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photo taken in Schoenower Heide north of Berlin

Autumn foraging finds Poison Puffball amongst leaf litter

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

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

beautiful closeup of forest mushrooms in grass, autumn season. little fresh mushrooms, growing in Autumn Forest. mushrooms and leafs in forest. Mushroom picking concept. Magical

A large fruiting body of a fungus of the genus Lactifluus in a Carpathian beech forest

At a roadside in Surrey, England, grows this cluster of white domed mushrooms. They could be (Agaricus campestris) or a similar Agaricus, but there are simple tests to be made before any mushroom is pronounced as edible.

Fresh Scrobiculate milk cap fruiting body growing in a boreal forest in Estonia, Northern Europe

A low angle close up of highly sought after Japanese Matsutake Mushrooms growing on the forest floor by a pine tree.

Lycoperdon perlatum mushrooms of the Agaricaceae family.

Forest floor with fresh brown truffles and leaves

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

dry acorns on the ground among grass, close-up

Zau Evua, Zaire Province, Angola: Cubitermes sp. epigeal nest / hill / mount in a filed with burnt grass - Cubitermitinae are an Afrotropical subfamily of higher termites. The outer shell of the nest is thick and durable, serving as a protective barrier against predators, environmental elements, and intruders. It also helps to regulate the internal temperature and humidity. Cubitermes termites build nests with one or more caps used to shield the nest against rainfall, giving them a characteristic mushroom shape.

Phallus impudicus Linné in the forest. Photo has been taken in the natural environment.

Wet and pink mushrooms - rosy russula (russula rosea) in the moss and vegetation in forest

Kite parasol mushroom or macrolepiota procera in a forest in Bavaria in autumn

A mushroom growing in Sussex woodland on an Autumn day

Small round white mushroom with brown spots in a dense pine forest on a cloudy autumn day in Madrid.

Sparassis crispa is a species of fungus in the genus Sparassis. In English it is sometimes called cauliflower fungus.

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

A mushroom growing in woodland in Cornwall

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

Low angle view of a giant puffball mushroom.

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

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