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Forest of fungus sprouting in a shady spot in Pembrokeshire, Wales.

Forest floor in autumn. Close-up of coarse woody debris, with a mushroom, a withered leaf, green moss, an acorn, with brown spruce needles, pieces of bark and small branches in front of a tree stump.

Hongo langosta o oreja de cochino hypomyces lactifluorum, seta parasito naranja enterrada en la tierra en bosque de mexiquillo durango

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

Parasol mushroom (Macrolepiota procera) in its natural environment surrounded by autumn fallen leaves in a beautiful forest with river in background in late october.

Close-up of two mushrooms in a forest with autumn colours

A young edible mushroom - Obabok blackening - Leccinellum lepidum makes their way through a layer of grass and needles in a coniferous forest near the city of Karmiel, in northern Israel.

An image of cow poop with mushrooms growing.

Autumn foraging finds Poison Puffball amongst leaf litter

The mushroom is edible with a red hat and a pockmarked leg, in the grass with breaking rays of the sun. In the taiga forest in early autumn.

Forest floor with mushrooms and plants from above at autumn day. Autumn colors and variety.

Searching for and picking mushrooms in the British woodland.

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

dry acorns on the ground among grass, close-up

MUSHROOMS GROWING IN THE FIELD AMONG THE GRASS

Agaricus arvensis, horse mushroom, genus Agaricus.

Macrolepiota procera, the parasol mushroom growing in a meadow.

View of mushroom growing in autumn forest.

Mushroom on golden brown leaves covered forest floor during a beautiful fall day in Overijssel, The Netherlands.

Photography to theme large beautiful poisonous mushroom in forest on leaves background, photo consisting of natural poisonous mushroom to forest outdoors, poisonous mushroom at big forest close up

beautiful closeup of forest mushrooms in grass, autumn season. little fresh mushrooms, growing in Autumn Forest. mushrooms and leafs in forest. Mushroom picking concept. Magical

Reddish-brown bitter bolete (Tylopilus rubrobrunneus) in late-afternoon sunlight, summer. In the Connecticut woods.

Beautiful forest mushrooms in the thickets. Hats of ripe fruiting bodies of the fungus in the deciduous forest. Season - autumn.

$Xerocomellus chrysenteron, formerly known as Boletus chrysenteron or Xerocomus chrysenteron, is a small, edible, wild mushroom in the family Boletaceae. These mushrooms have tubes and pores instead of gills beneath their caps. It is commonly known as the red cracking bolete. \nDescription:\nYoung specimens often have a dark, dry surface, and tomentose caps. When fully expanded, the brownish cap ranges from 4 to 10 cm in diameter with very little substance and thin flesh that turns a blue color when slightly cut or bruised. The caps mature to convex and plane in old age. Cracks in the mature cap reveal a thin layer of light red flesh below the skin. The 1 to 2 cm-diameter stems have no ring, are mostly bright yellow and the lower part is covered in coral-red fibrils and has a constant elliptical to fusiform diameter throughout its length of 4 to 10 cm tall. The cream-colored stem flesh turns blue when cut. The species has large, yellow, angular pores, and produces an olive brown spore print. \nDistribution and habitat:\nXerocomellus chrysenteron grows singly or in small groups in hardwood/conifer woods from early fall to mid-winter. It is mycorrhizal with hardwood trees, often beech and Oak on well drained soils. It is frequent in parts of the northern temperate zones. \nEdibility:\nXerocomellus chrysenteron is considered edible but not desirable due to bland flavor and soft texture. The pores are recommended to be removed immediately after mushrooms are picked as they rapidly decay. Young fungi are palatable and suitable for drying, but they become slimy when cooked; mature specimens are rather tasteless and decay quickly (source Wikipedia).\n\nThis is a common Species in the Netherlands. I found the Mushroom under Oak Trees in Flevoland.$

Mushroom umbrella scaly, edible mushroom with scales on the hat, a beautiful mushroom in the autumn foliage

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

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