Angel mushrooms are medium to large in size, with caps averaging 5–20 centimeters in diameter, and are found in shelf-like clusters of five to six mushrooms. The smooth, thick caps are semi-circular or fan-shaped and range in color from white-beige to pale tan with lilac or gray tones. The cap is also finely lined and has wavy and undulating edges when mature. Underneath the cap, there are many soft, short, white gills closely aligned to one another, and the short, ivory stem averages 1–7 centimeters in length. Angel mushrooms have a distinct aroma with seafood undertones and are velvety and tender with a mild, faintly sweet flavor.
Angel mushrooms are best suited for cooked applications such as frying, sautéing, and boiling, and can be used in any recipe that calls for oyster mushrooms. Their flavor is mild and is suitable to be used as an everyday mushroom, being incorporated into soups, stews, salads, pasta, on top of pizza, casseroles, and terrines. They can also be layered in sandwiches, stir-fried with other vegetables, or sautéed and served as a stand-alone side dish. Angel mushrooms pair well with fish, lamb, pork, and poultry; green onion, shallot, garlic, ginger, Brussel sprouts, kale, green beans, celery, water chestnuts, sunchokes, farro, quinoa, grits, and potatoes. These mushrooms have a short shelf life and will only last for a couple of days when stored in a paper bag in the refrigerator.
Angel Mushroom mushrooms are available year-round, with a peak season in the summer.