Elm oyster or Oyster mushroom

Cap 6-15 (up to 20) cm, at first hemispherical, then convex-spreading to flat. Color white, cream, the center may be light grayish-brown. Surface smooth, dry, slightly shiny in wet weather. In old mushrooms it may crack into scales in the center.

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.

Gilled hymenophore. Gills close, adnate or slightly decurrent. Color white to cream. Spore print white to pale cream.

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.

Stem 5-12 cm tall, 1.5-3 cm thick, cylindrical, often eccentric (off-center from the cap) or curved at the base. Color white to cream. Surface fibrous, sometimes with white downy patches in the lower part (remnants of mycelium). No ring.

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 white, dense, meaty, firm when young. The color doesn't change when cut. It may taste slightly bitter raw — a short boil is enough.

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.

Faint, pleasant mushroomy smell, sometimes with a mealy note. Mild taste, slightly bitter when raw.

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.