How to Identify Olive oysterling
Wild Mushroom – Not Edible
Common Names:
Olive oysterling
Botanical Name:
Sarcomyxa Serotina
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
Scientific Classification:
Kingdom: Fungi,
Division:Basidiomycota,
Class: Agaricomycetes,
Order: Agaricales,
Family: Marasmiaceae
Genus: Sarcomyxa
Known Hazards:
Contains carcinogens which can lead to cancerous growth.
Could be confused with:
Species of oyster such as the grey oyster, Angel wings
Food Plant of:
Insect larvae
Range and Distribution:
Found in Britain and Ireland, as well parts of North America
Habitat:
Occurs on dead trees and logs favouring deciduous trees but occasionally found on conifer trees
Physical Characteristics:
Buff brown with an olive green tinge caps which have a wavy edge, they’re very slimy when wet, they have a short of centre stem or nub, the gills 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.
Edible Use:
Due to the carcinogens we do not advise eating this mushroom.
Herbal:
There is evidence that extracts from this mushroom can help prevent fatty liver disease.
