How to identify Beefsteak Fungus

To correctly identify Beefsteak Fungus (Fistulina hepatica), check each of these features in order. Misidentification is the most common cause of mushroom poisoning, so cross-reference multiple sources.

Step-by-step identification

1. 1

   Cap

   Shape, color, surface texture, and diameter.

   The cap surface is initially smooth and moist, becoming sticky and reddish-brown, resembling raw meat. It often exudes a reddish juice when cut.

2. 2

   Gills

   Attachment to stem, color, and spacing.

   Instead of true gills, it has pores that are small, round, and yellowish, bruising reddish-brown. The pore surface is easily separable from the flesh.

3. 3

   Stem

   Length, shape, surface, and any ring.

   The stem is usually absent or very short and lateral. When present, it is thick and stubby.

4. 4

   Flesh

   Color, texture, and bruising reaction.

   The flesh is thick, fibrous, and reddish, with a marbled appearance similar to beef. It darkens with age.

5. 5

   Fruiting body

   Overall growth pattern.

   The fruiting body is typically tongue-shaped or bracket-like, ranging from 10-30 cm in width and thickness. It is soft and fleshy when young, becoming tougher with age.

6. 6

   Habitat

   Where it grows and on what substrate.

   It grows on living or dead hardwood trees, especially oak, causing a brown rot. It is commonly found in late summer and autumn.

Key Facts

Cap surfaces

Smooth, sticky when moist

Growth Form

Bracket-like, tongue-shaped

Spore Print

Pinkish-brown

Body color

Reddish-brown

Odor

Acidic, fruity

Flesh bruises

Darkens slightly

Height

5-15 cm

Cap Diameter

10-30 cm

Fruit body characteristics

• Gill attachment: Pores, not gills
• Stem shape: Absent or lateral
• Stem surface: Smooth
• Ring: Absent
• Stem cross-section: Solid

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