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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

Amazing edible mushroom Lepista nuda commonly known as wood blewit in autumn forest. Czech Republic, Europe.

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

Porcini Cep White Mushroom King Boletus Pinophilus. Fungal Mycelium in moss in a forest. Big bolete mushrooms in nature. Mushrooming harvesting season. Fungi plants

Boletus badius grows among moss. Small depth of field

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

Mushroom in the grass in the deciduous forest. Forest fruits after the first frosts. Season of the late autumn.

View of a mushroom on the soil in in pine forest.

shiitake mushrooms being cultivated the traditional organic way

$Tricholoma sulphureum (Bull. ex Fr.) Kummer syn. T. bufonium (Pers. ex Fr.) Gillet. Tricolome soufré, Schwefelritterling, Büdös pereszke, Agarico zolfino, Narcisridderzwam, Sulphur Knight Gas Agaric. Cap 3–8cm across, convex with an indistinct umbo, sulphur-yellow often tinged reddish-brown or olivaceous. Stem 25–40 x 6–10mm, sulphur-yellow covered in reddish-brown fibres. Flesh bright sulphur-yellow. Taste mealy, smell strongly of gas-tar. Gills bright sulphur-yellow. Spore print white. Spores 9–12 x 5–6um. Habitat in deciduous woods, less frequently with conifers. Season autumn. Occasional. Not edible. Distribution, America and Europe (source R. Phillips).\n\nThis a quite common species in the Dutch Deciduous Forests with Oak.$

Autumn in pre-Pyrenees, Catalonian undergrowth.. during autumn season.

White, Brown, Red, Orange, Yellow Mushrooms in Forest

Mushrooms fruiting on an old tree stump deep in the forest.

Calvatia excipuliformis brown mushrooms in the italian countryside. Brown puffball on autumn season

Mushrooms under conifers in the Connecticut woods, possibly members of the genus Amanita, which contains some of the deadliest mushrooms, including the death cap and destroying angel

Poisonous mushroom in the ground in the forest in autumn.

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

A small brown mushroom has just grown in wet weather, in the heart of the Landes de Gascogne forest

Reddish-brown bitter bolete (Tylopilus rubrobrunneus) in late-afternoon sunlight, summer. In the Connecticut woods.

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