Leucoagaricus nympharum or Parasol mushroom

Cap 4–10 cm, egg-shaped at first, opening with age to flat-expanded with a low, barely raised, pale brownish umbo in the center. White in color, the surface covered in fibrous white scales — the typical "parasol" texture.

Cap large, 10-25 cm across. Egg-shaped at first, then opening out flat like an umbrella, with a small blunt bump in the center. The background color is light gray to grayish brown, and the surface is covered with large brown or grayish-brown scales in concentric rings; the center is darker and smoother. The skin peels easily away from the flesh.

Gilled hymenophor. Gills crowded, free, not attached to the stem. White at first, with age taking on a faint pinkish tint; they darken when pressed. Spore print white.

Gills. The gills are crowded, thin and free (they don't touch the stem) — an important feature of the genus. White at first, turning cream to yellowish with age. Spore print white.

Stem 5–12 cm tall, 0.5–1 cm thick, slender, cylindrical, with a bulbous swelling at the base. White. It has a broad, movable milky-white ring.

Stem tall, up to 30 cm high, 1-1.5 cm thick, cylindrical, with a bulb up to 2.5 cm at the base (no volva — this is crucial!). Gray-brown with a distinctive “snakeskin” zigzag pattern of darker scaly patches — a diagnostic feature. Near the top there is a fleshy movable ring (you can slide it up and down), whitish above, with a brown edge below.

Flesh white, thin, tender. On exposure to air it gradually whitens in the lower part of the stem. No sharp color changes when cut.

The flesh in the cap is white, soft, juicy in young ones, softer and a bit limp in old ones. When cut, it stays white and does not change color — an important difference from similar species. The flesh in the stem is tough and fibrous — not edible.

A faint radish smell. Mild taste, without distinct notes.

A pleasant nutty smell with a subtle mushroomy note. The taste is mild and delicately nutty — especially when fried.