Leucopaxillus tricolor or Milk-white brittlegill

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.

Cap 5-20 cm across (often very large), convex-flat with a distinctly inrolled margin when young, with age becoming deeply funnel-shaped. The skin is matte white with an ochre-brown center; in adult specimens with noticeable bits of soil and moss stuck to it (because of the funnel shape). Base color white to cream, ochre-brown to brownish in the center. The skin is peels only at the margin, not easily. The margin is even, with a fine felty down when young.

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).

Gilled hymenophore — the gills are decurrent, moderately spaced, fleshy, brittle. Color: whitish to creamy white, in the upper part, near the stem, often with a characteristic greenish-bluish tint — a diagnostic feature. Spore print white to creamy white.

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.

Stem 2-5 cm tall, 2-4 cm thick — very short and thick, even when the cap is large. Cylindrical to conical, thickening toward the base. Color: whitish, in the upper part, with a characteristic greenish-bluish tint, with fine crosswise wrinkled grooves. No ring.

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

Flesh very firm, fleshy, white, brittle. Exudes no milk when damaged (it's not a milk cap!). When cut, it slowly takes on a yellowish tint. Smell faintly mushroomy, with a fruity note in young specimens, taste mild at first, then distinctly burning and acrid (especially in the gills). Boiling removes the acridity.

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.

Faintly mushroomy with a fruity note in young specimens, nothing striking.