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Russula xerampelina, also known as the crab brittlegill or the shrimp mushroom in forest

A vibrant red mushroom featured among green grass blades and scattered autumn leaves, providing a detailed view of its surface texture and surrounding natural elements.

Russula amethystina growing in a meadow in autumn season, edible mushroom.

$Russula sardonia, commonly known as the primrose brittlegill, is a mushroom of the genus Russula, which are commonly known as brittlegills. The fruiting body, or mushroom, is a reddish-purple, the colour of blackberry juice, and is found in coniferous woodland in summer and autumn. It is inedible, and like many inedible members of the genus, has a hot, peppery taste.\nDescription:\nThe cap grows to around 10 cm (4 in) in diameter. It is commonly purplish-red, but brownish, and greenish forms have been recorded. Usually it is darker in colour towards the middle, which is convex when young, but becomes depressed in the centre with age. The stem is occasionally white, but more commonly is flushed with pale purple-red, and has a grape-like; easily removed bloom. It is 3–8 cm tall and 1–1.5 cm in diameter. The adnexed to slightly decurrent gills are pale primrose yellow, and they darken with age. They are narrow, and exude water droplets when young.(see photograph left) They also turn slowly pink when ammonia is dropped onto them. This identifies the mushroom to species level, and is a ‘must do’ test for the rarer colour forms. The spore print is cream.[1] The flesh is firm, and has a very hot taste, making the mushroom inedible.\nDistribution and habitat:\nRussula sardonia appears in late summer and autumn; growing with Pinus (pine) in coniferous woodland, on sandy soils. It is a common mushroom, and is found across Britain, and Northern Europe. It does not occur in North America. \nEdibility:\nThis mushroom is inedible, and has a 'pepper hot' taste. (Source Wikipedia). \n\nThis nice Russula was growing under Pine Trees in the Voorsterbos (Noordoostpolder), Netherlands.$

A striking, vibrant purple mushroom beautifully emerges from a bed of lush green moss in a tranquil forest setting

Russula cyanoxantha (Charcoal Burner) growing through the autumnal leaf litter

beautiful nature, fantastic ambiance and single pink mushroom at forest

Rosy russula, its scientific name is Russula lepida

$Rossula rosea? mushrooms in Holly oak forest, in Pyrenees, France. Beautiful tiny mushrooms in the ground.\nAutumn typical forest views.$

the collection of russula requires extensive knowledge of mushrooms, because they are one of the most species-rich mushrooms with an estimated 750 species

View of a mushroom on the soil in forest.

Purple edible mushroom with withe gills, growing in the forest, scienific name Russula amethystina

Close up shot of a single mushroom growing on the ground in dense Canadian forest. Taken in Quebec, Canada, during the day.

Mushroom fall forest Mushroom autumn mushroom in forest sorrounded by green lush moss

Russulaceae. There are some excellent edible mushrooms in the Russulaceae family, some of which can even be eaten raw. However, the family also includes inedible mushrooms, which can cause gastrointestinal upset. What's more, there are also some deadly toxic species in the Russulaceae family, such as *Russula subnigricans*. Ingestion of *Russula subnigricans* can cause very severe rhabdomyolysis, and this mushroom is a major culprit in mushroom poisoning in China and Japan. When you find these mushrooms, do not collect or eat them at random. If you experience discomfort after ingesting them, seek medical help as soon as possible.

Shrimp russula mushroom in a coniferous forest. Close-up of a mushroom purpure cap. Russula xerampelina.

$Description:\nThe cap is convex to depressed and is coloured a distinctive bloody red, pink, crimson or purple. Sometimes it may show a yellowish or orange tinge in the centre. It may measure between 6 and 20 cm in diameter. The flesh is white with a mild taste and without scent; it quickly becomes soft and spongy and also greyish. The crowded gills are cream coloured when young, and become yellow with age. They are adnexed and are generally thin. Their edges may sometimes occur reddish. The amyloid, elli spores measure 8–10 by 7–10 μm are warty and are covered by an incomplete mesh. The stem is white, sometimes with a pink hue, slightly clubbed. It may measure 5 to 15 cm in height and up to 3 cm in diameter.\nDistribution, ecology and habitat:\nR. paludosa is mycorrhizal and occurs in coniferous woodlands and in peat bogs of Europe and North America; preferably under pine trees, where it forms mycorrhizae. Locally it can be very common.\nEdibility:\nThe mushroom is edible and is a common good in Finnish markets.\n\nThis Nice Russula was found in the Voorsterbos (Noordoostpolder), the Netherlands, near a Pine Tree in October 2022.$

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

Mushrooms Growing in the Forest in Autumn

Beautiful forest mushrooms in the thickets. Hats of ripe fruiting bodies of the fungus in the deciduous forest. Season - autumn.

Mushroom at Lake O'Hara in 1997. From old film stock.

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