DorsetScott
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BeefsteakExcuse the not so mushroomy picture, but went on a quick forage during lunch break and found first (and second) ever Beefsteak Fungus.
Seems lots of contradicting info on whether they're nice or not, and a lot of people saying to soak them before use, so I'm experimenting, 1 in milk, the other in water. There's another couple growing so I'll get one in a couple of days and try unsoaked ala Roger Phillips stlye.
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jp
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I have seen seen several of these this year (great year for fungi) but subscribe to John Wright's book on mushrooms, which says under Beefsteak fungi:
"I am reminded of the good Dr Johnson's advice on the preparation of cucumber:'A cucumber should be well sliced, and dressed with pepper and vinegar, and then thrown out as good for nothing'.
John goes on so say that the same probably applies to Beefsteak fungi! I have tried them once or twice & not been impressed. However, please don't let that stop you - taste is a personal thing (I happen to like cucumber). Let us know what you think of them 
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fungi2bwith
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They can have a slightly unpleasant metallic taste which can be reduced by soaking in milk. But even after this they are OK but not great when cooked. They can be good if used as follows:
1. Very young just emerging beefsteaks fried in butter are very tasty without significant metallic taste.
2. Eaten raw thinly sliced in a salad provided not too old.
3. Warmed through in olive oil (warm but effectively raw)
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DorsetScott
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I've been on a few forays with John through Kingcoombe and also a couple with my work, and he said exactly the same thing. But then Roger Phillips wild food cooks them without any pre soaking and adds "This is a really 5 star dish; definitely on of my favourite mushroom recipes."
Guess it's a case of each to their own, but tonight should be the night I make my mind up, at least on the method with soaking it.
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jp
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Let us know what you think! I've been on one of John's forays at Kingcombe too - really enjoyed it.
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DorsetScott
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IMHO John lived up to his name, he was (w)right.
Soaked in milk, didn't like it.
Soaked in water, didn't like it.
I'm still gonna give it one more go cooked like Roger Phillips suggests, and when I harvest that one I'm going to try it raw too, but it looks like Beefsteak Fungus and myself will have a very short relationship when it comes to eating.
Oh well.
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Duane Dibbley
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Always raw for me....sliced thinly in salads or just drizzled with warm olive oil
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DorsetScott
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Always raw for me....sliced thinly in salads or just drizzled with warm olive oil |
