Key Identification Features
- • Blood-red to liver-colored bracket
- exudes reddish juice when cut • Underside with dense pale pores that bruise red-brown • Flesh marbled red-white like raw meat
- sour/tangy taste • Grows on living or dead oaks and chestnuts • Tongue-like shape, surface sticky and rough
Preparation Notes
Soak in water to reduce sourness; slice thin and pan-fry; best young
Regions Found
Region data not available
Look-Alikes
No documented look-alikes on record.
Safety disclaimer: This page is for educational purposes only. Never eat a wild mushroom based solely on online information. Always verify identification using multiple reliable field guides and, when possible, consult an experienced forager or mycologist. When in doubt, don't eat it. Spore & Scout accepts no responsibility for identification errors or adverse reactions.