Feeds:
Posts
Comments

Archive for the ‘Beefsteak Fungus’ Category

September is when our Wild Fungi Foraging Tours start, we have found lots of edible fungi alot of what we have already found in previous months (see July/August):

Chichester food Fair September 2011

We attend the Chichester food fair and as you can see from the picture below we had lots of fresh Wild fungi we had picked the day before:

Justin & Stu on the stall

Winter Chanterelles & Hedge Hog Fungus, Porcini, Chanterelle, Horn of Plenty.

As the Ceps/Porcini were up we had our first

‘Midnight Cep hunt”

Then Justin went off to the South of France to go carp fishing http://www.paradiselakes.co.uk/index_paradise_lakes.cfm and couldn’t resist a bit of foraging:

Our First Wild Fungi Tour kicked off on September 25th (half day) – very productive !!!

Beefsteak Fungus

Cep/Porcini

Plums and custard

Before we had even left the car park we had beefsteaks in our trugs:

Beefsteak or Ox Tongue – Fistuline hepatica.

Beefsteak Fungus – Bracket 8-25cm across, 2-6cm thick, usually single, tongue-shaped or semicircular, upper surface pinkish to orange-red and finally purple-brown, rough with rudimentary pores.   Moist to tacky.  Flesh thick, succulent; mottled, dark flesh-pink with lighter veining, with bloodlike sap; reminiscent of raw meat. Odor pleasant.  Habitat singly or sometimes several in a cluster on the base of living oaks or chestnuts, also dead hardwood stumps. Season July-October. Edible-good.

We also spotted some plums and custard.

Read Full Post »