stats |
Members: 50,142
Threads: 82,311
Posts: 853,029
Top Poster: glsammy (15,069)
| | Welcome to our newest member, Posbyonechop | |  | 
28-08-2009, 12:33 AM
|  | Member of the Wild Empire | | Join Date: Jan 2008 Location: West Berkshire
Posts: 370
| | | Help with ID, please.
Hi. I photographed this fungus last weekend, growing from an oak stump in west Berkshire. Could anyone help me out with identification, please?  |
28-08-2009, 05:39 AM
|  | Commander of the Wild Empire | | Join Date: Oct 2006 Location: Yateley, Hampshire
Posts: 3,231
| | | Re: Help with ID, please.
Fistulina hepatica - Beefsteak Fungus
I would wager that if you go back again you will find your specimen has changed from looking similar to this  Immature fruitbody
to something like this  Mature fruitbody
Last edited by cybershot; 28-08-2009 at 05:45 AM.
|
28-08-2009, 07:02 AM
| | Member of the Wild Empire | | Join Date: Jan 2008 Location: West Berkshire
Posts: 370
| | | Re: Help with ID, please.
Aha! Thanks, Cybershot.
I'd seen Beefsteak Fungus before on stumps and logs etc, but never at this early stage of development.
I recall a friend of mine trying to eat some once. Despite its name and apparent edibility, he said its taste and texture were extremely unappealing. |
28-08-2009, 10:55 AM
|  | Wild Member | | Join Date: Aug 2009 Location: Upper Weardale, County Durham
Posts: 160
| | | Re: Help with ID, please.
Quote:
Originally Posted by Monkey Orchid  I recall a friend of mine trying to eat some once. Despite its name and apparent edibility, he said its taste and texture were extremely unappealing. | John Wright, author of Riverside Handbook No. 1: Mushrooms, agrees with your friend, saying the taste is somewhat unappealingly acidic and the texture too rubbery for most palates. Always the optimist, he suggests giving it a try to see if it happens to appeal, but he doesn't offer mush hope! 
- Jim |
28-08-2009, 11:57 AM
| | Commander of the Wild Empire | | Join Date: Oct 2006 Location: Yateley, Hampshire
Posts: 3,231
| | | Re: Help with ID, please.
I soaked the smaller lobe of the matured specimen (above) in milk for 12 hours before slicing and putting it in the pan....but it still didn't float my boat! |
28-08-2009, 12:59 PM
| | Active Member | | Join Date: Jun 2009
Posts: 42
| | | Re: Help with ID, please.
I got a lot of compliments when I prepared it as follows...
Fry bacon and tomatoes in a shallow pan, then remove and set aside.
Add diced onions and the Beefsteak fungus, sliced 3-4mm thick.
Once onions are soft and see through add a ilttle milk or cream and allow to reduce slowy on a low heat, barely simmering.
A good breakfast. |
28-08-2009, 06:09 PM
| | Wild Member | | Join Date: Aug 2009 Location: Upper Weardale, County Durham
Posts: 160
| | | Re: Help with ID, please.
Quote:
Originally Posted by Phungus I got a lot of compliments when I prepared it as follows...
Fry bacon and tomatoes in a shallow pan, then remove and set aside.
Add diced onions and the Beefsteak fungus, sliced 3-4mm thick.
Once onions are soft and see through add a ilttle milk or cream and allow to reduce slowy on a low heat, barely simmering.
A good breakfast. | I thought the recipe was going to finish up with: Discard fungus and serve! 
- Jim | | |
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