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Close up of wild mushrooms
Four white Agaricus mushrooms stand in a tight group, centered in this monochrome horizontal composition, all touching, emerging from a forest floor. The mushrooms appear close up, and one is significantly larger than the other three, and leans toward the right of frame.
Lycoperdon perlatum. Close-up mushrooms in the autumn forest.
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Two beautiful porcini mushrooms (boletus edulis) in front of a beech tree
Armillaria mellea is a plant pathogen and a species of Honey fungus. It causes Armillaria root rot in many plant species. The mushrooms are edible but some people may be intolerant to them.
View of a mushroom on the soil in in pine forest.
Fresh harvested wild field mushroom in autumn, Agaricus campestris
Mushroom on the meadow in the rain. Macrolepiota procera, a mushroom growing in a meadow.
Autumn in pre-Pyrenees, Catalonian undergrowth.. during autumn season.\n\nLepiota
Dried Agaricus blazei mushroom isolated on white background
Picking mushrooms
These poisonous mushrooms Agaricus Xanthodermus are like real champignons. Very beautiful. When heat treated they turn yellow for a short time and stink.
organic brown mushroom on black background
Agaricus xanthodermus
Close-up of mushrooms on mushroom culture medium
oyster mushrooms with mycelium substrate, fungiculture at home or on a mushroom farm, Pleurotus ostreatus
Autumn in pre-Pyrenees, Catalonian undergrowth.. during autumn season.
A selective focus shot of wild mushroom in the forest
Bolete Leccinum scabrum (Fr.) S. F. Gray syn. Boletus scaber Fr. Brauner Birkenpilz Bolet rude, Brown Birch. Cap 5–15cm, hazel, fulvous or snuff-brown, dry but tacky in wet weather. Stem 70–200 x 20–30mm, white to grey covered with brownish-black scales becoming darker towards the base. Flesh white, very soft, watery, unchanging or flushing pale pink. Taste and smell pleasant. Tubes white becoming dirty ochraceous. Pores small, white then dingy, bruising ochraceous. Spore print snuff-brown. Spores subfusiform, 14–20 x 5–6um. Habitat with birch. Season summer to autumn. Common. Edible – not worthwhile. Distribution, America and Europe (source R. Phillips).
An edible parasol mushroom in the forest
Name: Parasol mushroom
Poisonous mushrooms photographed from below
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.
Autumn in pre-Pyrenees, Catalonian undergrowth.. during autumn season.
Edible mushrooms with excellent taste, Amanita rubescens
Clitocybe nebularis
agaricaceae
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).
Free Images: "bestof:Agaricus cerussatus — Flora Batava — Volume v20.jpg la Agaricus cerussatus Agaricus cerussatus mushroom Clitocybe phyllophila"
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