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A bracket mushroom (one that grows on the sides of trees). Found on beech and oak trees from April to July. So named because it looks like a piece of beef or liver. Good cooked until the liquid has gone, then cut into thin strips and drizzled with balsamic vinegar. See Balsamic vinegar.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.