foraging beefsteak mushroom - Bristol

Beefsteak mushroom - looks can be deceptive, this guy lulls you into thinking you’re going to be chewing through brisket. You’re not - it’s very acidic. I think perhaps if you salted it, left it for a few hours in a colander then made a creamy herby sauce, it could work as a strognaoff. But there’s no getting away from the texture which is sort of gelatinous/fleshy. It’s a joy to just chop up and gawp at. Makes me question - is this nature’s way of reminding us we are just flesh/mushrooms? Some more fun than others :)

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