#panellus serotinus

[wild-e-eep]

Olive oysterlings - Sarcomyxa serotina - very much a winter mushroom.

[deathandmushrooms]

Late Fall Oyster (Mukitake) | Panellus serotinus

[hihyphae]

the lovely winter oyster, which goes by many names, but is most recently known as Sarcomyxa serotina

the tops of these always remind me of seals <3

[thebashfulbotanist]

This species is Panellus serotinus, the late fall oyster, olive oysterling, or mukitake. It’s more popular in Japan than in the United States, in part because it has a strong taste that some people find bitter. It’s also a little tough if not cooked for a long time (I’ve had good luck sauteing it for a long time on low heat). As it’s common name would suggest, it’s found growing later in the fall, usually after the first frost. 

[bean-mama]

Snow topped Panellus Serotinus

[deathandmushrooms]

Funeral Bell (Deadly Galerina) - Galerina marginata

Late Autumn Oyster - Panellus serotinus

[deathandmushrooms]

Late Autumn Oyster - Panellus serotinus

[deathandmushrooms]

Winter Chanterelle - Craterellus tubaeformis

Late Autumn Oyster - Panellus serotinus

Autumn Mushroom Nabe Udon in Maple Dashi

AKA what to do when you have a bunch of mushrooms in the fridge and not a whole lot of time to cook.

Supposedly, Late Autumn Oysters can be quite bitter. I expect this changes with the tree it's growing on and age. This cluster was growing from an oak snag and oaks tend to make for some tasty little shroom friends in my experience . The sweetness of the maple was something of a preemptive strike against potential bitterness but it really wasn't noticeable.

Definitely added a little something extra to the broth it simmered in. I just wish they kept their lovely color...