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Two red mushrooms. Edible mushrooms are raw food. Forest gifts of nature. Summer harvest.

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

Rosy russula, its scientific name is Russula lepida

$Description:\nThe cap is convex to depressed and is coloured a distinctive bloody red, pink, crimson or purple. Sometimes it may show a yellowish or orange tinge in the centre. It may measure between 6 and 20 cm in diameter. The flesh is white with a mild taste and without scent; it quickly becomes soft and spongy and also greyish. The crowded gills are cream coloured when young, and become yellow with age. They are adnexed and are generally thin. Their edges may sometimes occur reddish. The amyloid, elli spores measure 8–10 by 7–10 μm are warty and are covered by an incomplete mesh. The stem is white, sometimes with a pink hue, slightly clubbed. It may measure 5 to 15 cm in height and up to 3 cm in diameter.\nDistribution, ecology and habitat:\nR. paludosa is mycorrhizal and occurs in coniferous woodlands and in peat bogs of Europe and North America; preferably under pine trees, where it forms mycorrhizae. Locally it can be very common.\nEdibility:\nThe mushroom is edible and is a common good in Finnish markets.\n\nThis Nice Russula was found in the Voorsterbos (Noordoostpolder), the Netherlands, near a Pine Tree in October 2022.$

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

A bright vibrant red toadstool mushroom, getting ready to open. Isolated on a black background with room for copy space.

Russulaceae. There are some excellent edible mushrooms in the Russulaceae family, some of which can even be eaten raw. However, the family also includes inedible mushrooms, which can cause gastrointestinal upset. What's more, there are also some deadly toxic species in the Russulaceae family, such as *Russula subnigricans*. Ingestion of *Russula subnigricans* can cause very severe rhabdomyolysis, and this mushroom is a major culprit in mushroom poisoning in China and Japan. When you find these mushrooms, do not collect or eat them at random. If you experience discomfort after ingesting them, seek medical help as soon as possible.

Two russula rosea growing in the woods, autumn in the forest

$Rossula rosea? mushrooms in Holly oak forest, in Pyrenees, France. Beautiful tiny mushrooms in the ground.\nAutumn typical forest views.$

red Russula emetica, sickener, emetic russula, or vomiting russula mushroom in the forest

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

the collection of russula requires extensive knowledge of mushrooms, because they are one of the most species-rich mushrooms with an estimated 750 species

Red Toadstool (Amanita muscaria) in the forest in the Eastern Black Sea region

View of a brown mushrooms on the soil in forest.

A russula mushroom, with a red cap, in a Belarusian forest, with sunlight.

Amanita muscaria, group of different sizes and shapes.

Small mushrooms Russula xerampelina in the pine forest

Vibrant Red Mushroom on Forest Floor - Striking Fungi in Natural Woodland Setting

Morning overcast daylight image of a group of fly agaric on a forest floor in autumn.

close up of a small mushroom with red hat. beautiful nature background

Russula emetica (Schaeff. ex Fr.) S.F. Gray. Sickener, Emetic Russula, Russule émétique, Colombe rouge, Kirschroter Speitäubling, Hánytató galambgomba, Colombina rossa, rossetta, Berijpte russula. Cap 3–10cm across, convex, later flattening or with a shallow depression, scarlet, cherry or blood red, sometimes with ochre-tinted to white areas, somewhat thin-fleshed, fragile, shiny, sticky when moist; skin easily peeling to show pink to red coloured flesh beneath, margin often furrowed when old. Stem 40–90 x 7–20mm, white, cylindrical or more usually somewhat swollen towards the base, fragile. Flesh white, red immediately beneath cap cuticle. Taste very hot, smell slightly fruity. Gills adnexed to free, cream then pale straw. Spore print whitish (A). Spores broadly ovoid; with large warts, 1.2µ high, connected by fine lines to form a large-meshed, almost complete network, 9–11 x 7.5–8.5µ. Cap cystidia mostly narrowly club-shaped with 0–1 septa. Habitat under pines. Season summer to late autumn. Common. Poisonous. Distribution, America and Europe (source R. Phillips).

Poisonous emetic russula mushroom (or Sickener) with bright red cap is growing in the forest floor near the log, among fallen leaves and bearberry shrubs.

Mushroom at Lake O'Hara in 1997. From old film stock.

The Sickener, russula emetica, Poisonous mushroom

Autumn foraging in English woodland discovers some inedible fungi

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

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