The main differences between false oyster mushrooms

When asked if false oyster mushrooms are poisonous, you can definitely answer yes. But they only grow in Australia. In our latitudes there are inedible or conditionally edible varieties. It’s easy to distinguish such mushrooms.

The main differences between false oyster mushrooms

Oyster mushroom orange

Oyster mushroom orange, according to the description, grows in large families mainly in deciduous forests. It occurs on linden, aspen, birch, prefers rotten stumps, fallen trees. Feels good in temperate climates. Fruiting begins in September and continues until November. In warm areas, the mushroom grows even in winter. It comes across rarely. It stands out strongly due to the bright orange color of the hat. If forest oyster mushrooms survive the winter, the color becomes paler.

The main differences include:

  • almost complete absence of legs: mushrooms are attached to the wood with a hat;
  • hat 2-8 cm in diameter, fan-shaped;
  • the skin is fluffy and tough;
  • unusual smell: in young specimens there is a melon aroma, mature ones smell of rotten cabbage;
  • the bottom is lamellar; its color is brighter than the color of a hat;
  • the flesh is bitter, pale orange;
  • spores elongated, smooth;
  • spore powder light pink or brown pink.

Oyster mushroom orange is used for landscape design. It adorns gardens, courtyards, infecting trunks, tree stumps with mycelium.


The wolf pyloric is also not considered a poisonous double of edible oyster mushrooms. Its second name is the bald pilolis. It grows on dead wood of trunks and stumps. It is rare in deciduous and coniferous forests. It grows in Central Russia, North America, Canada, in Europe (except for the southern regions). Fruits from July to October.

To distinguish a mushroom, you should carefully study its description:

  • a kidney-or tongue-shaped hat, 3-8 cm in diameter, whitish-brown, yellow-red;
  • the leg is dense, painted brown, almost black, not centered, 1 cm long, rudimentary (lost significance during evolution);
  • the surface is felt, with small scales and growths;
  • plates below white-yellow, then redden, descending along the pedicle, frequent, wide;
  • uneven, serrated edge on the back of the cap (main difference), bent down;
  • the pulp is whitish, hard, pungent;
  • aroma pronounced, mushroom;
  • spore powder is white.

Hats sometimes grow together to form groups. Wolf worms are not used in cooking because of the caustic taste that does not disappear after heat treatment.

Oyster mushroom green

Mushrooms must be cooked correctly

Oyster mushroom green is often referred to as a false species. If not boiled correctly, it will not be edible. The mushroom is of low quality, conditionally edible. Its second name is late oyster mushroom (autumn). The variety is characterized by late fruiting: from September to the first frosts. Autumn forest oyster mushrooms resume growth during thaws. They are found in February and March.

These mushrooms are found in mixed and deciduous forests of the European part of Russia, Ukraine, the Caucasus, and North Asia. They are found individually or by families. They grow on wood, stumps and felling.

This variety of mushrooms is easy to distinguish, knowing its description:

  • the hat is lateral, tongue-shaped, with a diameter of 3-15 cm;
  • color from olive-brown to yellow-brown, pales in mature specimens;
  • velvet skin, mucous in wet weather;
  • leg short (up to 3 cm), dense, ocher-yellow, may be absent;
  • plates are frequent, whitish in young mushrooms, then yellow-brown or olive;
  • spore powder is white-violet.

Overripe mushrooms become hard. After the transferred frosts, they lose their taste. If the cold snap is long, the fruiting bodies become unusable. They turn sour and die, as evidenced by the wine smell and mold on the plates.


There are few false species of forest oyster mushrooms in our territory. They are not poisonous, but you should not eat such mushrooms as food: they contain a lot of bitterness.

Even species that are suitable for use in cooking can cause poisoning. Fruit bodies collected in the wrong place (near the road, industrial enterprises) are oversaturated with harmful substances. Even improper storage and preparation degrades the quality of dishes.


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