Oyster Mushroom. Fig. 17.
(Agaricus [Pleurotus] ostreatus.)179.
I have always found this far from uncommon species growing on old elm trunks, although it is not at all particular as to its habitat, often appearing on laburnum, apple, ash, &c. It usually grows in large masses, one plant above another, forming a very handsome object on old tree-stems. The gills and spores are white, the former running down the stem, and the top dingy—sometimes nearly white; at others, full brown. An allied species, A. euosmus, with pale lilac spores, and a scent like that of Tarragon (Artemisia dracunculus), is “not esculent,” and is said to grow in the spring. I commonly find the former growing in spring, although it is said usually to grow late in the autumn, or winter.
Perhaps a taste for this species has to be acquired; but though it is without doubt edible, I have never thought well of it. The flesh possesses a certain amount of firmness, and produces an abundant and savoury juice; but I am inclined to place it as the species of least value for culinary purposes. It has, however, been highly recommended by some; and a dish of this species stewed before a very hot fire has proved as enjoyable and nourishing “as half a pound of fresh meat.” Tastes are allowed to differ; and perhaps the opinion of some of my readers may differ from mine if they try this species, which, from its peculiar appearance, there is little chance of mistaking for any other.