Pavement mushroom or Field mushroom

Cap 5-15 cm across, in young mushrooms compactly hemispherical to flat-convex, the edge often inrolled. Color white to cream, sometimes with a pale brownish tint in the center. Surface smooth, slightly sticky in wet weather. Often with a partial veil at the edge when young: a thin membranous fringe.

Cap 5–15 cm across, spherical in young mushrooms, then flat or slightly umbonate. The surface is white or slightly creamy and cracks in dry weather. Fibrous scales may appear as it matures. The margin is inrolled at first, then straight.

Gilled hymenophore: gills free, crowded. When young they are pale pink to bright pink, and with age they become dark brown to chocolate-blackish. Spore print dark brown.

Gills free (not reaching the stem), crowded, delicate pink at first, then bright pink, and chocolate-brown or blackish in mature mushrooms. The pink color of the gills is a key safety feature that distinguishes the field mushroom from poisonous species with white gills.

Stem 3-8 cm tall, 1.5-3 cm thick, thick, meaty, cylindrical, narrowing toward the base. Color white. A distinctive double ring structure: in the upper part of the stem there are two membranous rings close together (hence the name bitorquis). This is the diagnostic feature of the species.

Stem 4–8 cm tall, 1–2 cm thick, cylindrical, solid, straight. White in color. A characteristic firm membranous ring in the middle of the stem. No volva.

Flesh firm, meaty, white; when cut it slowly turns pinkish to brownish. Pleasant mushroomy smell with a fresh note. Mild taste, similar to the store-bought mushroom.

Flesh firm, white, turns slightly pink when cut or stays unchanged. It does not turn yellow (yellowing is a sign of poisonous species). The taste is pleasant and richly mushroomy.

Pleasant and mushroomy, like fresh store-bought button mushrooms. It does not smell of ink or medicine (that would point to the yellow stainer).

Smell pronounced, anise-almond with mushroomy notes. This is one of the most aromatic wild mushrooms. With cooking the aroma intensifies and can dominate the dish.