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an edible russula virescens mushroom in the forest

A vibrant red mushroom featured among green grass blades and scattered autumn leaves, providing a detailed view of its surface texture and surrounding natural elements.

Russula cyanoxantha (Charcoal Burner) growing through the autumnal leaf litter

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

Mushroom (Russula cyanoxantha) commonly known as the charcoal burner in the dark forest

Shrimp russula mushroom in a coniferous forest. Close-up of a mushroom purpure cap. Russula xerampelina.

The fly agaric is known for being slightly poisonous and easy recognizable. The picture is taken at Kalvebod Fælled - Kalvebod Commons, which is a nature area and public park close to the center of Copenhagen

Scarlet Elf Cup - (Sarcoscypha coccinea) - fungus that is not poisonous - but tastes pretty awful - and can be eaten raw. It has a slightly nutty and earthy flavour and, if cooked, keeps its distinctive bright colour.

inedible russula queletii mushroom in the forest

Mushrooms Growing in the Forest in Autumn

A wild mushroom in Heceta Head Lighthouse State Park Florence, Oregon in Florence, OR, United States

Charbonnier, streaked tricholoma, or sooty head.

A small mushroom growing from a steep earth slope

Amanita muscaria, group of different sizes and shapes.

Grota Haiducilor, DN22D 12, Caugagia, Europe, Romania, 2024 year

Russulaceae. There are some excellent edible mushrooms in the Russulaceae family, some of which can even be eaten raw. However, the family also includes inedible mushrooms, which can cause gastrointestinal upset. What's more, there are also some deadly toxic species in the Russulaceae family, such as *Russula subnigricans*. Ingestion of *Russula subnigricans* can cause very severe rhabdomyolysis, and this mushroom is a major culprit in mushroom poisoning in China and Japan. When you find these mushrooms, do not collect or eat them at random. If you experience discomfort after ingesting them, seek medical help as soon as possible.

inedible mushroom Amanita citrina in autumn forest among moss

A wild mushroom that is blue, unknown species

close-up of a wild mushroom in the forest

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

$Russula heterophylla mushroom, commonly known as the greasy green brittlegill\$

These images offer a glimpse into the enchanting world of mushrooms, as they delicately emerge in their natural surroundings, adding a touch of intrigue to the landscape

Single bright mushroom is seen in the moss.

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