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$Lactarius pubescens, commonly known as the downy milk cap, is a species of fungus in the family Russulaceae. It is a medium to large agaric with a creamy-buff, hairy cap, whitish gills and short stout stem. The fungus has a cosmopolitan distribution, and grows solitarily or in scattered groups on sandy soil under or near birch. \nDescription:\nThe cap is 2.5–10 cm wide, obtuse to convex, becoming broadly convex with a depressed center. The margin (cap edge) is rolled inward and bearded with coarse white hairs when young. The cap surface is dry and fibrillose except for the center, which is sticky and smooth when fresh, azonate, white to cream, becoming reddish-orange to vinaceous (red wine-colored) on the disc with age. The gills are attached to slightly decurrent, crowded, seldom forked, whitish to pale yellow with pinkish tinges, slowly staining brownish ochraceous when bruised. The stem is 2–6.5 cm long, 6–13 mm thick, nearly equal or tapered downward, silky, becoming hollow with age, whitish when young, becoming ochraceous from the base up when older, apex usually tinged pinkish, often with a white basal mycelium. The flesh is firm, white; odor faintly like geraniums or sometimes pungent, taste acrid. The latex is white upon exposure, unchanging, not staining tissues, taste acrid. The spore print is cream with a pinkish tint. The edibility of Lactarius pubescens has been described as unknown, poisonous, and even edible.\nEdibility: Ambiguous and controversial. In Russia is consumed after prolonged boiling followed by a marinating process. However it is reported to have caused gastro-intestinal upsets. Therefore, its consumption should not be recommended and this species considered toxic (source Wikipedia).$

This mushroom grows in various shades of brown in color, the fruit body grows up to 6 cm high and has a funnel-shaped cap.

Saffron milk cap (Lactarius deliciosus) mushroom. Bloody milk cap mushroom, Lactarius sanguifluus - an edible wild mushroom

$On the left and right: Lactarius torminosus, commonly known as the woolly milkcap, the bearded milkcap or milk cap - conditionally edible mushroom, after special preparations. Some authors have reported the species as outright poisonous.\n\nIn the middle: Lactarius deliciosus, commonly known as the saffron milk cap, red pine mushroom or orange latex milky - edible, very good and tasty mushroom.$

Wild mushrooms in the dark forest. Small depth of field

Mantua, Italy - October 22, 2016: Lactarius deliciosus at mycological exhibition of mushrooms in Mercato dei Bozzoli, Mantua, Lombardy, Italy

Velvet roll-rim, Tapinella atrotomentosa isolated on white background, closeup photo

Mushrooms in the coastal rainforest on Vancouver Island, BC.

$In Japan, mushrooms called \$

Sarcodon imbricatus, commonly known as the shingled hedgehog or Scaly Tooth

Boletes (Boletaceae) is a family of fungi, many of which are edible, although they should only be collected by experts since several species can cause non-fatal poisoning. The king bolete (Boletus edulis) is highly prized by chefs, particularly in Scandinavia

Brown cap boletus mushroom. Green leaf texture. Nature floral background. Organic botanical beauty macro closeup.

Close up of mushrooms growing wild in the woods

03 november 2022, Basse Ham, Thionville Portes de France, Moselle, Lorraine, France. It's fall. In the forest, a Soapy Trich has grown among the dead leaves. The mushroom cap is dark gray in the center, fading to lighter shades on the outside. The stem of the mushroom is white.

$Russula aeruginea is a gregarious mushroom, usually occurring in small scattered groups.\nCap: Pale to very pale grass green, and becoming progressively paler towards margin, the cap of Russula aeruginea peels half way to the centre; convex, flattening only in the centre, sometimes with a slight depression; greasy when moist; margin sometimes faintly grooved; 4 to 9cm across; surface not cracked.\nGills: White, eventually turning yellow with age, the gills of the Green Brittlegill are adnexed and crowded.\nStem: White, more or less cylindrical, sometimes tapering at the base; 4 to 8cm long, 0.7 to 2cm in diameter.\nChemical tests : The flesh has a slow pink reaction to iron salts (FeSO4). : \nSpores:\nEllipsoidal, 6-10 x 5-7μm (excluding spines); ornamented with rounded warts up to 0.7μm tall which are joined by a few fine lines to form a partial network.\nSpore print: Cream\nOdour/taste: Not distinctive.\nSeason: July to October in Britain and Ireland. \nHabitat: Often found on the edges of pine forests but nearly always under birches. In common with other members of the Russulaceae, Russula aeruginea is an ectomycorrhizal mushroom. \nDistribution: \nA fairly common find in The Netherlands, Britain and Ireland, the Green Brittlegill occurs throughout mainland Europe and is reported from many other parts of the world including North America.$

Mushroom at Lake O'Hara in 1997. From old film stock.

Harvested wild mushrooms spread out on a table, ready to be cleaned, cooked and eaten

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