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A view of a beautiful mushroom in a green meadow

Wild mushrooms in the grass, North China

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

View of Guillemots nesting on The Farne Islands, Northumberland, England

$Autumn in pre-Pyrenees, Catalonian undergrowth.. during autumn season.\n\nLepiota$

Morchella mushroom in the forest as background

View of a mushroom on the soil in in pine forest.

King Bolete, Porcini, Boletus edulis, Butano State Park, California.

The parasol mushroom (Macrolepiota procera, Lepiota procera) - edible mushroom. Culinary usage. Mushrooming.

Clump of fungus growing, hidden away, on the forest floor in Pembrokeshire, Wales.

Macrolepiota procera, the parasol mushroom, ibasidiomycete fungus

Autumn in Pyrenees, Catalonian undergrowth.. during autumn season.

Poisonous Agaricus comtulus growing in a field among the grass.

Intricate concentric texture in an old tree stump directly below the camera.

A stunning wild mushroom flourishes amidst vibrant, lush greenery in a serene and picturesque forest setting

Amanita mushroom (Amanita muscaria) or the fly agaric or fly amanita. This is poisonous mushroom,

Gray mushrooms in dark green grass close-up

Colony of northern gannet in Bass Rock (Morus bassanus)

A pair of mushrooms growing on the ground in Fontainebleau 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.

Parasol Fungus in the Woods near Groß Köris, Germany in Groß Köris, BB, Germany

Morning side-view macro close-up of a two parasol mushrooms (Macrolepiota Procera) standing in a meadow with dew drops on the grass, shallow DOF - focus on the foreground

Close up of a parasol mushroom (macrolepiota procera) in a meadow

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

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