On our recent mushroom foraging we came across this peculiar fungus that grows on the stump of oak and chestnut trees. Shaped like a liver or tongue with a colour and texture like steak when cut. The flesh has a tanin taste which can easily softened by soaking in water. In this recipe I have soaked the fungus in a white wine marinade before coating. Of course you can replace the fungus with a large thick mushroom such as the portabello mushroom (in this case you want need to marinate it). The Beefsteak Fungus season is from July to October.