Sarcomyxa serotina

Scientific nameSarcomyxa serotina (Pers.) P. Karst  
Derivation of nameSerotin- means "late" and refers to the
appearance of this mushroom late in the season.
SynonymsPanellus serotinus (Pers.) Kuhner;
Pleurotus serotinus (Pers.) P. Kumm.
Common name(s):  Late fall oyster; Green oyster.
Phylum:   Basidiomycota
Order:   Agaricales
Family:   Mycenaceae
Occurrence on wood substrate:  Saprobic; solitary or in
overlapping clusters on deciduous and conifer wood; October
through December.
Dimensions:  Caps 2.5-10 cm wide; stipes 0.5-2 cm long
and 0.5-1 cm thick.   
Cap: Slimy when moist; margin incurved; yellowish-green with
violet tones to brownish-green.      
Gills: Attached to decurrent; yellow-white to orange-yellow.
Spore print: Yellowish.
Stipe: Lateral, stout, stublike or absent; yellowish to
Veil: Absent.
Edibility: Edible.
Comments:  The variation in cap colors is quite distinctive.
This mushroom almost always fruits only after the
first frosts of the season. Although considered edible, it is quite
tough and must be cooked a long time over low heat.

More information at

Figure 1. The lateral stipe and odd mixture of cap colors are
visible in this specimen. Photo © Dianna Smith.

Figure 2. Caps with purple tones. Photo © William Roody.

Figure 3. Specimen showing an inrolled cap margin and
attached gills. Photo © Dianna Smith.


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