Clustered domecap or Clouded funnel

The cap is large: 8-20 cm across, hemispherical to convex in young mushrooms, with an inrolled margin, later flattening out with a small bump in the center. The color is smoky gray, mouse-gray, darker in wet weather and lighter in dry weather. The surface is silky-matte, with a thin whitish bloom (as if dusted with flour). The cap margin is often wavy and curled downward.

Cap 4–12 cm, hemispherical in young mushrooms, then flattening to plano-convex, almost flat in old ones, with a slightly raised center. The color varies: grayish, brownish, ochre, sometimes almost white or chocolate. The surface is smooth, dry, slightly sticky in wet weather. The skin does not peel.

The underside has gills. The gills are crowded, thin, decurrent down the stem. Whitish to cream, turning cream-ochre with age. The spore print is white to pale cream. The gills detach easily from the cap — a characteristic feature of the genus.

Gills attached to the stem or slightly decurrent. White when young, turning yellowish with age, cream with an ochre tint in mature mushrooms. Crowded. Spore print white.

The stem is sturdy: 5-10 cm tall, 2-4 cm thick, cylindrical or thickening toward the base. White to dirty grayish-cream. The surface is lengthwise fibrous, with white mycelial fuzz at the base. No ring. The stem flesh is firm, becoming hollow with age.

Stem 5–10 cm tall, 1–3 cm thick, cylindrical, sometimes somewhat curved because of the clustered growth. Whitish gray, with no ring and no volva. At the base it is often fused with others in the cluster, forming a shared "heel".

The flesh is thick and white, firm in young mushrooms and looser in old ones. It doesn't change color when cut. It has a distinct mealy smell and a mild taste.

Flesh white, springy in young mushrooms, becoming cottony and moist with age. Does NOT change color when cut. The texture is slightly cartilaginous in the stem, more tender in the cap.

Strongly mealy, with a hint of cucumber — typical of the species. In old mushrooms it's sourish and unpleasant. The smell is so distinctive that it's used as a diagnostic feature for identification in the field.

Smell faint, mushroomy, without distinctive notes. Taste mild, bland and neutral. Some specimens have a barely noticeable sweetish note.