Garlic parachute or Fairy ring champignon

Cap 1-3.5 cm, hemispherical or bell-shaped at first, then flattening out, with a small bump in the center. Color pale cream, creamy white to flesh-pink, a little darker in the center. The surface is smooth, slightly sticky in damp weather, occasionally with fine radial grooves. The cap margin is even, slightly wavy in mature specimens.

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.

Gilled hymenophore. The gills are moderately distant, attached or free, not decurrent. Color white to cream. Spore print white.

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.

Stem long, thin, dark — 5-12 cm tall, 0.1-0.3 cm thick, cylindrical, like a horsehair. Color blackish-brown to almost black, with a fine velvety down visible under a hand lens. This is a signature feature — a thin black stem with a pale cap. No ring and no volva.

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.

Flesh very thin, springy and crisp, not watery, almost absent in the cap. Once dry, the cap turns parchment-like. The mushroom dries perfectly — it keeps its shape and aroma for months.

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.

A very strong smell of fresh garlic — this is the key identification feature. You can smell a single specimen a meter or two away, especially when you break it. The smell grows stronger as it dries. The flesh tastes mild, with a distinct garlicky note and no heat.

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.