Free Images - SnappyGoat.com- bestof:Cooking mushrooms 1.jpg en Cooking cepes boletus edulis 1/8 raw cepes fr Cuisson de cèpes 1/8 les cèpes bruts sf 2015-10-27 Tangopaso Cooking mushrooms

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Assortment of various mushrooms - fresh, dried and pickled. Oyster mushrooms, brown cremini, porcini and shiitake. Healthy ingredient for cooking vegan food. Selective focus, light stone concrete background, copy space

white mushrooms in cast iron skillet, close-up

Group of fresh porcini mushrooms displayed against a white background, perfect for culinary and gastronomic use.

White button mushrooms for sale at the market

Dry Porcini mushrooms. Top view, cpy space

big boletus edulis isolated on white background close up

$Fomitopsis pinicola (Swartz ex Fr.) Karsten. Fichtenporling Unguline marginee. Fruit body perennial; no stem. Up to 38cm across, 20cm wide, 15cm thick, convex to hoof-shaped, with a thickened, rounded margin; upper surface with a sticky reddish-brown resinous crust, then grayish to brown or black; hard, woody, smooth or glossy-looking. Tubes up to 6mm deep per season; cream to buff. Pores 5-6 per mm, circular; surface cream-colored. Flesh up to 12cm thick, corky, hard, woody; cream to buff, sometimes zoned. Spores cylindrical ellipsoid, smooth, 6-9 x 3.5-4.5µ. Deposit whitish. Hyphal structure trimitic; clamps present. Habitat on dead conifer stumps and logs and occasionally on living trees. Found throughout Europe and most of North America except the South from Texas eastward. Season all year. Not edible. Comment The most commonly collected polypore in North America. The cap colors are rather variable (source R. Phillips).\n\nThis beautiful Species is nowadays quite common in the Netherlands and growing on different Trees.$

Brown colored edible mushrooms or cremini mushrooms on wooden table with herbs. Top view.

Fresh oyster mushroom on table, macro view

Different growth stages of wild King Bolete mushrooms, in this case photographed in Alaska.The King Bolete (Boletus edulis) is a delicious, meaty mushroom, the most sought-after edible bolete. It grows in the Northern Hemisphere, consider delicacy by many European nations, being served either dried (in a soup) or marinated.

chanterelle mushroom fresh food tasty mushrooms snack on the table copy space food background rustic top view

Mushroom harvest. Found mushrooms laid on the table. Edible mushroom brown cap boletus (Leccinum scabrum)

Fresh champignons on a wooden board on the table. Top view of fresh vegetables for cooking

Baby bella mushrooms isolated on white background.

Fresh raw mushrooms on a wooden chopping board.

Dried shiitake mushroom isolated on white background with clipping path, healthy food.

Healthy grilled vegetables on black oval plate. Directly above.

Cep (Porcini Mushroom) growing in the autumn forest

Fresh oyster mushrooms on white background, macro view

background of fresh yellow chanterelle mushrooms collected in the forest in the mountains

$Macrolepiota procera (Scop. ex Fr.) Sing. syn. Lepiota procera (Scop. ex Fr.) S.F. Gray syn. Leucocoprinus procerus (Scop. ex Fr.) Pat. Lépiote élevée, Coulemelle, Riesenschirmpilz, Parasol. Cap 10–25cm across, button spherical or egg-shaped expanding flattened with a prominent umbo, pale buff or grey-brown covered in darker shaggy scales. Stem 150–300´8–15mm, 40mm at the bulb, white, with a grey-brown felty covering which becomes split into snake-like markings as the stem expands; ring large, double, white on upper surface, brown below, movable on the stem. Flesh thin, soft, white. Taste sweet, smell slight, indistinctive. Gills free, white. Spore print white. \nHabitat in open woods and pastures. Season summer and autumn. Uncommon. Edible – excellent. Distribution, America and Europe (source R. Phillips).$

Champignon mushrooms on white background. Top view

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