Morphology

This mushroom has a distinctive and peculiar appearance. Its cap is thick and fleshy with a silky surface, shaped like a tongue or a liver. The flesh is firm, shiny, and reddish in color, and when pressed, it releases a red juice that resembles blood—hence its English name, “beefsteak mushroom.” When sliced, it reveals a beautiful marbled pattern. The aroma is pleasant but subtle, and the flavor is citrusy.

Habitat / Distribution

It is a saprophytic, and sometimes weakly parasitic, fungus that grows on trunks and stumps of hardwood trees, particularly oaks and chestnuts. It is an early fruiting mushroom that can be found from late summer to early autumn in leafy forests throughout Europe, Asia, and the Americas.

Background

Fistulina hepatica is a little-known but unmistakable mushroom due to its unusual appearance and texture. It has a history of culinary use in certain regions of Italy, Catalonia, and Central Europe. In Catalonia, it has traditionally been called “fetge de vaca” and in Spain “hígado de buey.”

Gastronomy

Its tangy taste makes it quite unique in the mushroom world and highly appealing. It can be prepared in many ways: grilled, pan-seared, or thinly sliced as a carpaccio. Its look and texture are often compared to meat, making it a favorite for adding a special touch to dishes.

Properties

It is high in protein and low in fat, but rich in healthy unsaturated fatty acids such as oleic and linoleic acids. It also contains beta-glucans with immunomodulatory effects and is notable for its high vitamin C content.