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Late Oyster Mushroom, Velvet Oyster (Sarcomyxa serotina)

Вешенка осенняя
Current name

Index Fungorum  Sarcomyxa serotina (Pers.) V. Papp

MycoBank  Sarcomyxa serotina (Pers.) P. Karst

Other names

Green oyster mushroom, Alder oyster mushroom, Willow vinukha, Late Panellus.

Systematic position
Specific epithet etymology

Sērotinus, a, um — late, belated; ripening late. From sērus, a, um: late; belated; later, mature, not young; occurring late; ripening late; 2) twilight, early evening; 3) old, perennial.

Synonyms

Panellus serotinus (Pers.) Kühner, Compte rendu hebdomadaire des Sciences de l'Academie des sciences, Paris: 1889 (1950) 

Pleurotus serotinus (Pers.) P. Kumm., Der Führer in die Pilzkunde: 104 (1871) 

Hohenbuehelia serotina (Pers.) Singer, Lilloa 22: 254 (1951) 

Panus serotinus (Pers.) Kühner, Bull. Mens. Soc. Linn. Lyon 49: 895 (1980) 

Acanthocystis serotinus (Pers.) Maire, Publ. Junta Ci. Nat. Barcelona Sèr. Botànica. 15 (2): 63 (1934) 

General description

In Japan, this mushroom is called Mukitake (ムキタケ) and is considered one of the most delicious and beneficial mushrooms. It is used for soups and baked dishes. It is cultivated on an industrial scale in Japan and several European countries.

Habit
Fruiting body
Agaricoid (cap and stipe)
Sessile, bracket-shaped, hoof-shaped, or as an irregular crust/rosette
Hymenophore
Lamellate (gills present, including folded or rudimentary)
Fruiting period (list)
September (21st–30th)OctOctober (1st–10th)October (11th–20th)October (21st–31st)NovNovember (1st–10th)November (11th–20th)November (21st–30th)
Mushroom cap

3–15 cm in diameter. In young specimens ear-shaped or shell-shaped. Later becoming flat to expanded. In young fruiting bodies the margin is rolled inward in a ridge, then unfolds. The cap is not differentiated from the stipe at the base. Coloration olive-green, intense, with lemon or brownish tones. After frosts, color tones may shift to reddish or purple. Surface smooth, glossy or matte; may be slightly velvety at the base.

Gills adnate, not crowded, forked-branched. Waxy in consistency, ranging from creamy to intensely orange.

Stem

Short, lateral. Often rudimentary. Differentiated only at the base. Cartilaginous in consistency. Rounded. Olive-orange. With punctate scaliness. Without ring or volva.

Flesh

Flesh white, two-layered: upper layer gelatinous-cartilaginous, becoming brittle when dry; lower layer fleshy-fibrous (in the stipe almost cartilaginous in consistency). Taste depends on the substrate of growth, ranging from bitter-astringent to mushroom-like.

Odor

Pleasant, mushroom-like. Intensifies with age.

Microscopy

Spore print pale yellow. Spores cylindrical, thin-walled.

Ecology and distribution

On drying and dead trees. Causes white rot. On stumps and fallen wood. Causes white rot. Grows in clusters. Associated with broadleaf trees. Widespread everywhere except the Far East, where it is replaced by the species Sarcomyxa edulis.

Fruiting

October–November.

Nutritional properties
Edible

Considered an edible mushroom of low quality. Requires preliminary boiling.

Similar species

There are no similar species in terms of morphology, fruiting body formation periods, or ecological characteristics.

Notes

Research has shown that there are two separate species: *Sarcomyxa serotina* and *S. edulis* (the latter does not occur in Europe). The latter is cultivated for food purposes in China and Japan.

Link to this page for printed editions
Shipovalov A.G. Late Oyster Mushroom, Velvet Oyster (Sarcomyxa serotina) - Mushrooms of Vologda Region [Electronic resource] URL: https://xn----7sbancweblffgklubds60aja.xn--p1ai/en/late-oyster-mushroom-velvet-oyster-sarcomyxa-serotina (accessed: 13.04.2026).
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