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