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Puffball Mushroom releasing Spores dust in Tropical Rainforest.

A personal perspective looking at a prized Japanese Koutake mushroom that has been harvested wild in a forest.

Photography to theme large beautiful poisonous mushroom in forest on leaves background, photo consisting of natural poisonous mushroom to forest outdoors, poisonous mushroom at big forest close up

View of a brown mushrooms on the soil in forest.

The deadly poisonous fungus Amanita phalloides grows in the forests of Central Europe.

Poisonous mushroom in the ground in the forest in autumn.

Two poisonous mushrooms nestled together

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

Toadstool in girl hands at evening forest

Amanita ovoidea mushrooms, low angle view in a side of a dirt road, the mushroom opened the ground.

gray Faltentintling - Coprinus atramentarius- Mushroom already a little older

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

An image of cow poop with mushrooms growing.

The Coprinus comatus mushroom in autumn forest surrounded by dried leaves

Giant puffballl mushrooms can be found in many areas, such as deciduous woodland, meadow and even lawns in autumn across southern Ontario, Canada.

Poisonous mushroom that is large and leaning above green grass.

The most poisonous mushroom Amanita phalloides in the forest close-up.

White mushroom broken i two, in the middle wih a small fly

Forest mushrooms growing on tree trunks.close-up photography, Poland

$Xerocomellus chrysenteron, formerly known as Boletus chrysenteron or Xerocomus chrysenteron, is a small, edible, wild mushroom in the family Boletaceae. These mushrooms have tubes and pores instead of gills beneath their caps. It is commonly known as the red cracking bolete. \nDescription:\nYoung specimens often have a dark, dry surface, and tomentose caps. When fully expanded, the brownish cap ranges from 4 to 10 cm in diameter with very little substance and thin flesh that turns a blue color when slightly cut or bruised. The caps mature to convex and plane in old age. Cracks in the mature cap reveal a thin layer of light red flesh below the skin. The 1 to 2 cm-diameter stems have no ring, are mostly bright yellow and the lower part is covered in coral-red fibrils and has a constant elliptical to fusiform diameter throughout its length of 4 to 10 cm tall. The cream-colored stem flesh turns blue when cut. The species has large, yellow, angular pores, and produces an olive brown spore print. \nDistribution and habitat:\nXerocomellus chrysenteron grows singly or in small groups in hardwood/conifer woods from early fall to mid-winter. It is mycorrhizal with hardwood trees, often beech and Oak on well drained soils. It is frequent in parts of the northern temperate zones. \nEdibility:\nXerocomellus chrysenteron is considered edible but not desirable due to bland flavor and soft texture. The pores are recommended to be removed immediately after mushrooms are picked as they rapidly decay. Young fungi are palatable and suitable for drying, but they become slimy when cooked; mature specimens are rather tasteless and decay quickly (source Wikipedia).\n\nThis is a common Species in the Netherlands. I found the Mushroom under Oak Trees in Flevoland.$

Forest floor with fresh brown truffles and leaves

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

Amanita muscaria fly agaric red mushrooms with white spots in grass.

Autumn foraging trip in English woodland makes weird discoveries

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