The Beefsteak mushroom, also known as ox tongue or tongue mushroom, are most commonly found in Britain, but have been foraged on nearly every continent. It has a slightly acidic or sour taste and must be cooked for a prolonged period of time due to its tough texture. The Beefsteak mushroom is used as a meat substitute and as its name suggests, it looks just like a slab of raw beef. Another unique identifying feature of the mushroom are the pink spores it drops from its white underbelly.
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- Liquid Culture
My Fungi Recipe – Beef Steak Mushroom with Parmesan and Arugula
– 150g fresh Beefsteak mushrooms, sliced ¼ inch thick
– 4 tbsp extra virgin olive oil
– 3 cloves coarsely chopped
– 2 sprigs of bruised rosemary
– 2 tsp fresh lemon juice
– Kosher salt and cracked pepper to taste
– 1 large bunch of fresh Arugula
– 2 tbsp finely grated parmesan
- In a large nonstick or cast-iron skillet over medium-high heat, add olive oil and bring garlic and rosemary to a fragrant sizzle.
- Add sliced beefsteak mushroom and toss until coated with oil. Cook until crisp on the outside but soft on the inside.
- Toss mushrooms with lemon juice and spinach until spinach is slightly wilted.
- Top with grated parmesan and add salt and pepper to taste.