Mycetinis scorodonius or Russet toughshank

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 2-6 cm, hemispherical at first, then convex-spreading to flat. The color varies — from russet-yellow to yellow-brown, darker in the center and paler toward the edge. In dry weather the cap fades to cream. The surface is smooth and slightly shiny in wet weather.

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

Gilled hymenophore. Gills crowded, thin, attached or notched. Whitish 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 3-8 cm tall, 0.3-0.7 cm thick, thin, cylindrical, often curved; the lower part is darker, reddish brown, the upper part paler. The surface is smooth, the inside hollow. There is no ring.

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.

The flesh of the cap is thin, whitish, with no particular aroma. In the stem it is stringy and springy. It doesn't change color when cut.

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.

Faint, pleasant mushroomy smell. Mild taste, nothing special.