Mycetinis scorodonius or Fairy ring champignon

Cap 0.5-2 cm, very small. Hemispherical at first, then flattening out, with a small bump in the center. Color pinkish-cream, creamy ochre, a little darker in the center. The surface is smooth and slightly sticky in damp weather. The cap margin is even, slightly wavy 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. The gills are distant, often with cross-veins (anastomoses), attached or free. Color white to cream. 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.

The stem is thin, reddish-brown to dark chestnut, 2-5 cm tall, 0.1-0.2 cm thick, cylindrical, smooth and shiny. Unlike the garlic parachute, its color is not black but reddish, brick-colored. No ring and no volva.

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. There's almost none in the cap. The mushroom dries perfectly — air, sun, and in a day or two it's parchment-like 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 strong smell of fresh garlic — the key feature. You can smell a single specimen half a meter away. The smell grows stronger as it dries. The flesh tastes mild, purely of garlic, with no heat.

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.