Cultivated enoki (Flammulina filliformis) look completely different because they're grown with limited light to make them come out thin and pale.
In the wild they have a bright orange sticky cap and a dark velvety stem.
I have come across these plenty of times but I never tried to eat them. Have you ever given them a shot?
Not yet but I probably will at some point. Wild oysters are better than cultivated so maybe these will be too.
Though with oysters the wild ones I'm eating are probably a different species than the cultivated. Someone sequenced a grocery store oyster for fun and it turned out to be something close to Pleurotus floridanus while the ones we have in the PNW are usually P. pulmonarius or sometimes P. ostreatus.