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Edibility
Choice
Lookalike Danger
3 / 5
Habitat
🪵 Dead hardwood
Season
Oct – Mar🌱 Now
"Cultivated enoki's wild cousin — fatter, darker, deeper-flavored. Fruits through freezing weather."
This species is found with or partners with the following hosts. Ectomycorrhizal hosts (green border) form a root-level partnership; ericoid / arbutoid shrubs (purple border) share the same mycorrhizal networks.

Fallen logs, stumps, and dying hardwood — substrate for oyster, turkey-tail, dryad’s saddle, and most hardwood saprobes.

Generic hardwood habitat — oak, maple, beech, birch, etc. Shown when the species is reported from hardwoods generally.
Wild enoki — orange-brown cap, dark velvety stem, fruits in clusters on dead hardwood. Cold-tolerant — fruits in winter when few other mushrooms do. Cultivated form (white, long-stemmed) is sold in supermarkets; wild form looks dramatically different.
Dead and dying hardwoods (especially elm, poplar, willow) across temperate North America and Europe. Late fall through early spring, after freezes.

Min Soil Temp
55°F
Moisture Need
rain 0.5in 7d
Drought Tolerance
moderate
Elevation Range
0–6,684 ft
Species to rule out before picking. Each is tagged with its own edibility.
DEADLY. Similar cluster habit. Flammulina has a WHITE spore print and tough velvety black stem; Galerina has brown spores and no velvety stem.
Dead hardwood
Photograph it and log your observation on iNaturalist. The community can help confirm your ID — always get confirmation before eating.