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French uncultivated cepes mushrooms

A large porcini in the forest in the autumn, Devon UK

The colors of autumn in a pile of natural and 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.

Close-up shot of boletus edulisSimilar images:

Porcini mushroom in forest.

horizontal shot of brown mushrooms in the forest in autumn day.

boletus, edulis, nature, organic,

mushroom on the forest floor

Fresh porcini mushroom presented in an Italy market. Photographed on location in Rome, Italy.

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

porcini mushroom on white background

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

Boletus edulis Bull. ex Fr. Steinpilz Cèpe de Bordeaux, Bolet comestible, Champignon polonais, King Bolete, Porcini, Cep or Penny Bun, Borowik prawdziwy. Cap 8–20(30)cm, brown often with a whitish bloom at first gradually lost on expanding leaving a white line at the margin, smooth and dry initially becoming greasy, in wet weather slightly viscid and polished. Stem 30–230 x 30–70(110)mm, robust, pallid with white net. Flesh white, unchanging, flushed dirty straw-colour or vinaceous in cap. Taste and smell pleasant. Tubes white becoming grey-yellow. Pores small and round, similarly coloured. Spore print olivaceous snuff-brown. Spores subfusiform, 14–17 x 4.5–5.5µ. Habitat coniferous, broad-leaved or mixed woodland. Season summer to late autumn. Common. Edible – excellent. Distribution, America and Europe. This fungus is perhaps the most important edible species, it can often be found on sale in continental markets. Commercially it is dried and used as flavouring for soups (source R. Phillips).

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

An edible porcini mushroom with a brown cap and a thick stem, damaged by animals, growing on the forest floor. The image emphasizes the mushroom's texture and details, creating a sense of authenticity and naturalness.

Close-up of a porcini mushroom surrounded by lush green grass in a forest setting.

Boletus or porcini fungi, delicious edible mushroom wild grows in the forest, natural seasonal background, close-up

a mushroom with a brown cap shines through the grass

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

Group of fresh cep or penny bun mushrooms displayed on a white background, showcasing their natural texture and earthy tones. Boletus edulis or porcino, porcini mushrooms

porcini mushrooms on green leaves

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.

A slender mushroom with a light brown cap and a thick stem pushes through tall green grass in a forest clearing. A yellow autumn leaf rests on the cap, highlighting the moment of quiet foraging and the natural harvest.

Young boletus mushroom emerging from forest ground among grass and natural woodland light.

Close-up of a wild mushroom growing among fallen leaves and twigs in a forest setting.

Porcini mushroom in forest.

Macro - Forest - Europe, Romania, Suceava region

Autumn mood

porcini mushrooms, beautiful photo

Boletus pinicola, an edible mushroom harvested from the mountains of Zamora. Collected in autumn from mountains and pine forests. Zamora, Castile and León, Spain - October 1, 2014.

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