What do oyster mushrooms look like and what do they describe? (+29 photos)

There are approximately 30 known varieties of oyster mushrooms, about 10 of which are cultivated at home. All of these fruits are characterized by excellent taste and a rich aroma, but the wild varieties are much more prized by experienced mushroom pickers. Oyster mushrooms are difficult to confuse with poisonous mushrooms, as they have no dangerous lookalikes. Simply familiarize yourself with their photos and descriptions before picking.

Characteristic features of oyster mushrooms

All novice mushroom pickers need to know what the common species of oyster mushrooms growing in the forest look like to avoid unpleasant consequences.

Appearance, photo, description

These fruits can grow from 5 to 20 cm in diameter. Young fruits are dark gray or with a brownish tint. Older fruits are dark gray with a purple or ash tint.

The cap's color depends on the specific species and growing conditions. The mushroom's shape often resembles ears.

There are no clear boundaries between the cap and the stem. The cap of this variety blends smoothly into the stem and tapers slightly toward the edges. Its shape is oval, slightly elongated, and resembles a shell. The diameter varies from 5 to 17 cm. The margins are slightly curled inward. The surface can be gray, lemon-yellow, or off-white with purple, orange, or pink hues.

The stem is usually lateral and tapers noticeably toward the base. Its length does not exceed 50 mm, and its width is 30 mm. The tubular stem is colored in light shades of gray, yellow, or white.

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Young fruits are characterized by juicy and firm flesh. In older mushrooms, the flesh becomes fibrous, dry, and tough. The flesh has a pleasant mushroom aroma. The taste of the raw fruit is neutral and bland.

Depending on the species, the spore powder is pink, cream, or white. Spore size ranges from 7.5 x 3 to 12 x 4.5 µm. The shape is irregular and ellipsoidal.

Place of distribution and collection rules

Oyster mushrooms are found in Europe, Asia, Australia, and North Africa. Varieties of this fruit are quite common in Germany, France, Portugal, Slovakia, and Poland. In Russia, the mushroom is considered one of the most widespread and can grow throughout the country, from the border with Belarus to the Primorsky Krai. Western Siberia is particularly rich in oyster mushrooms, with birch and aspen groves offering a substantial harvest.

Beginners should go mushroom picking in the company of an experienced mushroom hunter, as there's a risk of mistaking oyster mushrooms for their inedible lookalikes. Before heading out on a quiet hunt, it's a good idea to familiarize yourself with the different varieties of this fruit.

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Edibility

The oyster mushroom is an edible member of the mushroom family. In Russia, this mushroom is the second most popular. It is used in a wide variety of dishes. Oyster mushrooms can be fried, boiled, stewed, salted, pickled, and even eaten raw. They make delicious fillings. You can often find buns, pies, pizzas, and mushroom sauces made with these mushrooms.

Types of wild mushrooms, their descriptions and photos

There are many varieties of oyster mushrooms found in the forest, and it's a good idea to familiarize yourself with photos and descriptions of them before heading out on a quiet hunt.

Pulmonary

This variety is very common in forests throughout the country. The rounded or fan-shaped cap reaches 4-8 cm in diameter. The color is white or cream, with mature specimens acquiring a yellowish tint. The short stem is covered with barely noticeable hairs at the base and is no more than 20 mm long.

Lemon (elm)

Lemon oyster mushrooms are most commonly found in the Far East. This species also thrives in home cultivation. The average cap diameter is 3-6 cm. Young mushrooms form a corymbose cap, which becomes funnel-shaped with age. The lemon-yellow skin fades as the mushroom matures.

Royal, or steppe

Mature fruits have a flat or slightly funnel-shaped cap, on which small fibers or scales can be seen. The cap diameter can reach 13 cm. The surface is colored reddish-brown, fading to brown over time. Most often, a compact stem is located in the center. The cylindrical stem can be white or light ochre.

Common, or oyster

The diameter of these forest dwellers ranges from 5 to 15 cm. The surface coloration is quite variable, ranging from brownish, ash-gray, or light gray with a purple tint. Initially, the edges are curled inward, but with age, they acquire a wavy or dissected-lobed shape. If the fruits are found in areas of high humidity, a mycelial coating appears on their surface.

Late, or autumn

The cap diameter can reach 12 cm. A distinctive feature of this species is its ear-shaped, brownish-gray cap. The mushroom's surface is velvety. A cluster of fruits grows from a single base. The white flesh is quite dense and has a pleasant aroma and flavor.

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Covered, or single

This representative of the mushroom world lives on rotting birches, aspens, oaks, and spruces. Mushroom cap Initially creamy-gray in color, it becomes grayish-brown with age. Its average diameter is 8 cm. The cap is tongue-shaped or ear-shaped. The surface is covered with scales. The stem is very compact or absent altogether.

Horn-shaped, or abundant

The shape of the fruiting body resembles a shepherd's horn. The cap is horn-shaped, sometimes leaf-shaped. Mature fruits have smooth edges, often curled upward and covered with cracks. Unlike other varieties, this mushroom has a distinct, curved stalk, up to 8 cm long. Depending on the habitat, the surface color ranges from sandy to gray.

Pink

The pink oyster mushroom, or flamingo oyster mushroom, has a slightly convex cap up to 5 cm in diameter. The pink flesh has a buttery flavor and a distinctive aroma. The pale pink stem grows from the side of the cap and is often curved. The gills are reddish-pink.

The difference from false, inedible mushrooms similar to oyster mushrooms

In our country, the most common mushrooms similar to oyster mushrooms are two inedible species:

1. The wolfsbane, which has cream or brown caps covered with reddish spots, grows on dead deciduous and coniferous trees.

   

2. The orange oyster mushroom has a rich color. Its distinctive feature is the almost complete absence of a stem. It grows in large clusters, most often on deciduous trees. Young fruits have a melon-like aroma, while mature specimens smell like rotten cabbage.

Useful properties and restrictions on use

Oyster mushrooms have numerous beneficial properties, which is why they are widely used in folk medicine. They help normalize blood pressure and reduce the risk of cardiovascular disease. Consuming this product helps the body eliminate toxins and heavy metals and lowers cholesterol.

People with gastrointestinal, liver, and gallbladder problems are advised to avoid this product. The fruit contains chitin, which is poorly absorbed by the body. Children under 12, nursing mothers, and expectant mothers should avoid oyster mushrooms.

Oyster mushrooms can be prepared not only as a separate dish, but also used to make sauces, spreads, and various fillings.

How to clean oyster mushrooms?

Before cooking, the fruiting bodies must be cleaned, otherwise they will lose their flavor and become watery. There's no need to soak them, as there's virtually no dust or dirt on the surface. The harvest is carefully sorted, and any dry, wormy, or rotten ones are discarded. Then, each fruit is peeled and rinsed under running water.

Store-bought oyster mushrooms don't need to be peeled—in fact, removing the membrane is not recommended, as they are watery mushrooms and can turn to mush after cooking.

Methods of preparation and storage

There are various ways to store the mushrooms. They are often salted, dried, and pickled for winter. To preserve their shelf life for a long time, freezing is recommended. Frozen mushrooms will keep for about a year at -18°C. Don't wash the mushrooms before freezing; simply clean them with a dry cloth. Fried and boiled mushrooms can be frozen.

The easiest way to prepare food for the winter is dry salting:

1. Oyster mushrooms are washed.
2. The first layer of mushrooms is laid out and sprinkled with salt and spices.
3. Several such layers are made up to the top of the container.
4. A press is placed on the top layer and the container is taken out to a dark place for 2-3 weeks.

Cooking Rules

Before preparing mushrooms, please read the following information:

• Before boiling, the product is cut into small pieces. The mushrooms are not cooked whole;
• fruiting bodies release liquid when cooked, so there is no need to pre-boil them when frying or baking;
• It is necessary to fry until the liquid in the dish has completely evaporated, at least 30 minutes.

Mushroom Box Reviews

Oyster mushrooms are easy to grow at home using bags filled with substrate, mycelium, and a basement. Special mushroom boxes containing oyster mushroom mycelium are now available for purchase, allowing you to grow your own harvest, even in your apartment. Reviews of these are mixed:

Irina: "I once bought a box like this so the kids could watch mushrooms grow. The kit included the box, a spray bottle, a mycelium block, and a linen cloth. We followed the instructions, so we expected to see mushrooms on the 10th day. They appeared after 15 days, and they grew in just 4 days. This kit is good for growing 2-3 small crops."

Alexey: "I ordered two of these boxes online. The package arrived fairly quickly, and I got to work. So far, only one set has blossomed with a few small mushrooms, and the other isn't even showing any signs of blooming. I won't be ordering any more."

Tatiana: "Thanks to this box, we often indulge in potatoes and mushrooms these days. I followed the instructions precisely, so there were no problems. Growing oyster mushrooms in a box is easy. No one has any allergies, so we grow them at home on the windowsill."

Answers to frequently asked questions

Oyster mushrooms are versatile mushrooms that can be found not only in the forest but also grown at home. These fruits are excellent for cooking and winter preserves.