Branching oyster or Oyster mushroom

Cap up to 15 cm across, funnel-shaped with a deeply sunken center — the hallmark of the species (hence the name “cornucopiae” — “horn of plenty”). Whitish when young, turning creamy brown or ocher with age. Surface smooth, slightly sticky in wet weather. The margins are often wavy, sometimes raggedly torn.

Cap 5–25 cm across, rounded or ear-shaped in young mushrooms, then fan-shaped or oyster-shaped (hence the English name oyster mushroom). Surface smooth, moist, from dark gray or gray-blue in young ones to pale gray or almost white in mature ones. Margin wavy, thin.

The gills run far down the stem and form a distinctive network (“anastomoses”) on the lower part of the stem — the gills interweave like a cobweb. White, cream with age. Spore print white or pale lilac.

Gills crowded, whitish or cream, running from the cap down the stem. In young mushrooms the gills are tightly packed; in old ones they spread apart. Spore print white or pale lilac.

A stem is always present (unlike the oyster mushroom, where it often almost merges with the cap), 3–12 cm tall, 1–2 cm thick. Sometimes branched, central or slightly off-center. White, cream in mature ones. Tough and fibrous in old ones.

Stem 1–5 cm tall (or almost absent in side-attached mushrooms), 1–2.5 cm thick, firm, off-center or lateral, white or slightly gray. No ring and no volva.

The flesh is white, springy in young ones, getting tougher with age, especially in the stem. It does NOT change color when cut. The texture is like the oyster mushroom’s, but a little denser and springier.

Flesh white, firm in young mushrooms, more fibrous and tough in mature ones — especially in the stem. Taste mild, slightly anise-like. Soaks up flavors well during cooking.

The smell is distinctive — a blend of anise and flour notes over a faint mushroomy base. Stronger in young specimens. The taste is mild, with a hint of hazelnut.

Smell pleasant, anise-mushroomy, subtle. Fresh oyster mushrooms smell soft and unobtrusive. When fried, the aroma becomes stronger and closer to the classic mushroom smell.