The mushroom has a broad, fan or oyster-shaped cap spanning 2–30 centimetres (3⁄4–11+3⁄4 inches);[3] natural specimens range from white to gray or tan to dark-brown; the margin is inrolled when young, and is smooth and often somewhat lobed or wavy.

Other similar species include Pleurocybella porrigens, Hohenbuehelia petaloides, and the hairy-capped Phyllotopsis nidulans.

Some toxic Lentinellus species are similar in appearance, but have gills with jagged edges and finely haired caps.

[2] The Latin pleurotus (side-ear) refers to the sideways growth of the stem with respect to the cap, while the Latin ostreatus (and the English common name, oyster) refers to the shape of the cap which resembles the bivalve of the same name.

[7] The oyster mushroom is widespread in many temperate and subtropical forests throughout the world, although it is absent from the Pacific Northwest of North America, being replaced by P. pulmonarius and P. populinus.

They actually benefit the forest by decomposing the dead wood, returning vital elements and minerals to the ecosystem in a form usable to other plants and organisms.

[15][16] The oyster mushroom is a choice edible,[3] and is a delicacy in Japanese, Korean and Chinese cuisine.

[citation needed] It is frequently served on its own, in soups, stuffed, or in stir-fry recipes with soy sauce.