Button mushroom or Field mushroom

Cap 5–12 cm across, globular or hemispherical in young mushrooms, then flat-convex. Surface smooth or slightly scaly, from white to grayish brown depending on the strain. Margin rolled under in young mushrooms.

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.

Gills free, crowded, pink or pale at first, then darkening to purplish brown and almost black. Gill color is a reliable sign of freshness: pink means a fresh mushroom, dark brown means a mature one.

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 3–8 cm tall, 1–2 cm thick, even or slightly tapering downward, firm, solid. White. A thin membranous ring in the upper or middle part. No volva.

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, turning slightly pinkish when cut. Does not yellow. Taste mild, neutral in cultivated forms, more pronounced in wild specimens.

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.

Cultivated forms have a moderate, mushroomy, unobtrusive smell. Wild specimens have a more distinct, slightly anise-almond aroma. Frying intensifies the aroma many times over.

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.