Olive Oysterling (Sarcomyxa Serotina) Identification

Olive Oysterling/ Spring/ Summer/ Autumn / 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 could lead to cancerous growth.


Could be confused with:

Species of oyster such as the grey oyster (edible), Angel wings is the only one to be wary of as its reported as being toxic – it is porcelain white.


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 of the Olive Oysterling: 

Cap

Buff brown with olive green tinge caps which have a wavy edge, they’re very slimy when wet.


Stem

Olive Oysterling Mushrooms have a short off-centre stem or nub


Gills

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.


Spores

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.

 

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