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Porcini Cep White Mushroom King Boletus Pinophilus. Fungal Mycelium in moss in a forest. Big bolete mushrooms in nature. Mushrooming harvesting season. Fungi plants

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

Close-up of a wild mushroom in a grassy field with soft focus background.

Mushrooms: Panellus Stipticus - Mycenaceae

Beautiful wild penny bun or cep mushroom growing in a lush forest environment with sunlight filtering through the trees, showcasing natural beauty and vibrant green foliage during autumn season

Macro close up of a group of tiny toadstools on a damp, moss covered log

Highland mushroom growing alone by a tree in moutain

gray Faltentintling - Coprinus atramentarius- Mushroom already a little older

Amazing edible mushroom Lepista nuda commonly known as wood blewit in autumn forest. Czech Republic, Europe.

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

The parasol mushroom 'Macrolepiota procera' or 'Lepiota procera' growing in the forest.

one black colored sponge mushroom on moss ground in a European forest

Large bronze mushroom on a lush forest floor.

Lush foliage of wooded forest with moss-covered tree trunk.

The Morel mushroom (Morchella semilibera) growing in the forest.

Kite parasol mushroom or macrolepiota procera in a forest in Bavaria in autumn

A forest edible brown boletus mushroom growing in a natural background. Karelia. Banner

Assorted fungi that sprouts up everywhere in the Pacific Northwest with the Autumn rain.

Shot of amazing, edible and tasty morel mushroom - Czech Republic, Europe

Selective focus on a toxic fungus (Leucoagaricus purpureolilacinus) on a green background. Poisonous mushroom in nature

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