Matt knight or Poplar 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.

The cap is 5-12 cm across; when young it is convex with an inrolled margin, with age becoming flat and spread out with a slightly wavy margin. The skin is finely fibrous or smooth; slimy-sticky in wet weather, dry and matte in dry weather. Color: reddish chestnut, reddish orange, richer at the center and paler toward the margin. Old fruiting bodies are brownish chestnut with small cracks. The margin is even; in damp conditions it has lengthwise grooves.

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.

Lamellate hymenophore: the gills are notched (emarginate) at the stem, moderately crowded, fleshy. When young they are whitish, with age becoming cream with rusty spots at the edges. 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.

The stem is 5-10 cm tall, 1-2.5 cm thick, firm, cylindrical, thickening toward the base when young. Color: whitish at the top, brownish lower down with ochre-chestnut spots. Surface: smooth with 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.

The flesh is firm, white; where cut, it slowly takes on a creamy-brownish tint. Smell: faintly mealy; taste mild at first, then bitterish and mealy with the typical Tricholoma aftertaste.

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

Faintly mealy, with a hint of fresh cucumber — typical of many knights.