Matt knight or Soapy 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 5-12 cm across, when young convex with an inrolled margin, becoming with age flattened-expanded with a small bump. The skin is smooth, slightly slimy in wet weather, dry and matte in dry weather. Color: very variable — gray-white, olive-gray, greenish-gray, brownish-gray, in some forms almost black in the center. Old fruiting bodies have small cracks.

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, fleshy. When young they are whitish, becoming with age creamy-grayish, often turning pink when damaged. 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 5-10 cm tall, 1-2.5 cm thick, firm, cylindrical, thickening toward the base when young. Color: whitish to grayish; pinkish-red spots often appear when damaged — a diagnostic feature. 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.

Flesh firm, white, develops pinkish-red spots when cut or pressed, especially in the lower part of the stem — a characteristic reaction and an important diagnostic. Smell distinctly soapy (laundry soap), taste soapy-bitterish, unpleasant.

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

Distinctly soapy — reminiscent of laundry or toilet soap. A diagnostic feature, especially clear when cut and in mature fruiting bodies.