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Wild Mushroom, Sierra de Guadarrama National Park, Segovia, Castile Leon, Spain, Europe

Edible mushroom Hydnum repandum in the moss. Known as Wood Hedgehog or Sweet Tooth. Wild mushrooms in spruce forest.

Giant wolf's vesse (calvatia gigantea) in a meadow.

Lingzhi or Reishi (Ganoderma lucidum) is an oriental fungus with a long history of use for promoting health and longevity in China, Japan, and other Asian countries. It is a large, dark mushroom with a glossy exterior and a woody texture. In China it is called lingzhi, whereas in Japan the name is reishi. It’s a red-colored species that grows on decaying hardwood trees.

group mushroom Suillus close-up , freshly peeled mushrooms just collected in the forest

Polyporus umbellatus, also called Lumpy Bracket and Umbrella Polypore

$Calvatia excipuliformis (Pers.) Perdek. syn. Handkea excipuliformis (Scop.) Kreisel syn. Lycoperdon saccatum Schaeff. ex Fr. syn. C. saccata (Fr.) Morgan syn. L. excipuliformis Schaeff. ex Pers. Beutel-Stäubling Lycoperdon en sac. Fruit body 8–20cm high, pestle-shaped, head 3–12cm across, pale buff at first then brownish, outer surface of small spines or warts which soon disappear exposing the yellowish, papery inner wall of which the upper portion breaks away to expose the spores. Gleba purplish-brown at maturity; sterile base of sponge-like texture, brownish and occupying the entire stem. Spores olive-brown, globose and warted, 3.5–5.5µ in diameter. Habitat on waste ground, heaths, pastures and woodland. Season late summer to autumn but the sterile stalk and empty cup-like base of the head may persist for many months. Common. Edible when young. Distribution, America and Europe. This photograph shows unusually short-stemmed specimens; the young one (bottom right) is the most typically shaped (source R. Phillips).\n \nThis is a quite common Fungus in the Netherlands.$

Some of these mushrooms, which grow in various colors, are poisonous.

Pleurotus ostreatus, the oyster mushroom growing on oak tree trunk.

Mantua, Italy - October 22, 2016: Calvatia excipuliformis at mycological exhibition of mushrooms in Mercato dei Bozzoli, Mantua, Lombardy, Italy

Close-up of a tinder fungus growing on a tree

The high quality dried natural Nut-tree Mushroom in Changbai Mountain as raw material is very rare for cooking. Chinese chef was eager to get them for elevating flavor in cooking.

Natural closeup on fresh emerged pale colored European St. George's mushroom, Calocybe gambosa

$The various mushrooms, Translation: Letters with \$

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

White hedgehog mushrooms in moss in autumn forest

White mushroom in fall on forest floor, Connecticut. Classic composition.

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