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Macro of the gills of the oyster mushroom (Pleurotus ostreatus). Photo taken from below showing the gills on the underside of this edible mushroom. Shallow depth of focus with sharpest focus on the the gills at the center of the image. Shot with 100 mm macro lens on a Canon 20D at ISO 100.

Closeup of fresh porcini mushrooms freshly picked and sliced and cut with a knife. Boletus fungi foraged from the wild and ready for cooking on the white background. Copy space

A little ceps mushrooms on autumn oak leaves on white background

fresh oyster mushrooms on dark background , dry leaves, natural decoration, ready to cook, from the forest or mushroom farm

The colors and flavors of autumn in a pile of freshly picked Porcini Mushrooms, present in many recipes of the Italian Mediterranean diet. The traditional Mediterranean diet consists of the right balance of natural, healthy and fresh products, including fruits, vegetables and grains. Image in high definition format.

The parasol mushroom (lat.: Macrolepiota procera) growing in the forest at autumn

Fresh forest mushrooms, Boletus edulis (king bolete), penny bun, cep, porcini om a nice wooden plate with a hard shaped handle. Table top photo.

freshly picked edible wild mushrooms on dark background, shallow depth of field

Wild mushrooms in dead leaves, North China

Brown mushrooms with scaly caps surrounded by dry leaves in autumn forest

White mushrooms in the woods, on a background of leaves

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

Three boletus edulis isolated on dark background. Flat lay, copy space.

Boletus edulis (cep, porcino or king bolete, usually called porcini mushroom) grows on the forest floor among moss, green grass and fallen leaves at autumn season.

Mushrooms Growing in the Forest in Autumn

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

A rare mushroom, white boletus, grows in the forest.

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

Closeup of fresh white champignons in plastic box. Popular commercially cultivated edible mushrooms

Wild mushroom growing in the lush forest

Mushroom with white cap and grows under natural conditions.

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

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