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Beefsteak fungus, Fistulina hepatica, edible

Beefsteak fungus, Fistulina hepatica, edible


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Beefsteak fungus, Fistulina hepatica, edible

Beefsteak fungus, Fistulina hepatica, edible, and red cracking bolete, Xerocomus chrysenteron.. Chromolithograph by C. Krause from Fritz Leubas Edible and Poisonous Mushrooms, Neuchatel, Switzerland, 1890. Fritz Leuba (1848-1910) was a mycologist and artist from Neuchatel, Switzerland

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Media ID 14215620

© Florilegius / Mary Evans

Bolete Boletus Champignons Cracking Edible Fritz Fungus Hepatica Leuba Mushroom Mycology Neuchatel Poison Beefsteak


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This stunning chromolithograph depicts two exquisitely detailed mushroom species: the Beefsteak fungus (Fistulina hepatica) and the Red cracking bolete (Xerocomus chrysenteron). The image is taken from "Edible and Poisonous Mushrooms," a seminal mycological work by Fritz Leuba, a renowned mycologist and artist from Neuchatel, Switzerland, published in 1890. The Beefsteak fungus, also known as the Beefsteak polypore, is a large, fleshy, and edible fungus that grows on dead or dying hardwood trees. Its distinctive, meaty appearance and rich, nutty flavor have made it a popular culinary delicacy in Europe. The fungus is shown in the left half of the illustration, with its cap displaying a complex, labyrinthine pattern of pores and its stem adorned with cracks and fissures. The Red cracking bolete, located on the right side of the print, is another edible mushroom species. It is characterized by its bright red, cap, which turns brown when cooked, and its white, porous stem. The bolete is a valuable addition to the European culinary tradition, particularly in Central and Eastern Europe, where it is used in various dishes, including sauces and soups. Leuba's masterful illustration captures the intricate details and textures of these two mushroom species, providing a testament to the artist's skill and the mycological knowledge of his time. The chromolithograph is a beautiful example of the historical significance of mycology and the artistry that has long accompanied the study of fungi.

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