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Boletus edulis in the forest, mushrooming and finding the gourmet mushrooms

Macrolepiota procera

Mushroom in human hand, concept of mushroom picking.

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

Mashroom grown in a dead coconut trunk

Man is picking fresh mushrooms that are growing on the green field in the mountains.

A womans hands holding a true morel mushroom, a delicious edible fungi. Found in Washington state, USA.

A woman's hand holds a wicker straw basket filled with mushrooms.

Close up above view of a woman holding a wicker basket with several varieties of mushrooms outdoors.

Many large and small porcini mushrooms were collected in the autumn forest.

Mushrooms and Mushrooming in the forest

Hymenogastraceae, Its most famous species is Hypholoma fasciculare. The hemispherical cap can reach 6 cm diameter. It is smooth and sulphur yellow with an orange-brown centre and whitish margin. The crowded gills are initially yellow but darken to a distinctive green colour as the blackish spores develop on the yellow flesh. It has a purple brown spore print. The stipe is up to 10 cm tall and 1 cm wide, light yellow, orange-brown below, often with an indistinct ring zone coloured dark by the spores. The taste is very bitter, though not bitter when cooked, but still poisonous.

Boletus Edulis, penny bun or porcino is wild edible mushroom. Bunch of home picked wild Boletus Edulis mushroom fungus. Texture of a heap of edible fungus.

Close-up of mushrooms growing on edible mushroom culture medium

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

$Coprinus Coprinus comatus (Fr.) S. F. Gray. Shaggy Mane, Shaggy Inkcap, Lawyer’s Wig, Coprin chevelu, Schopftintling, Agarico chiomato, Geschubde inktzwam, Gyapjas tintagomba. Cap 3-7cm across when expanded, more or less a tall ovoid when young, becoming more cylindrical as it expands; white and very shaggy-scaly, often with a pale brownish \$

A woman hunting mushrooms in Nagano Prefecture of Japan.

Autumn mood

Close-up Shiitake Mushroom cultivation in the organic farm

Wild Mushrooms growing in an open area in Autumn.

Group of edible white mushrooms on wooden stump in autumn meadow. Boletus edulis. Collecting porcini in forest

Senior man picking wild edible mushrooms in the summers day

Spring morel mushrooms lie on the palm of a person.

Hymenogastraceae, Its most famous species is Hypholoma fasciculare. The hemispherical cap can reach 6 cm diameter. It is smooth and sulphur yellow with an orange-brown centre and whitish margin. The crowded gills are initially yellow but darken to a distinctive green colour as the blackish spores develop on the yellow flesh. It has a purple brown spore print. The stipe is up to 10 cm tall and 1 cm wide, light yellow, orange-brown below, often with an indistinct ring zone coloured dark by the spores. The taste is very bitter, though not bitter when cooked, but still poisonous.

A personal perspective looking at a prized Japanese Koutake mushroom that has been harvested wild in a forest.

one brown fresh oval mushroom lies on the fingers on the hand in the summer forest

people grandparents with the basket of mushrooms after autumn mushrooming in the forest

Golden Chanterelle - Cantharellus Cibarius, Delicious Edible Mushrooms.

The basket of mushrooms in the forest

Fresh forest mushrooms, Boletus edulis (king bolete), penny bun, cep, porcini om a nice wooden plate with a hard shaped handle. Table top photo.

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