Garlic parachute or Russet toughshank

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 2-6 cm, hemispherical at first, then convex-spreading to flat. The color varies — from russet-yellow to yellow-brown, darker in the center and paler toward the edge. In dry weather the cap fades to cream. The surface is smooth and slightly shiny in wet weather.

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

Gilled hymenophore. Gills crowded, thin, attached or notched. Whitish to cream. Spore print white.

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 3-8 cm tall, 0.3-0.7 cm thick, thin, cylindrical, often curved; the lower part is darker, reddish brown, the upper part paler. The surface is smooth, the inside hollow. There is no ring.

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.

The flesh of the cap is thin, whitish, with no particular aroma. In the stem it is stringy and springy. It doesn't change color when cut.

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.

Faint, pleasant mushroomy smell. Mild taste, nothing special.