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an edible russula virescens mushroom in the forest

The fly agaric is known for being slightly poisonous and easy recognizable. The picture is taken at Kalvebod Fælled - Kalvebod Commons, which is a nature area and public park close to the center of Copenhagen

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

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.

Mushroom (Russula cyanoxantha) commonly known as the charcoal burner in the dark forest

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

Scarlet Elf Cup - (Sarcoscypha coccinea) - fungus that is not poisonous - but tastes pretty awful - and can be eaten raw. It has a slightly nutty and earthy flavour and, if cooked, keeps its distinctive bright colour.

Mushrooms Growing in the Forest in Autumn

inedible russula queletii mushroom in the forest

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

A wild mushroom in Heceta Head Lighthouse State Park Florence, Oregon in Florence, OR, United States

Charbonnier, streaked tricholoma, or sooty head.

A small mushroom growing from a steep earth slope

Amanita muscaria, group of different sizes and shapes.

Grota Haiducilor, DN22D 12, Caugagia, Europe, Romania, 2024 year

Boletes (Boletaceae) is a family of fungi, many of which are edible, although they should only be collected by experts since several species can cause non-fatal poisoning. The king bolete (Boletus edulis) is highly prized by chefs, particularly in Scandinavia

close-up of a wild mushroom in the forest

$Russula aeruginea is a gregarious mushroom, usually occurring in small scattered groups.\nCap: Pale to very pale grass green, and becoming progressively paler towards margin, the cap of Russula aeruginea peels half way to the centre; convex, flattening only in the centre, sometimes with a slight depression; greasy when moist; margin sometimes faintly grooved; 4 to 9cm across; surface not cracked.\nGills: White, eventually turning yellow with age, the gills of the Green Brittlegill are adnexed and crowded.\nStem: White, more or less cylindrical, sometimes tapering at the base; 4 to 8cm long, 0.7 to 2cm in diameter.\nChemical tests : The flesh has a slow pink reaction to iron salts (FeSO4). : \nSpores:\nEllipsoidal, 6-10 x 5-7μm (excluding spines); ornamented with rounded warts up to 0.7μm tall which are joined by a few fine lines to form a partial network.\nSpore print: Cream\nOdour/taste: Not distinctive.\nSeason: July to October in Britain and Ireland. \nHabitat: Often found on the edges of pine forests but nearly always under birches. In common with other members of the Russulaceae, Russula aeruginea is an ectomycorrhizal mushroom. \nDistribution: \nA fairly common find in The Netherlands, Britain and Ireland, the Green Brittlegill occurs throughout mainland Europe and is reported from many other parts of the world including North America.$

inedible mushroom Amanita citrina in autumn forest among moss

These images offer a glimpse into the enchanting world of mushrooms, as they delicately emerge in their natural surroundings, adding a touch of intrigue to the landscape

$Russula heterophylla mushroom, commonly known as the greasy green brittlegill\$

Single bright mushroom is seen in the moss.

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