Beefsteak fungus  (Fistulina hepatica)

As the common name suggests, beefsteak fungus is remarkably similar in appearance to raw meat. In the past it was often cooked and eaten as a substitute for meat, and is still sold on French markets today (3). The fruit body is tongue or bracket-shaped, and is reddish-brown to liver colour (3). The flesh is initially whitish yellow, but as the fungus ages, it becomes reddish or pinkish, develops a fleshy soft texture (4), and even gives off a blood-like red juice when cut (3). Spores are released from pores located on the underside of the fruit body. The pores of young specimens are white or yellowish, but as they age they become reddish brown (4).

WARNING: many species of fungus are poisonous or contain chemicals that can cause sickness. Never pick and eat any species of fungus that you cannot positively recognise or are unsure about. Some species are deadly poisonous and can cause death within a few hours if swallowed.