One of my favorite edible mushrooms is the oyster mushroom, which usually goes under the species name Pleurotus ostreatus. (I'll have more to say about the name later). It is a delicious edible mushroom and is found throughout the north temperate zone, almost always on dead hardwood (angiosperm) trees. It can also be (relatively) easily cultivated on a variety of substrates, so it is making its way onto many supermarket shelves. In the wild it can often be found in abundance during this time of year, but I've found it every month from March to November in Wisconsin! It can be found every month of the year in more southerly locations.
Pleurotus species are characterized by a white spore print, attached to decurrent gills, often with an eccentric (off center) stipe, or no stipe at all. They always grow on wood on nature, usually on dead standing trees or on fallen logs. The common name "oyster mushroom" comes from the white shell-like appearance of the fruiting body, not from the taste. The taste of the oyster mushroom varies from very mild to very strong, sometimes sweet with the smell of anise (licorice). It varies in texture from very soft to very chewy, depending on the strain and what time of the year you pick it-- they tend to be chewier (and thus more interesting) during the colder months of the year. You can make a delicious "Oyster Mushrooms Rockefeller" and a variety of stir-fry dishes.