Nordic mushrooms – get to know the species
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Oyster Mushroom

Oyster Mushroom

Pleurotus ostreatus
Edible
★★★★☆
Taste rating: 4 out of 5

How to identify it

Cap
The cap is ear- or shell-shaped, grey to grey-brown.
Underside
Dense white gills run downwards.
Stem
The stem is short and lateral, or absent.
Smell
Mild.

Occurrence and habitat

On dead hardwood, especially in autumn and winter.

Preparation

Remove pieces of wood and fry thoroughly. Suitable for stir-fries, pasta, soup and grilling.

Recipe suggestions

Fry 300 g oyster mushrooms with garlic. Add soy sauce and sesame seeds and serve with rice.

Images – study the mushroom from several angles

Click an image to display it as the main image.

⚠ Important safety information

Eat only mushrooms that you or a knowledgeable person have identified with certainty. Never eat a wild mushroom if there is any doubt.

Facts and sources

Sources
SLU Artdatabanken/Artfakta; Svampguiden; Giftinformationscentralen
Checked basic text – 2026-09