Snow oyster mushrooms are medium to large in size with caps averaging 5-25 centimeters in diameter and a very short or non-existent stem. The caps are broad and fan-like, they are white and have curled edges that become wavy and lobed with maturity.

Snow oyster mushrooms are best suited for cooked applications such as frying, stir-fry, and braising, as up to ten percent of the population could have a slight allergic reaction to eating the fungus raw. They can be cooked and added to soups, chowders, sauces, egg dishes, tarts, pasta, lasagna, and pizza. They can also be fried for tempura, fried into vegan calamari, used as a substitute in mock-oyster Rockefeller, or stuffed into dumplings.

Snow oyster mushrooms contain vitamin B6 and D, fiber, potassium, and folate. They also contain an antioxidant called ergothioneine, which can help decrease inflammation in the body.