Mycetinis prasiosmus or Garlic parachute

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 1-3.5 cm, hemispherical or bell-shaped at first, then flattening out, with a small bump in the center. Color pale cream, creamy white to flesh-pink, a little darker in the center. The surface is smooth, slightly sticky in damp weather, occasionally with fine radial grooves. The cap margin is even, slightly wavy in mature specimens.

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 moderately distant, attached or free, not decurrent. Color white to cream. Spore print white.

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 long, thin, dark — 5-12 cm tall, 0.1-0.3 cm thick, cylindrical, like a horsehair. Color blackish-brown to almost black, with a fine velvety down visible under a hand lens. This is a signature feature — a thin black stem with a pale cap. No ring and no volva.

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 very thin, springy and crisp, not watery, almost absent in the cap. Once dry, the cap turns parchment-like. The mushroom dries perfectly — it keeps its shape and aroma for months.

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 very strong smell of fresh garlic — this is the key identification feature. You can smell a single specimen a meter or two away, especially when you break it. The smell grows stronger as it dries. The flesh tastes mild, with a distinct garlicky note and no heat.