How to tell Field mushroom from Ivory funnel

Cap 2-5 cm across, convex when young, becoming funnel-shaped over time, with a depressed center and a thin wavy margin. Color whitish, cream, with pale gray or ochre patches; silky-sheened in wet weather, chalky white when dry. Surface smooth, with barely visible radial streaks.

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. Gills crowded, thin, decurrent down the stem (a hallmark of the genus Clitocybe). Color whitish to cream. Spore print white.

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 2-4 cm tall, 0.3-0.8 cm thick, slender, cylindrical, often curved. Color whitish to cream, with white mycelial fuzz at the base. Surface smooth, no ring. Stem flesh firm.

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, white, watery, brittle. Does not change color when cut. It has a faint, pleasant smell (slightly sweet, or mealy according to some guides) and a mild taste — and that is what makes this species so treacherous: it smells and tastes "right", nothing sets off alarm bells.

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.

Faint and indistinct, slightly sweet; some guides describe it as mealy. This adds to the danger: the smell raises no suspicion. Never rely on smell when identifying mushrooms of this size.

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.