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Mushrooms in the forest during a beautiful fall day in the national park Dwingelderveld in Drenthe, the Netherlands.

A beautiful small yellow flower is emerging within the lush green moss, enhancing the natural landscape with its vivid colors and delicate petals

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

macro mushroom with beautiful the lamellae of the collar on a surface of dry leaves in the forest

Close Up Girl Hands Picking Up Chantarelle Mushrooms

Group of tightly packed yellow fungi - also called Clustered Woodlover - grow in English woodland during autumn on mossy tree stump

Mushrooms in the wood / Paddenstoelen in het bos

Amanita growing among moss and leaf litter, behind it a defocused green background

Orange fungi growing on forest log in Australian rainforest

Fungus growing on the forest floor during an autumn morning. The forest ground of the Veluwe nature reserve is covered with brown fallen leaves and the fog is giving the forest a desolate atmosphere.

Yellow, raw chanterelle mushrooms growing in the dense forest. Close-up.

Close-up of unidentified wild mushrooms grow on forest ground in springtime. Himalayas mountain Range.

Close up of a mushroom in the basket in the children's hand.

$Russula aeruginea is a gregarious mushroom, usually occurring in small scattered groups.\nCap: Pale to very pale grass green, and becoming progressively paler towards margin, the cap of Russula aeruginea peels half way to the centre; convex, flattening only in the centre, sometimes with a slight depression; greasy when moist; margin sometimes faintly grooved; 4 to 9cm across; surface not cracked.\nGills: White, eventually turning yellow with age, the gills of the Green Brittlegill are adnexed and crowded.\nStem: White, more or less cylindrical, sometimes tapering at the base; 4 to 8cm long, 0.7 to 2cm in diameter.\nChemical tests : The flesh has a slow pink reaction to iron salts (FeSO4). : \nSpores:\nEllipsoidal, 6-10 x 5-7μm (excluding spines); ornamented with rounded warts up to 0.7μm tall which are joined by a few fine lines to form a partial network.\nSpore print: Cream\nOdour/taste: Not distinctive.\nSeason: July to October in Britain and Ireland. \nHabitat: Often found on the edges of pine forests but nearly always under birches. In common with other members of the Russulaceae, Russula aeruginea is an ectomycorrhizal mushroom. \nDistribution: \nA fairly common find in The Netherlands, Britain and Ireland, the Green Brittlegill occurs throughout mainland Europe and is reported from many other parts of the world including North America.$

Mushroom fall forest Mushroom autumn mushroom in forest sorrounded by green lush moss

Mycenaceae fungus growing on the forest floor during an autumn morning. The forest ground of the Speulder and Sprielderbos in the Veluwe nature reserve is covered with brown fallen leaves and the path is disappearing in the distance. The fog is giving the forest a desolate atmosphere.

Wild porcini mushrooms in the autumn forest against a background of fallen leaves

Mushrooms grow in coniferous fields in pine forests

orange mushroom in autumn forest, toadstool

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

mushroom growing in a pine forest in autumn

View of a brown mushrooms on the soil in forest.

Close-up of a False Chanterelle (Hygrophoropsis aurantiaca) in a mossy environment, with a blurred background.

Autumn day in a beech tree forest with Porcelain fungus on a tree in the Veluwezoom nature reserve in Gelderland, Netherlands.

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.

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