Agaricus squamuliferus or Field mushroom

Cap 4-9 cm across, hemispherical to egg-shaped when young, becoming convex-flat with age. Color whitish to grayish-cream, with fine brownish or gray-brown radially arranged scales, a distinctive feature of the species. There are more scales in the center and fewer toward the cap edge. The surface is dry, not slimy.

Cap 5–15 cm across, spherical in young mushrooms, then flat or slightly umbonate. The surface is white or slightly creamy and cracks in dry weather. Fibrous scales may appear as it matures. The margin is inrolled at first, then straight.

Gilled hymenophore: gills free (not attached to the stem), crowded. When young they are pink (a characteristic feature of the genus Agaricus, unlike the white gills of amanitas), and with age they become chocolate-brown to dark brown. Spore print dark brown.

Gills free (not reaching the stem), crowded, delicate pink at first, then bright pink, and chocolate-brown or blackish in mature mushrooms. The pink color of the gills is a key safety feature that distinguishes the field mushroom from poisonous species with white gills.

Stem 5-10 cm tall, 0.8-1.5 cm thick, cylindrical, slightly thickened at the base. Color white to cream. A white membranous ring in the upper part, distinct when young; in older mushrooms it may slip down or dry out. Above the ring the stem is smooth, below it has fine lengthwise fibers.

Stem 4–8 cm tall, 1–2 cm thick, cylindrical, solid, straight. White in color. A characteristic firm membranous ring in the middle of the stem. No volva.

Flesh firm, white; when cut it slowly turns pinkish to brownish, especially in the lower stem. This is the classic protective feature of the genus Agaricus against Amanita. In amanitas the flesh does not change color. Pleasant mushroomy smell with an almond note.

Flesh firm, white, turns slightly pink when cut or stays unchanged. It does not turn yellow (yellowing is a sign of poisonous species). The taste is pleasant and richly mushroomy.

Pleasant and mushroomy, with a subtle almond-anise note, typical of many Agaricus species. It does not smell of ink, medicine or carbolic (if it does, it is the yellow stainer: do not eat it).

Smell pronounced, anise-almond with mushroomy notes. This is one of the most aromatic wild mushrooms. With cooking the aroma intensifies and can dominate the dish.