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French uncultivated cepes mushrooms

The colors of autumn in a pile of natural and freshly picked Porcini Mushrooms, present in many recipes of the Italian Mediterranean diet. The traditional Mediterranean diet consists of the right balance of natural, healthy and fresh products, including fruits, vegetables and grains. Image in high definition format.

A large porcini in the forest in the autumn, Devon UK

boletus, edulis, nature, organic,

Fresh porcini mushroom presented in an Italy market. Photographed on location in Rome, Italy.

mushroom on the forest floor

porcini mushroom on white background

Three boletus edulis isolated on dark background. Flat lay, copy space.

freshly picked edible wild mushrooms on dark background, shallow depth of field

full Basket of penny bun mushroom on white isolated background.

Closeup of fresh porcini mushrooms freshly picked and sliced and cut with a knife. Boletus fungi foraged from the wild and ready for cooking on the white background. Copy space

Boletus edulis (cep, porcino or king bolete, usually called porcini mushroom) grows on the forest floor among moss and dry fallen leaves at autumn season.

a mushroom with a brown cap shines through the grass

Boletus or porcini fungi, delicious edible mushroom wild grows in the forest, natural seasonal background, close-up

Mushroom harvest. Found mushrooms laid on the table. Edible mushroom brown cap boletus (Boletus edulis)

Large Boletus in hand close-up. Concept of popular edible mushrooms. Mushroom hunting in fall. Copy space. Mockup.

Mushrooms

cleaning penny bun mushrooms with knife to cook a meal.

Boletus edulis Bull. ex Fr. Steinpilz Cèpe de Bordeaux, Bolet comestible, Champignon polonais, King Bolete, Porcini, Cep or Penny Bun, Borowik prawdziwy. Cap 8–20(30)cm, brown often with a whitish bloom at first gradually lost on expanding leaving a white line at the margin, smooth and dry initially becoming greasy, in wet weather slightly viscid and polished. Stem 30–230 x 30–70(110)mm, robust, pallid with white net. Flesh white, unchanging, flushed dirty straw-colour or vinaceous in cap. Taste and smell pleasant. Tubes white becoming grey-yellow. Pores small and round, similarly coloured. Spore print olivaceous snuff-brown. Spores subfusiform, 14–17 x 4.5–5.5µ. Habitat coniferous, broad-leaved or mixed woodland. Season summer to late autumn. Common. Edible – excellent. Distribution, America and Europe. This fungus is perhaps the most important edible species, it can often be found on sale in continental markets. Commercially it is dried and used as flavouring for soups (source R. Phillips).

Slate tray with on it's middle, a Boletus.

Penny Bun, Boletus Porcini mushrooms on a rustic wooden table top view

Two fresh boletus grown together against white background.

Fresh harvested in forest wild white mushroom isolated on white background. Beautiful single boletus from market. Close up of edible porcini cep fungi. Copy space. Selective focus

Autumn composition of several Imleria Badia or Boletus badius mushrooms commonly known as the bay bolete, vintage baking sheet with mushrooms ready for drying on wooden cutting board with vivid autumn leaves. Edible and pored fungus has velvety dark brown or chestnut color cap.

Autumn background in pastel colors with beautiful plants and mushrooms

A little ceps mushrooms on autumn oak leaves on white background

Natural collection of freshly foraged porcini mushrooms displayed in a basket outdoors.

Paris, France: Porcini Mushrooms on Green Background at Market

Young boletus after rain in autumn in the forest

Autumn mood

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