I mean it resembles birds nest fungi but I’ve never seen one so large like this!

These gorgeous mushrooms stopped me in my garden this morning. Can anyone offer an identification? The Internet is telling me they are magpie ink caps, but I also learned that would be rare on the east coast of the United States. They are 7-8 inches tall, growing near wood chips from a native oak from my yard that was felled a few years ago. I live in Central Virginia.

Charleston, SC

These are all taken and edited by me!!

Found this lovely Bear's Head Tooth growing on a red pine log in my forest. I've eaten these before and they are quite delicious. Will be attempting a cardboard clone in hopes of cultivation.

I was leaning towards ballerina waxcap but the last picture has thrown me and tbh I don't actually know anything about mushrooms really.

Scotland, October, residential garden

A bit late to harvest, but catching it releasing spores in the sunlight was interesting!

Found just off of the boats on the island in Lake Bled, Slovenia.

Found my first A. muscaria in Scotland a couple weeks ago and decided to honour my nerdy dream by preserving it in UV resin, after drying it out in silica powder for about 2 weeks 🍄

Some slight discolouration after drying, especially on the stalk but overall came out great imo (bad lighting soz). Preserved it with bits of residual grass and dirt on purpose.

Centre piece of my Christmas tree this year 😎

I'm lucky enough to have lived my life in the Pacific Northwest and I'm even luckier to have chanterelles growing year after year on my property. I grew up camping in Olympic National Park and we always would pick Chanterelles and they never seemed to do this. I've eaten them and they don't taste any different but I'm just curious what might be the cause.

sooo i just started getting into mushroom foraging and i saw these cool blue mushrooms! i took a picture of it with an app and it said blue green elf woodcups but im not sure how accurate it was so hoping i could get an ID!

Found these with the wwu mushroom club last week- I know theyre conks but do they have like a specific type? Im not very knowledgeable on mushrooms🫠I looked through my guide and found “heterobasidion annosum” and it kind of looks like this.

This guy was literally melting when I found him, super cool. I bet if I had picked it it woulda been a puddle by dinner time.

Hi! First time forager with much enthusiasm. I believe I have positively identified these as Hen of the Woods, and want to use them for some fake bacon tonight. Any additional visual ID to check my work would be encouraging!

White pores underside, no gills
No black staining when cut
Found at base of oak
Southwestern Ohio, USA

This might make me a mushroom hunter. Beautiful!

Finished work early today, and was told the woods nearby had chanterelles. Well, 45 minutes later I left with this bountiful basket full!

1. Cleaned and trimmed the chanterelles
2. Tore and cut them into halves/thirds, left the small ones whole
3. Dry saute (no butter or oil) to release their moisture, added sea salt once they started releasing lots of water. Boil slightly salted water on the side for pasta.
4. Sautéd til all water was gone and they began to slightly crisp, stirring constantly as to not burn them.
5. Add olive oil, reduce heat, let them fry a bit in that, continuing to stir. Add minced garlic and keep stirring (let garlic soften, don’t burn it or let it turn too brown) until fragrant and garlic looks soft and cooked. Add pasta to your boiling water on the side.
6. Turn the heat up a tad. Deglaze with plenty of white wine. Cook and stir until the white has reduced and stuck to mushrooms
7. Add about a cup of vegetable stock with a spoonful of miso paste dissolved into it, as well as plenty of thyme. Turn heat to high
8. Add your undercooked pasta to the mushroom/brothy mix, and let the pasta finish cooking in the boiling mixture, stirring constantly. Add a generous amount of cold butter and stir til it’s all melted. The pasta should absorb the rest of the liquid and once you can pull your spoon through the bottom of the pan and see the bottom, remove from heat and serve

12/10 best mushroom dish I’ve ever had!

I am a complete amateur and do not plan on consuming them but interested in spore stamping. What is this fungus. Located in North Central Seattle.

SE USA. Been seeing these guys around. Wife is itching to try wild mushrooms as she has enjoyed branching out from your typical store bought buttons. We have cut open several. Gotten familiar with their textures. Sort of a mix between angel food cake and home made mozzarella balls. Just for my final peace on the matter, this is a puffball right? Is the non-yellowed part still good or should there be no yellow on the fruit at all (signifying that it may be too old?). The last pic is of one that was at my feet once we got home. Much younger and about 3x-4x smaller. White all the way through.

Central new jersey state park with native oaks.

Biggest one any of us have ever found!

I got like a medium sized hand for scale lol

Northern MI lawyers wig (?)

In East TN found on a slight incline at the top of my orchard.