This is the most well known and cultivated oyster mushroom. This is a prgintime mushroom seen on hardwoods.  Also known as the Oyster Shelf, Straw Mushroom and Tamogitake. Like it's brothers and siter oyster mushrooms it is in the Genus Pleurotus. Caps are convex at first, then expand out to form the well known oyster shape. Cap color is yello to grayish or tan and grow 5-20 cm in diameter. The Cap margain could be smooth or undulating like an oyster shell. The color of the muchroom varies greatly depending on temperature, lighting and strain. Stems varry in lenth based on CO2 levels and are usually eccentrically attached to the cap. Mushroom flesh is thin. Depending on the strain it will fruit in clusters or as an indicidual mushroom. 

Oyster mushrooms are soft and have a almost chewy texture. Wild Oyster mushrooms can develop a slight aroma of anise, while cultivated varieties are milder. Some say Oyster mushrooms have a slight seafood aroma and taste. None the less they do haave a nice flavor. Cook the tender parts of the Oyster mushroom and save the stem (if present) and any tough parts for vegetable stock. They cook relatively quickly, so add Oyster mushrooms towards the end of the cooking process. Oyster mushrooms pair well with seafood and white meats. The Oyster mushroom's meaty texture lends well to frying, stir-fry, and braising. Substitute Oyster mushrooms for the real thing in a mock-Oysters Rockefeller. Pair with other mushrooms, such as shiitake or chantrelle for a wild mushroom risotto or pasta. As they are extremely perishable, use Oyster mushrooms as soon as possible for optimum flavor and quality.