Elm oyster or Wrinkled peach

The cap is 6-15 (up to 20) cm, hemispherical at first, then convex and spreading to flat. It's white or cream, sometimes light greyish-brown in the centre. The surface is smooth and dry, slightly shiny in wet weather. In old mushrooms the centre may crack into scales.

The cap is 3 to 8 cm across, occasionally 10 cm. It starts almost spherical, then becomes convex with an inrolled margin and finally almost flat. Young caps are pink, later peach, salmon, apricot-orange or pinkish red.

The surface is jelly-like, sticky and rubbery, covered in a network of paler veins and pits. The net is clearest on fresh young caps; older or late-season caps can be almost smooth. The cap skin peels off completely.

The gills are close, adnate or slightly decurrent, white to cream. The spore print is white to pale cream.

The gills are attached or almost free, pinkish, paler than the cap and salmon pink with age, with many shorter gills in between.

The spore print is very pale pink to cream.

The stem is 5-12 cm tall and 1.5-3 cm thick, cylindrical, often eccentric (off-centre from the cap) or curved at the base. It's white to cream, with a fibrous surface, sometimes with white downy patches near the bottom (remnants of mycelium). There's no ring.

The stem is short, 1 to 5 cm long and 0.5 to 1.5 cm thick, often curved and off-centre, white to pinkish and covered in white fibres, slightly thicker at the base. There's no ring.

Young stems "bleed", with orange or red droplets on the surface.

The flesh is white, dense and meaty, firm when young, and doesn't change colour when cut. It may taste slightly bitter raw; a short boil takes care of that.

The flesh is springy and rubbery, jelly-like under the cap skin, whitish to pale pink, and doesn't change colour when cut.

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

The smell is weak: some people notice a faint fruity, apricot-like note, others smell nothing. The taste is bitter.