Olive Oysterling / Spring / Summer / Autumn / Not Edible
Olive Oysterling Identification guide. Everything you need to safely identify this mushroom from it’s toxic lookalikes.
Olive like oysterling
Meaning of Botanical Name:
Sarcomyxa meaning slimy flesh, serotina meaning late, referring to it growing late in the season often fruiting after the first frosts
Contains carcinogens which could lead to cancerous growth.
Could be confused with:
Food Plant of:
Range and Distribution:
Found in Britain and Ireland, as well parts of North America
Occurs on dead trees and logs favouring deciduous trees but occasionally found on conifer trees
Physical Characteristics of the Olive Oysterling:
Buff brown with olive green tinge caps which have a wavy edge, they’re very slimy when wet.
It has a short off-centre stem or nub
The gills of the Olive Oysterling are yellowish turning brown with age and are decurrent, running from the cap edge all the way down the nub.
They have white sausage-shaped spores. They often grow singularly or in small clusters.
Due to the carcinogens, we do not advise eating this mushroom.
There is evidence that extracts from this mushroom can help prevent fatty liver disease.