Good call Hobler,
First two pics are not oysters. All the other pics that follow are summer oysters. I like summer oysters but the winter variety are much darker brown in most cases, firmer and meatier. Not sure if summer and winter oysters are a different sub-species from one another or the winter oysters are just hardier and the same species as the summer oysters just growing under different conditions.
I find winter oysters from Oct through Jan if conditions are right.
I cut them in 1/2 inch strips and Saute' in butter or oil of preference until slightly browned or golden. I always Saute' Oysters first then use them as an ingredient to put into an omelet, on burgers or to top on a steak. Great in Pasta recipes. Use Oysters instead in almost any recipe that calls for Shiitake or Crimini mushrooms. Oysters hold up fairly well.
They are not that great battered and deep fried in my opinion.
Yep you are right. Chantrelles but past their prime.
The last two pics of the white mushroom have a top and gills that look like Oysters. However, I am not used to seeing such a distinct termination point for the gills onto the stem. So I would not eat them based off my experience. Typically the gills of an oyster continue further down the stem with a gradual termination of the gills into the stem. If these are oysters I am not used to that particular sub-species with such distinct termination point of the gills on the stem.
Were the last two pics growing on wood or in dirt?