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Close up shiitake mushroom isolated on white background

Beautiful view on group of autumn honey agaric (Latin Armillaria mellea) grows in forest clearing, blurred background

Sunlit underside of hexagonal-pored polypore (a bracket fungus or mushroom) on dead beech tree, autumn, in the Connecticut woods. Scientific name: Polyporus alveolaris.

Close-up of a wild mushroom in a grassy field with soft focus background.

Dryad's Saddle (pheasant's Back) Growing in Woods By Chungies Organic Farms - growing on a broken and dying tree stump in swampy area of woods. By morel mushrooms

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

Close-up of a group of tiny mushrooms (Armillaria) standing together in moss - macro

Many large and small porcini mushrooms were collected in the autumn forest.

$Honey mushrooms in the dapped light of the forest, black and white. These honey mushrooms (aka oak mushrooms) came up in late summer, seemingly overnight, even though it hadn't rained. Scientific name: Armillaria mellea. The mushrooms are growing around the dead stump of a red maple, with the trunk of a large northern red oak in the background. Taken in northwest Connecticut.\n\nAccording to the Mycological Society of San Francisco, \$

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

Fresh Portobello Mushroom Agaricus bisporus

Morel mushroom (yellow morel, Morchella esculenta) from a forest on the border of Wisconsin and Michigan states, Midwest, USA. Morels are one of the most desired wild mushrooms in the world. They are not farmed.

Lush foliage of wooded forest with moss-covered tree trunk.

Bracket fungus (a mushroom) on beech tree, bottom view 2. Scientific name: Polyporus alveolaris. Common name: Hexagonal-pored polypore. Range: Found mainly in North America but also occurs in Asia, Australia and Europe. Here growing on a dead American beech sapling in the Connecticut woods, autumn.

organic brown mushroom on black background

Shot of amazing, edible and tasty morel mushroom - Czech Republic, Europe

Fresh portobello mushrooms on rustic wooden desk.

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Xerocomellus chrysenteron, Edible fungi in basket 2013 G1.jpg

Xerocomellus chrysenteron, Edible fungi in basket 2013 G2.jpg

Close up of shelf mushrooms growing on log.jpg

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