Beefsteak Mushroom<\/h1><\/div>Fistulina hepatica<\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div>Beefsteak Mushroom<\/h1><\/div>Fistulina hepatica<\/em><\/p>\n<\/div><\/div><\/div>We present the beefsteak mushroom, a truly unique fungus with a tangy flavor and a texture reminiscent of animal protein. It has a centuries-old tradition of consumption in Catalonia, Spain, and across Europe, and had never been cultivated anywhere in the world until now. This achievement is the result of Bolet Ben Fet\u2019s research and dedication to cultivating new mushroom species.<\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/boletbenfet.com\/wp-content\/uploads\/2025\/05\/Versions-F-eng.png\" "\\"Versions-F-eng\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Morphology<\/strong><\/h3>\nThis 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\u2014hence its English name, “beefsteak mushroom.” When sliced, it reveals a beautiful marbled pattern. The aroma is pleasant but subtle, and the flavor is citrusy.<\/p>\n
Habitat \/ Distribution<\/strong><\/h3>\nIt 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.<\/p>\n
Background<\/strong><\/h3>\nFistulina 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 \u201cfetge de vaca\u201d and in Spain \u201ch\u00edgado de buey.\u201d<\/p>\n
Gastronomy<\/strong><\/h3>\nIts 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.<\/p>\n
Properties<\/strong><\/h3>\nIt 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.<\/p>\n<\/div>
![](\"https:\/\/boletbenfet.com\/wp-content\/uploads\/2024\/10\/santi-santamaria.jpg\" "\\"santi-santamaria\\"")
<\/span><\/div>Santi Santamaria
\nChef at Can Fabes<\/strong><\/em><\/h5>\n\u201c\u2026great results on the plate\u2026 excellent edible, can be eaten raw or cooked\u2026 its texture feels like eating beef or tuna\u2026 when cut, a red juice seeps out that looks like the blood of the earth\u2026\u201d<\/p>\n
TV Show \u201cCa\u00e7adors de Bolets\u201d<\/em><\/span><\/p>\n<\/div><\/div><\/div>![](\"https:\/\/boletbenfet.com\/wp-content\/uploads\/2025\/03\/joan-roca.jpg\")
<\/span><\/div>Joan Roca
\nChef at El Celler de Can Roca<\/strong><\/em><\/h5>\n\u201c\u2026a very peculiar and interesting mushroom\u2026 its appearance and texture are reminiscent of meat\u2026 it seems like animal protein\u2026 in terms of flavor, it has a tangy note that\u2019s very rare in the world of mushrooms, which makes it truly interesting\u2026\u201d<\/p>\n
Showcooking at the 2023 Gastron\u00f2mic F\u00f2rum\u00a0<\/em><\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":1515,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"_joinchat":[],"footnotes":""},"class_list":["post-1660","page","type-page","status-publish","hentry"],"yoast_head":"\nBeefsteak Mushroom - Bolet ben fet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.boletbenfet.com\/les-nostres-varietats\/cor-de-bosc\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beefsteak Mushroom - Bolet ben fet\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.boletbenfet.com\/les-nostres-varietats\/cor-de-bosc\/\" \/>\n<meta property=\"og:site_name\" content=\"Bolet ben fet\" \/>\n<meta property=\"article:modified_time\" content=\"2025-05-29T11:58:56+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.boletbenfet.com\/les-nostres-varietats\/cor-de-bosc\/\",\"url\":\"https:\/\/www.boletbenfet.com\/les-nostres-varietats\/cor-de-bosc\/\",\"name\":\"Beefsteak Mushroom - Bolet ben fet\",\"isPartOf\":{\"@id\":\"https:\/\/www.boletbenfet.com\/#website\"},\"datePublished\":\"2024-10-07T09:49:54+00:00\",\"dateModified\":\"2025-05-29T11:58:56+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.boletbenfet.com\/les-nostres-varietats\/cor-de-bosc\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.boletbenfet.com\/les-nostres-varietats\/cor-de-bosc\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.boletbenfet.com\/les-nostres-varietats\/cor-de-bosc\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/www.boletbenfet.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Our varieties\",\"item\":\"https:\/\/www.boletbenfet.com\/les-nostres-varietats\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Beefsteak Mushroom\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.boletbenfet.com\/#website\",\"url\":\"https:\/\/www.boletbenfet.com\/\",\"name\":\"Bolet ben fet\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.boletbenfet.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Beefsteak Mushroom - Bolet ben fet","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.boletbenfet.com\/les-nostres-varietats\/cor-de-bosc\/","og_locale":"en_US","og_type":"article","og_title":"Beefsteak Mushroom - Bolet ben fet","og_url":"https:\/\/www.boletbenfet.com\/les-nostres-varietats\/cor-de-bosc\/","og_site_name":"Bolet ben fet","article_modified_time":"2025-05-29T11:58:56+00:00","twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.boletbenfet.com\/les-nostres-varietats\/cor-de-bosc\/","url":"https:\/\/www.boletbenfet.com\/les-nostres-varietats\/cor-de-bosc\/","name":"Beefsteak Mushroom - Bolet ben fet","isPartOf":{"@id":"https:\/\/www.boletbenfet.com\/#website"},"datePublished":"2024-10-07T09:49:54+00:00","dateModified":"2025-05-29T11:58:56+00:00","breadcrumb":{"@id":"https:\/\/www.boletbenfet.com\/les-nostres-varietats\/cor-de-bosc\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.boletbenfet.com\/les-nostres-varietats\/cor-de-bosc\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.boletbenfet.com\/les-nostres-varietats\/cor-de-bosc\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/www.boletbenfet.com\/"},{"@type":"ListItem","position":2,"name":"Our varieties","item":"https:\/\/www.boletbenfet.com\/les-nostres-varietats\/"},{"@type":"ListItem","position":3,"name":"Beefsteak Mushroom"}]},{"@type":"WebSite","@id":"https:\/\/www.boletbenfet.com\/#website","url":"https:\/\/www.boletbenfet.com\/","name":"Bolet ben fet","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.boletbenfet.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/www.boletbenfet.com\/en\/wp-json\/wp\/v2\/pages\/1660","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.boletbenfet.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.boletbenfet.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.boletbenfet.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.boletbenfet.com\/en\/wp-json\/wp\/v2\/comments?post=1660"}],"version-history":[{"count":2,"href":"https:\/\/www.boletbenfet.com\/en\/wp-json\/wp\/v2\/pages\/1660\/revisions"}],"predecessor-version":[{"id":1666,"href":"https:\/\/www.boletbenfet.com\/en\/wp-json\/wp\/v2\/pages\/1660\/revisions\/1666"}],"up":[{"embeddable":true,"href":"https:\/\/www.boletbenfet.com\/en\/wp-json\/wp\/v2\/pages\/1515"}],"wp:attachment":[{"href":"https:\/\/www.boletbenfet.com\/en\/wp-json\/wp\/v2\/media?parent=1660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Fistulina hepatica<\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div> Fistulina hepatica<\/em><\/p>\n<\/div><\/div><\/div> We present the beefsteak mushroom, a truly unique fungus with a tangy flavor and a texture reminiscent of animal protein. It has a centuries-old tradition of consumption in Catalonia, Spain, and across Europe, and had never been cultivated anywhere in the world until now. This achievement is the result of Bolet Ben Fet\u2019s research and dedication to cultivating new mushroom species.<\/em><\/p>\n<\/div><\/div><\/div> 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\u2014hence its English name, “beefsteak mushroom.” When sliced, it reveals a beautiful marbled pattern. The aroma is pleasant but subtle, and the flavor is citrusy.<\/p>\n 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.<\/p>\n 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 \u201cfetge de vaca\u201d and in Spain \u201ch\u00edgado de buey.\u201d<\/p>\n 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.<\/p>\n 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.<\/p>\n<\/div> \u201c\u2026great results on the plate\u2026 excellent edible, can be eaten raw or cooked\u2026 its texture feels like eating beef or tuna\u2026 when cut, a red juice seeps out that looks like the blood of the earth\u2026\u201d<\/p>\n TV Show \u201cCa\u00e7adors de Bolets\u201d<\/em><\/span><\/p>\n<\/div><\/div><\/div> \u201c\u2026a very peculiar and interesting mushroom\u2026 its appearance and texture are reminiscent of meat\u2026 it seems like animal protein\u2026 in terms of flavor, it has a tangy note that\u2019s very rare in the world of mushrooms, which makes it truly interesting\u2026\u201d<\/p>\n Showcooking at the 2023 Gastron\u00f2mic F\u00f2rum\u00a0<\/em><\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Beefsteak Mushroom<\/h1><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Morphology<\/strong><\/h3>\n
Habitat \/ Distribution<\/strong><\/h3>\n
Background<\/strong><\/h3>\n
Gastronomy<\/strong><\/h3>\n
Properties<\/strong><\/h3>\n
<\/span><\/div>Santi Santamaria
\nChef at Can Fabes<\/strong><\/em><\/h5>\n<\/span><\/div>Joan Roca
\nChef at El Celler de Can Roca<\/strong><\/em><\/h5>\n