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

03 november 2022, Basse Ham, Thionville Portes de France, Moselle, Lorraine, France. It's fall. In the forest, a Mild Milkcap among the dead leaves. The cap of the mushroom is conical, already well raised. The mushroom is uniformly pale salmon pink.

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

Lactarius torminosus, woolly milkcap ,bearded milkcap

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

Russulaceae. There are some excellent edible mushrooms in the Russulaceae family, some of which can even be eaten raw. However, the family also includes inedible mushrooms, which can cause gastrointestinal upset. What's more, there are also some deadly toxic species in the Russulaceae family, such as *Russula subnigricans*. Ingestion of *Russula subnigricans* can cause very severe rhabdomyolysis, and this mushroom is a major culprit in mushroom poisoning in China and Japan. When you find these mushrooms, do not collect or eat them at random. If you experience discomfort after ingesting them, seek medical help as soon as possible.

Commonly known as the saffron milk cap and red pine mushroom. An alternative name is orange latex milky. Its Spanish names are níscalo, nícalo, robellón, rovelló, pinetell.

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

$Lactarius rufus (Scop. ex Fr.) Fr. Rufous Milkcap, Lactaire roux, Fuchsfarbener Milchling, Rõt tejelõgomba, rõt keserûgomba, Lattario fulvo, Rossige melkzwam. Cap 3–10cm across, convex, later flattening, finally with a central depression, the centre usually with a pointed umbo, red-brown, bay or dark brick, moderately thick-fleshed, breaking fairly easily, surface dry and matt, margin somewhat inrolled at first. Stem 40–80 x 5–20mm, concolorous with cap but paler. Flesh white, stem often hollow when old. Gills somewhat decurrent, brittle, yellowish at first, later as cap but paler. Milk white; taste mild then after about a minute very hot and acrid. Spore print creamy whitish (B) with slight salmon tinge. Spores elliptic, warts occasionally isolated but mainly connected by thin ridges to form a rather incomplete network, 8–9.5 x 6.5–7.5µ. Habitat under pine. Season late spring to late autumn. Very common. Not edible although in some areas used as a seasoning after special treatment. (Never eat any mushroom until you are certain it is edible as many are poisonous and some are deadly poisonous.) Distribution, America and Europe (source R. Phillips).\n\nThis is a common Species under Pines in the Netherlands.$

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

Two Saffron milk mushrooms in moss. Lactarius deliciosus mushroom closeup. Forest mushroom. Selective focus - Image

Paxillus atrotomentosus (Fr.) Fr. Syn Tapinella atromentosus Sutara Samtfusskrempling Bársonyostönkû cölöpgomba Paxille à pied noir. Cap 12–28cm across, snuff-brown or sepia with sienna patches, depressed in the centre, margin inrolled, slightly downy. Stem 30–90 x 20–50mm, sometimes lateral, rooting, covered in a fine olivaceous buff down which becomes more coarse, velvety and dark brown with age. Flesh cream, ochre or buff in stem. Taste and smell not distinctive. Gills crowded, joining to give a vein-like network near the stem. Spore print sienna. Spores ellipsoid, 5–6.5 x 3–4.5um. Habitat tufted on stumps of conifers, were it causes brown rot. Season late summer to autumn. Occasional. Not edible, Suspect -avoid. Distribution, America and Europe. A new genus has been proposed for this fungus (Tapinella), and it will probably become the preferred name (source R. Phillips).

A closeup shot of a mushroom in an autumn forest, Estonia

Brittlegill Russula Mushroom Macro in Nature, Lush Forest, Austria

28 october 2022, Basse Ham, Thionville Portes de France, Moselle, Lorraine, Grand Est, France. In the forest, a Mild Milkcap stands among the fallen leaves. The mushroom is uniformly salmon pink. The hat of the mushroom is raised, we see its blades. It is an aged specimen.

Close up macro shot of wild mushroom in the forest during autumn with beautiful colors

Mushrooms in the coastal rainforest on Vancouver Island, BC.

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