Beefsteak mushrooms are a relatively rare, edible mushroom related to chicken and hen of the woods. They have a mildly tart taste, can be eaten raw, and a good, crisp texture when young. Theyre a good mushroom to know if youre a forager.
My mushroom hunting guide friend Alex and I talk about what mushrooms are showing up and the odd shrooms we can’t figure out what they are. She sent me a picture of an interesting mushroom last year and asked what I thought of it.
It was a polypore, shelf-type growing from a tree, but not just any polypore. We both knew what was in the picture: a beefsteak mushroom, or Fistulina hepatica. A chicken of the woods or a dryad’s saddle are pretty common.
From my experience many mushroom hunters have never even heard of them. Beefsteak mushrooms, which are also called ox tongue mushrooms or fungus, are a fairly uncommon polypore. The only time I had ever come close to eating them was when I read about them in David Arora’s Mushrooms Demystified and Anthony Carluccio’s The Complete Mushroom.
They’re rare in their look, but also in flavor. On its own, the mushroom is red and looks like meat. When sliced, it gives off a red juice, similar to how a very young chicken of the woods will leak a sweet orange liquid.
Like their cousins the chicken of the woods and hen of the woods, beefsteak mushrooms are parasites. In my area, I only see them on oak trees, usually at the base of the tree or on stumps.
I sometimes see them in the summer, and from what I’ve seen, they seem to bear the most fruit in late summer, from August to September.
The flavor is where things are supposed to get interesting. People often eat them raw, and they’re said to taste sour like sorrel. For the record, the flavor is only slightly sour, not as strong as any oxalis species I’ve tried.
In a world where 99% of mushroom dishes are made with the same bland mushroom grown in farms and cooked with cream or turned into stroganoff, the beefsteak stands out as a pretty special dish.
I got excited. Alex told me the mushroom was a little damaged but asked if I would like to look at it. Of course I did. She stopped by with a couple mushrooms and a paper bag filled with something wet, and heavy.
I remember feeling both excited and uneasy as I held the heavy bag in my hands and peered inside it. What was in the bag looked like something from a murder scene—it was wet, bloody, and thick, and it didn’t exactly inspire creativity.
I took the bag home to clean and inspect them the next morning. I wasn’t the first to sample my beefsteak mushroom, slugs had already dined on the pores underneath.
Although slugs and insects do eat hen of the woods and other similar polypore mushrooms, they only touched the pores on this one. The meaty part of the mushroom was unaffected.
Surprising too was the complete lack of any white larvae, not a single one. There are some mushrooms that naturally don’t let the larvae get through. The beefsteak has one of the strongest defenses I’ve seen in a polypore.
I’m not a scientist, but I think it might have something to do with how sour the meat is. Plants use acids like oxalis (sorrel) to protect themselves from animals that might eat them.
Mushrooms are a versatile ingredient that can elevate many dishes, especially beef steak When sautéed in butter and garlic, mushrooms become rich, flavorful and the perfect accompaniment to a juicy steak Learning how to prepare beef steak mushrooms properly takes your meal from boring to gourmet in minutes.
Why Add Mushrooms to Steak?
There are several reasons to serve sautéed mushrooms with your steak
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Flavor – Mushrooms have an earthy, umami flavor that enhances the beefiness of steak. When cooked in butter and garlic, they become even more rich and savory.
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Texture – The meaty texture of mushrooms provides contrast to tender steak. They add visual appeal and variety to your plate.
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Easy to prepare – Mushrooms cook quickly on the stovetop while your steak is resting. It’s a fast and easy way to make your meal restaurant-worthy.
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Versatility – Mushrooms pair well with all cuts of steak from filet mignon to sirloin. They also go great with pork chops or chicken.
Tips for Selecting Mushrooms
The key to amazing beef steak mushrooms is starting with high-quality fresh mushrooms. Here are some tips:
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Choose mature mushrooms – Look for mushrooms with large, open caps rather than buttons which won’t have as much flavor. Cremini and portobello work especially well.
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Check for freshness – Make sure mushrooms look fresh, not slimy or shriveled. The gills on the underside should be crisp and not darkened.
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Buy loose rather than packaged – Loose mushrooms tend to be fresher. Check for any dirt and give them a gentle wash.
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Get them uniform in size – This allows the mushrooms to cook evenly. Quarter or slice them to achieve uniform pieces.
Necessary Equipment and Ingredients
Having the right kitchen tools and ingredients on hand makes cooking mushrooms to accompany steak easy. Here’s what you need:
Equipment:
- Heavy skillet or sauté pan – A 12-inch cast iron or stainless steel skillet works best
- Wooden spoon for stirring
- Kitchen shears or knife for slicing mushrooms
- Measuring spoons and cups
Ingredients:
- Butter – Adds rich flavor when sautéing
- Olive oil – Helps prevent sticking
- Garlic – Minced, adds aromatic flavor
- Mushrooms – Cremini, portobello or white work well, thickly sliced
- Dry sherry or white wine (optional) – Adds depth of flavor
- Fresh parsley – Chopped, for garnish
- Salt, pepper and dried thyme – For seasoning
- Worcestershire sauce – For umami flavor
How to Clean and Slice Mushrooms
Proper preparation is key to cooking mushrooms correctly. Here are some tips:
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Do not soak mushrooms as they will absorb water and become soggy. Instead, lightly rinse under running water to clean.
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Pat dry thoroughly with paper towels to remove excess moisture. Letting them air dry for 5 minutes helps too.
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Trim the ends of stems then slice mushrooms about 1/4 to 1/2 inch thick. Keeping stems adds flavor.
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Cut slices uniform in size so mushrooms cook evenly. Quarter or halve mushrooms if large.
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Use a sharp knife or kitchen shears for clean slices. Mushrooms are 90% water so they can be messy to slice.
Step-by-Step Instructions
Follow these simple steps for perfect sautéed mushrooms for steak every time:
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Heat 1-2 tbsp butter and 1 tbsp oil in a skillet over medium-high heat. The oil prevents sticking.
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Add sliced mushrooms and minced garlic. Cook for 4-5 minutes, stirring occasionally until mushrooms release liquid.
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Cook until liquid evaporates and mushrooms are lightly browned.
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Add a splash of sherry or wine (optional). Cook 1 minute until evaporated.
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Season with salt, pepper and thyme. Taste and adjust seasonings as desired.
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Finish with a splash of Worcestershire sauce. Remove from heat.
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Stir in chopped parsley. Serve mushrooms over rested steak. Enjoy!
Pro Tip: Letting the mushrooms release and evaporate liquid intensifies their umami flavor. Don’t be tempted to increase heat and cook faster.
Serving Suggestions
When learning how to make the perfect mushrooms for steak, keep these serving suggestions in mind:
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Spoon mushrooms generously over steak, pork or chicken right before serving.
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For steak, serve alongside classics like creamed spinach, roasted potatoes or grilled asparagus.
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Drizzle a little pan sauce from the rested steak over the mushrooms for extra flavor.
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Garnish with extra parsley and serve in ramekins for a fancy presentation.
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Make them ahead. Sautéed mushrooms can be made 1-2 days in advance and reheated.
More Tips for the Best Results
Follow these additional pointers for sautéed mushrooms worthy of the best steakhouses:
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Use a combination of butter and oil for ideal flavor and browning.
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Don’t crowd the pan. Cook mushrooms in batches if needed.
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Cook over medium-high heat. Mushrooms won’t brown properly on too low of heat.
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Stir occasionally with a wooden spoon to cook evenly.
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Add sherry, wine or worcestershire sauce once liquid has evaporated.
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Season at the end to prevent tough, rubbery mushrooms.
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Fresh parsley adds a pop of color and brightness.
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Store leftovers in an airtight container for 2-3 days. Reheat gently before serving.
Frequently Asked Questions
Here are answers to some common questions about making the perfect sautéed mushrooms for steak:
What types of mushrooms work best?
Cremini, portobello and white button mushrooms all work well. Go for mature, open caps over buttons.
Do I really need butter AND oil?
Yes, the combination prevents sticking and adds rich flavor. Olive oil or avocado oil work well.
Can I prepare them ahead of time?
Absolutely. Cook the mushrooms up to 2 days in advance then gently reheat before serving.
What if my mushrooms are turning black?
This can happen if the pan is overcrowded or the heat is too high. Cook in batches on medium-high.
Can I add other ingredients?
Onions, shallots or herbs like rosemary complement mushrooms nicely. Get creative!
An Easy, Elevated Side Dish
Learning how to properly prepare sautéed mushrooms to accompany steak may seem intimidating but it’s actually quite simple. With high-quality mushrooms, a hot skillet and a few flavor boosters like garlic, butter and Worcestershire sauce, you can transform ordinary mushrooms into a restaurant-worthy side in just 10 minutes. Serving rich, savory mushrooms with steak makes for an easy yet elevated meal the whole family will love. Give this technique a try the next time you cook up some juicy steaks for an unforgettable dining experience.
Cooking / Eating
People who have eaten beefsteak mushrooms don’t really talk about it, but I have read that they taste sour like sorrel and have a meaty texture.
Well, from what I ate thats right, kind of. Sliced thin, the mushrooms are tender, with a little chewy bounce to them.
The flavor itself isn’t anything remotely close to the powerful oxalic sour of sorrel or rhubarb. There is a sour taste to it, but I thought the flavor was weak because the mushroom holds so much water. In short it was slightly tart, tender, and watery.
The beefsteak was going to need some help. I first tried putting some salt on it, which worked better, and then I tried a few other things. In a hot pan, they were seared, marinated, roasted whole and then cut into slices. After that, they were marinated, brined, dredged, and fried.
A lot of what I read online said that the mushrooms would need to be cooked for a long time to be soft, but mine weren’t at all that way.
Sliced thin, as pictured below, I had no problem with them having a tough texture. I didn’t like cooking. The mushrooms didn’t taste very good, they held a lot of water, and they lost their crisp, tender texture that I liked so much when they were fresh.
I liked them best when they tasted pure and hadn’t been changed in any way, whether they were raw, mixed with other foods, or cooked in a simple way. Beefsteaks are a fascinating wild mushroom, I just wish they tasted more sour!.
A mushroom born to eat raw
After cooking with these for a few more years, I can say for sure that beefsteaks are best when they are raw, which is different from most wild mushrooms. You dont need any fancy techniques or equipment for them to shine.
The first thing I made with them was a simple tomato salad. I’ve added a few more over the years, and you can find them all over this post. One of my favorites is seasoned with wood sorrel, and they’re great in a simple tartare dish where they replace diced meat.
