Matt knight or Grey knight

Cap 5-12 cm across, in young specimens convex-globular with an inrolled margin, becoming with age flat-convex with a low, broad bump in the center. The cap skin is matte, slightly slimy in wet weather. Color: dark chestnut-brown, richer in the center, paler toward the margin. The surface is finely fibrous or faintly scaly-fibrous — a "tiled" pattern, especially visible on the sunlit sides of the cap. The margin is even, inrolled when young, wavy when old.

Cap 3-8 cm across, when young distinctly conical or bell-shaped, becoming with age flat-conical with a low, broad central bump. The skin is finely fibrous-felty — like a mouse's fur, gray to dark gray, mouse-colored, with a darker center and paler margins. Old fruiting bodies have fine radial cracks. The margin is even and thin, and may be slightly wavy in damp conditions.

Gilled hymenophore — the gills are notched-attached to the stem, moderately crowded, fleshy. When young they are whitish, becoming with age cream with ochre-brown spots on the edges. Spore print white.

Gilled hymenophore — the gills are notched (sinuate) where they attach to the stem, moderately crowded, thin, the gill flesh brittle. Color: whitish to grayish-white, turning gray with a faint yellowish tinge with age. Spore print white.

Stem 5-10 cm tall, 1-2.5 cm thick, firm, cylindrical, thickening toward the base in older specimens. Color: whitish in the upper part, brownish below, often with ochre-chestnut spots in the lower third. Surface finely fibrous. No ring.

Stem 3-7 cm tall, 0.7-1.5 cm thick, cylindrical, firm when young, hollow when old. Color: white to grayish-white, with no noticeable spots. Surface smooth with fine lengthwise fibers. No ring.

Flesh firm, white, where cut it doesn't change color or slowly takes on a pale yellowish tint in the air. Smell faintly mealy, taste mild at first, then bitterish and mealy — with the aftertaste typical of knights.

Flesh thin, brittle, white in the cap, grayish-white in the stem. Does not change color when cut. Smell faintly mealy or with a fresh cucumber note, taste mild, no bitterness.

A faint mealy smell, typical of many knights (with a note of freshly ground flour).

Faintly mealy-cucumber, neutral, with no sharp notes.