Fairy ring champignon or Field mushroom

Cap 2-5 cm across, hemispherical when young, becoming convex-flat over time with a distinct low umbo in the center. Color light ocher, creamy beige, reddish cream, darker in wet weather, paler in dry. Surface smooth, slightly sticky in wet weather. The cap margin often has fine grooves. A unique trait: a dried-out cap can "revive" after rain — it regains its shape and the gills resume releasing spores.

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 — the gills are distant, broad, whitish to cream, with a distinctive attachment to the stem (often free or notched). Spore print white. The contrast of distant broad gills + white spore print are diagnostic features.

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 4-8 cm tall, 0.2-0.5 cm thick, thin, cylindrical, very fibrous and springy — it practically doesn't snap when bent. Color light cream to ocher, matching the cap. Surface smooth, with no ring and no volva. It doesn't snap — it only bends — a diagnostic feature.

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 thin in the cap, fibrous in the stem, white to cream. When cut it does not change color. A distinct, pleasant mushroom smell with a fruity or almond note. Taste mild and aromatic.

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.

A distinct, pleasant mushroom smell with a fruity-almond note. It opens up when you rub the flesh and especially when dried. This is one of the most aromatic Ukrainian mushrooms.

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.