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Focus on hand of young woman touching orange cap boletus growing in fertile soil in autumn forest among dry leaves and other bio mass

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

Lausanne, Switzerland - Oct 8, 2022: Mushroom grows after rain in autumn. Falling leaves are around.

red Amanita muscaria in an autumn forest

Close-up of a poisonous toadstool growing in the forest in autumn.

Autumn foraging finds Poison Puffball amongst leaf litter

Hand of young unrecognizable male backpacker holding fresh boletus in front of camera against his girlfriend sitting on squats by basket

Magical, illuminated mushroom growing on a moss. Forest theme

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

$Tricholoma sulphureum (Bull. ex Fr.) Kummer syn. T. bufonium (Pers. ex Fr.) Gillet. Tricolome soufré, Schwefelritterling, Büdös pereszke, Agarico zolfino, Narcisridderzwam, Sulphur Knight Gas Agaric. Cap 3–8cm across, convex with an indistinct umbo, sulphur-yellow often tinged reddish-brown or olivaceous. Stem 25–40 x 6–10mm, sulphur-yellow covered in reddish-brown fibres. Flesh bright sulphur-yellow. Taste mealy, smell strongly of gas-tar. Gills bright sulphur-yellow. Spore print white. Spores 9–12 x 5–6um. Habitat in deciduous woods, less frequently with conifers. Season autumn. Occasional. Not edible. Distribution, America and Europe (source R. Phillips).\n\nThis a quite common species in the Dutch Deciduous Forests with Oak.$

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

Agaricus campestris in the grass. Front view.

Fly agaric mushrooms are fabulous. Mushrooms grow in a fabulous dark mystical forest.

Mushroom on golden brown leaves covered forest floor during a beautiful fall day in Overijssel, The Netherlands.

Fantasy Fly Agaric mushrooms glowing in a dark magical enchanted woodland.

red fly agaric in forest Amanita muscaria

A red toadstool growing in the grass in autumn

$Close-up of an amanita fly agaric mushroom among grass and branches.\nLocation: Wellin, Ardennes, Belgium, Europe$

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.

Wild Mushrooms - Shiitake - Chaga - Honey Fungus - Butterfly Fungus - Stone Mushroom - Hooded Toadstool - Wide Angle

Red Toadstool (Amanita muscaria) in the forest in the Eastern Black Sea region

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

$Lactarius pubescens, commonly known as the downy milk cap, is a species of fungus in the family Russulaceae. It is a medium to large agaric with a creamy-buff, hairy cap, whitish gills and short stout stem. The fungus has a cosmopolitan distribution, and grows solitarily or in scattered groups on sandy soil under or near birch. \nDescription:\nThe cap is 2.5–10 cm wide, obtuse to convex, becoming broadly convex with a depressed center. The margin (cap edge) is rolled inward and bearded with coarse white hairs when young. The cap surface is dry and fibrillose except for the center, which is sticky and smooth when fresh, azonate, white to cream, becoming reddish-orange to vinaceous (red wine-colored) on the disc with age. The gills are attached to slightly decurrent, crowded, seldom forked, whitish to pale yellow with pinkish tinges, slowly staining brownish ochraceous when bruised. The stem is 2–6.5 cm long, 6–13 mm thick, nearly equal or tapered downward, silky, becoming hollow with age, whitish when young, becoming ochraceous from the base up when older, apex usually tinged pinkish, often with a white basal mycelium. The flesh is firm, white; odor faintly like geraniums or sometimes pungent, taste acrid. The latex is white upon exposure, unchanging, not staining tissues, taste acrid. The spore print is cream with a pinkish tint. The edibility of Lactarius pubescens has been described as unknown, poisonous, and even edible.\nEdibility: Ambiguous and controversial. In Russia is consumed after prolonged boiling followed by a marinating process. However it is reported to have caused gastro-intestinal upsets. Therefore, its consumption should not be recommended and this species considered toxic (source Wikipedia).$

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