This species is claimed to resemble meat in flavor more than any other
fungus. The gravy, in quality and color, would certainly deceive a most
discriminating palate. Like many of the Polyporei, it is comparatively
slow in maturing, occasionally, it is said, requiring two weeks ere it
reaches its prime, when it may acquire a large size.
It should be gathered before its maturity to insure tenderness, though
the older, tougher individuals, cut in pieces and cooked separately,
will yield a quantity of rich red gravy, to be added to the dish of
more tender specimens. "If it is not beef itself," says Mrs. Hussey,
"it is sauce for it." "If sliced and grilled it would pass for a good
beefsteak," says Cooke, with truth. Mrs. Hussey recommends that it
should be sliced and macerated in salt, the deep-red liquor which
exudes should be put hot into a dish with a little lemon-juice and
minced shallots, and a broiled steak deposited in it. It may also be
variously stewed or fricasseed with excellent results, and affords a
delicious soup with savor closely suggesting beef broth or _consommé
clair_. A "beefsteak" pie made on the foregoing recipe prescribed for
the Procerus would doubtless prove a most appetizing entrée.