This is one of most underrated mushrooms. It is very common and shows up late in the fall. I frequently pick them up even after a frost. According to the literature they grow on both coniferous and deciduous logs, but I find them only on hardwoods.
Name
There is no big confusion with the name and it is quite stable across the guides and literature. The sometimes used synonym is Sarcomyxa serotina. It is worth mentioning that despite the “Oyster” in the name this mushroom is not related to Pleurotus Genus (Oyster mushrooms).
Characteristics
- grows on dead trees and logs of the hardwoods, but not overly decayed-there must be some bark left to support this mushroom.
- color varies in shades of green, and become tan after the frost.
- gills are yellowish and connected to the stem
- stem is rudimentary and looks like a bulb at the point of attachment
- spore print is yellow
Edibility
In literature they are listed as edible, but not very good or tasty. I doubt that any recipes featuring this species can be found around. On the other hand they are traditionally eaten in Japan, where it is known as Mukitake. and praised as one of the best edibles.
I think it is great edible. It has very firm flash, dries superbly and I use it powdered to add “umame”to various dishes.