Goblet funnel or Clouded funnel

Cap 3-8 cm across, convex in young mushrooms, later becoming funnel-shaped or goblet-shaped, with a sunken center and a thin wavy margin. Color gray-brown to chocolate-gray, darker in wet weather and paler in dry weather (hygrophanous). Surface smooth, silky and glossy when young, matte when old, with barely visible radial veins.

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.

Gilled hymenophore. Gills distant, strongly decurrent down the stem (a characteristic feature). Color grayish-white to cream, turning light brown with age. Spore print white.

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.

Stem 3-8 cm tall, 0.5-1.2 cm thick, slender, cylindrical or slightly thickened toward the base. Color gray-brown, similar to the cap, with white mycelial down at the bottom. Surface lengthwise fibrous, no ring. The stem flesh becomes hollow in old mushrooms.

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.

Flesh thin, watery, grayish and brittle. Does not change color when cut. No pronounced taste or smell.

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.

Faintly mushroomy, neutral, with no distinct notes. Mild taste. In old mushrooms — sourish and unpleasant.

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.