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lion's mane (Hericium erinaceus )also called monkey head mushroom, bearded tooth mushroom, satyr's beard, bearded hedgehog mushroom, pom pom mushroom, or bearded tooth fungus

A personal perspective looking at a mushroom that has been harvested wild in a forest to be identified to check if it's edible or not.

Focus on hand of young woman touching orange cap boletus growing in fertile soil in autumn forest among dry leaves and other bio mass

$Picking mushrooms in the woods \nPorcini, Boletus edulis also known as Karl-Johan and chanterelles$

Wild edible mushrooms Coprinus comatus grow in the autumn forest

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

Mushroom overlooked by girl in blue jacket. Forest autumn photo. Imleria badia, commonly known as the bay bolete, edible, pored mushroom from Europe forest. Colorful autumn scenery.

Mushrooms in the forest during a beautiful fall day in the national park Dwingelderveld in Drenthe, the Netherlands.

Spotted white mushroom on tree in autumn

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

a mushroom with the Latin name Lactarius resimus in the forest, an edible mushroom

The rare Edible Lion's Mane Mushroom / Hericium Erinaceus / pruikzwam in the Forest. Beautifully radiant and striking with its white color between autumn leaves and the green moss Photographed on the Veluwe at the leuvenum forest in the Netherlands.

Man is picking fresh mushrooms that are growing on the green field in the mountains.

beautiful orange-red fly agaric on a wooden table ,autumn harvest of poisonous mushrooms, High quality photo

Mushrooms fruiting on an old tree stump deep in the forest.

Collection of porcini mushrooms in the pine forest in autumn. Boletus Edulis. A man cuts an edible mushroom with a knife. Close-up.

Close shot of an Oudemansiella mucida, commonly known as porcelain fungus.

Young fungi on the stump of an old tree in the forest valley of the river Rak, Cerknica - Notranjska Regional Park, Slovenia (Krajinski park Rakov Škocjan, Slovenija)

A medicinal Ganoderma fungus growing in rainforest

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

Family searching mushrooms in autumn forest

Blurry background, mushroom umbrella in a dark forest

Autumn foraging finds Poison Puffball amongst leaf litter

I'm told an edible fungus but I've not the guts to try

The mushroom picker holds in his hand two beautiful mushrooms

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

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