Mycetinis scorodonius or Garlic parachute

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 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. The gills are distant, often with cross-veins (anastomoses), attached or free. Color white to cream. Spore print white.

Gilled hymenophore. The gills are moderately distant, attached or free, not decurrent. Color white to cream. Spore print white.

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 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. 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 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 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 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.