Mycetinis prasiosmus or Fairy ring champignon

Cap 1.5-3 cm, bell-shaped at first, then flattening out with a small bump in the center. Pale cream to creamy ocher, darker in the center. Surface smooth, slightly sticky in wet weather. The cap margin is even, with fine radial grooves in mature specimens.

Cap 2-5 cm across, hemispherical when young, becoming convex-flat over time with a distinct low umbo in the center. Color light ocher, creamy beige, reddish cream, darker in wet weather, paler in dry. Surface smooth, slightly sticky in wet weather. The cap margin often has fine grooves. A unique trait: a dried-out cap can "revive" after rain — it regains its shape and the gills resume releasing spores.

Gilled hymenophore. Gills moderately spaced, attached or free. Creamy white with a distinctive greenish-gray tint, especially as they mature — a diagnostic feature of the species. Spore print white.

Gilled hymenophore — the gills are distant, broad, whitish to cream, with a distinctive attachment to the stem (often free or notched). Spore print white. The contrast of distant broad gills + white spore print are diagnostic features.

Stem 5-10 cm tall, 0.1-0.3 cm thick, slender, cylindrical. Color cream or yellowish at the top, dark brown to blackish toward the base — a distinctive two-toned stem. Surface smooth, no ring or volva; the base often has white mycelium.

Stem 4-8 cm tall, 0.2-0.5 cm thick, thin, cylindrical, very fibrous and springy — it practically doesn't snap when bent. Color light cream to ocher, matching the cap. Surface smooth, with no ring and no volva. It doesn't snap — it only bends — a diagnostic feature.

Flesh very thin, springy and crisp, not watery. Almost absent in the cap. Like the other garlic parachutes, it dries perfectly and keeps its aroma for months.

Flesh thin in the cap, fibrous in the stem, white to cream. When cut it does not change color. A distinct, pleasant mushroom smell with a fruity or almond note. Taste mild and aromatic.

A garlic smell with a distinct leek (green-onion) note — the main diagnostic feature. Less “pure” garlic than M. scorodonius, but more “complex” and more interesting in the kitchen. The flesh tastes mild, with a characteristic leek-and-garlic flavor.

A distinct, pleasant mushroom smell with a fruity-almond note. It opens up when you rub the flesh and especially when dried. This is one of the most aromatic Ukrainian mushrooms.