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The magical world of fungi, from mushrooms to fungal networks and families in brown and red colors in the forest in a sunny autumn day

Boletus edulis known as cep, penny bun, porcino or porcini. The stout stipe, or stem, is white or pale brown with a white network pattern, or reticulations.

Mushroom boletus on the ground in the forest in autumn.

Full frame image of mushroom on moss with focus on foregroung in Bavaria in autumn, selective focus.

An edible mushroom grows in the forest among green leaves and moss

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

Boletus edulis growing in the forest among the cowberry bushes and berries on a sunny day.

Amanita muscaria or fly agaric or fly amanita basidiomycetes of genus Amanita. Large white gilled white spotted usually red mushroom. Selective focus, close up shot.

Autumn foraging finds Poison Puffball amongst leaf litter

$The false morel mushroom, gyromitra gigas known as snow morel, calf brain or bull nose\$

A cep mushroom emerging from beneath the autumn leaves, a delectable edible fungus

View of a brown mushrooms on the soil in forest.

Young spruce stone mushroom Boletus edulis with dark brown cap in light moss

Forest mushrooms. Edible mushrooms in the forest litter. Mushrooms in the forest

Low angle of cute Fly Agaric mushroom at base of tree surrounded by brown autumn leaves

Small mushrooms pushing through fallen pine needles on forest floor

close-up of Cortinarius caperatus mushroom in autumn forest among moss

Close up a basket full of foraged mushrooms from the forest, including chanterelle’s and hedgehog varieties. Food foraging has become popular in recent years as people have turned to foraged food to cook local and seasonally sourced food. These will be dried and used to flavour dishes in the long winter months that lie ahead. Photographed on the island of Mon Denmark, colour, horizontal format.

Freshly picked porcini mushrooms, quantity of edible mushrooms, food background, concept of healthy genuine food ingredients

edible mushrooms growing in the autumn forest

$Lactarius rufus (Scop. ex Fr.) Fr. Rufous Milkcap, Lactaire roux, Fuchsfarbener Milchling, Rõt tejelõgomba, rõt keserûgomba, Lattario fulvo, Rossige melkzwam. Cap 3–10cm across, convex, later flattening, finally with a central depression, the centre usually with a pointed umbo, red-brown, bay or dark brick, moderately thick-fleshed, breaking fairly easily, surface dry and matt, margin somewhat inrolled at first. Stem 40–80 x 5–20mm, concolorous with cap but paler. Flesh white, stem often hollow when old. Gills somewhat decurrent, brittle, yellowish at first, later as cap but paler. Milk white; taste mild then after about a minute very hot and acrid. Spore print creamy whitish (B) with slight salmon tinge. Spores elliptic, warts occasionally isolated but mainly connected by thin ridges to form a rather incomplete network, 8–9.5 x 6.5–7.5µ. Habitat under pine. Season late spring to late autumn. Very common. Not edible although in some areas used as a seasoning after special treatment. (Never eat any mushroom until you are certain it is edible as many are poisonous and some are deadly poisonous.) Distribution, America and Europe (source R. Phillips).\n\nThis is a common Species under Pines in the Netherlands.$

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