Golden oyster mushroom or Oyster mushroom

The cap of the golden oyster mushroom is small — 2 to 6, occasionally up to 10 centimeters across. When young it is convex with an inrolled margin; with age it becomes funnel-shaped and depressed, with a thin, often wavy edge. The surface is dry, slightly velvety and matte. The color is the species' main glory: pure lemon-yellow or golden in young mushrooms, fading slightly with age to yellowish-cream. The mushrooms grow fused together in dense clusters, like a bouquet.

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 spore-bearing surface is made of gills. The gills are white or cream, fairly crowded, and run noticeably down the stem (decurrent), often all the way to its base. The spore print is pale pink or pinkish-lilac. Decurrent white gills contrasting with the yellow cap are a telltale feature of the species.

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.

The stem is thin, white or cream, often curved and off-center, 2 to 5 centimeters tall. Several stems usually fuse at a common base into a single cluster, from which the golden caps fan out. The surface is smooth. There is no ring and no volva. The stem flesh is tougher than the cap, so mostly the caps are eaten.

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, thin and tender, and does not change color when cut. The taste is mild and pleasant, with a nutty hint. Because the flesh is thin and the stem tougher, choose young caps for the table. When cooked, the mushroom loses some of its brightness but keeps its pleasant taste and aroma.

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 pleasant and mushroomy, somewhat mealy or nutty in fresh mushrooms. Scent isn't a defining feature; the mushroom is recognized above all by the bright lemon-yellow color of its caps, its growth in dense clusters on hardwood and its decurrent white gills.

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.