Skip to main content
Elm Oyster
1 public strain
Hypsizygus ulmarius, the elm oyster, is a white to cream gilled mushroom that grows from wounds and scars on hardwood trunks, often high up, especially on elm and box elder. It resembles an oyster mushroom, but its gills are adnate or only slightly decurrent, and its stem attaches near the centre of the cap. It usually fruits singly or in twos and threes.
Edible. Many foragers find it tougher and less flavourful than oyster mushrooms. Separate it from Pleurotus species (deeply decurrent gills, lateral or absent stem) and from small cavity-dwelling Ossicaulis lignatilis. Cook it, and identify carefully before eating any white mushroom on wood.
This page grows with the community. Here is what it is still missing:
Join WeMush to log cultivation data, discover strains, and connect with fellow growers.
Never eat a wild mushroom based on a web page — confirm with an expert.
Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
