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Focus on hand of young woman touching orange cap boletus growing in fertile soil in autumn forest among dry leaves and other bio mass

Forest of fungus sprouting in a shady spot in Pembrokeshire, Wales.

Fresh beautiful cleaned porcini mushrooms in a bowl

$Close-up of an amanita fly agaric mushroom among grass and branches.\nLocation: Wellin, Ardennes, Belgium, Europe$

A wicker basket with bright fly agarics in a green clearing in the forest.

Morel fungus, harvested edible wild mushrooms in the basket in a sunny spring forest (verpa bohemica), natural outdoor background, vacation and activity on a fresh air

A mix of forest edible mushrooms. Freshly harvested bay bolete with boletus edulis

The magical world of fungi, from mushrooms to fungal networks and families in brown and red colors in the forest in a sunny autumn day

Family searching mushrooms in autumn forest

Fresh mushrooms in rustic basket, a wholesome harvest in grass

many fresh mushrooms, chestnuts, thick-eared, chestnut pipe, Boletaceae from the forest with Thyme ans rosemary. Big and small, on moss and tree bark

Autumn foraging finds Poison Puffball amongst leaf litter

$The false morel mushroom, gyromitra gigas known as snow morel, calf brain or bull nose\$

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

Close up mature brown portobello edible mushrooms (Agaricus bisporus) in wicker wooden basket at retail display, high angle view

Amanita muscaria, commonly known as the fly agaric or fly amanita is a basidiomycete of the genus Amanita. It is also known as a muscimol mushroom.

Wicker basket with different fresh mushrooms in forest

Amanita muscaria or fly agaric is a red and white spotted poisonous mushroom, a mushroom in the autumn season forest

Mushroom on golden brown leaves covered forest floor during a beautiful fall day in Overijssel, The Netherlands.

Two russula rosea growing in the woods, autumn in the forest

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

Forest mushrooms. Edible mushrooms in the forest litter. Mushrooms in the forest

A display of freshly picked Japanese mushrooms on a wood plate in a forest. Including Shiitake, Matsutake and Hiratake AKA Oyster Mushrooms.

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