Mycetinis scorodonius or Mycetinis prasiosmus

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 1.5-3 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.

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

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.

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 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.

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. Like the other garlic parachutes, it dries perfectly and keeps its 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 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.