Leucopaxillus tricolor or Clouded funnel

Cap 8–25 cm, hemispherical in young mushrooms, then flattening to plano-convex. Color creamy yellowish, ochre, slightly darker in the center. The surface is matte, felty to the touch, slightly sticky in wet weather. The margins are often inrolled in young mushrooms and wavy in mature ones.

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.

Gills attached to the stem and often slightly decurrent. Color cream to pale yellowish, crowded. Spore print white. A characteristic feature: the gills separate easily from the cap flesh (a typical trait of the genus Leucopaxillus).

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 massive: 6–15 cm tall, 2–5 cm thick, cylindrical, often with a bulbous base. Color white to cream, sometimes brownish in the lower part. No ring or volva. Very dense — it feels like wood.

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 creamy yellowish, very dense in young mushrooms, becoming crumbly in mature ones. When cut it does NOT change color noticeably. Fibrous texture.

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.

Smell faint, pleasantly mushroomy, with a hint of forest litter in young ones. Taste — characteristically slightly bitter, especially in mature specimens. In young ones the bitterness is milder.

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.