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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

Parasol mushroom (Macrolepiota procera) in its natural environment surrounded by autumn fallen leaves in a beautiful forest with river in background in late october.

Forest floor with mushrooms and plants from above at autumn day. Autumn colors and variety.

Mushrooms appeared after the rain in the forest

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

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

Mushroom boletus on the ground in the forest in autumn.

indoor cultivation on compost of a mushroom-bedding : pleurotus eryngii, mushroom very present in Asian cooking

Autumn foraging finds Poison Puffball amongst leaf litter

Mushroom Season. Boletus edulis. Beautiful summer porcini mushroom in the forest.

A cep mushroom emerging from beneath the autumn leaves, a delectable edible fungus

porcini mushroom and boletus with a spruce branch lie in a basket on a sunny day

Close-up of a bitter bolete mushroom in the forest on mossy ground with cap and style, Germany

Close up a basket full of foraged mushrooms from the forest, including chanterelle’s and hedgehog varieties. Food foraging has become popular in recent years as people have turned to foraged food to cook local and seasonally sourced food. These will be dried and used to flavour dishes in the long winter months that lie ahead. Photographed on the island of Mon Denmark, colour, horizontal format.

The Shaggy Parasol mushroom in a forest. Chlorophyllum rhacodes

Medium-sized boletus. White moss of the forest. Boletus edulis

Forest fly agaric in yellow foliage. Top view. The general plan.

View of a brown mushrooms on the soil in forest.

Shaggy Parasol mushroom in a forest. Chlorophyllum rhacodes

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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