Scaly knight or Matt knight

Cap 3-8 cm across, when young distinctly conical or bell-shaped, becoming with age flat-conical with a low, broad umbo. The cap skin is dry, fibrous-scaly with distinctly raised fine scales, especially toward the margin (where the scales are often curled back). Color rusty chestnut-red, with a darker center and a paler margin, slightly darker in wet weather. The margin is inrolled when young, with felty veil remnants.

Cap 5-12 cm across, in young specimens convex-globular with an inrolled margin, becoming with age flat-convex with a low, broad bump in the center. The cap skin is matte, slightly slimy in wet weather. Color: dark chestnut-brown, richer in the center, paler toward the margin. The surface is finely fibrous or faintly scaly-fibrous — a "tiled" pattern, especially visible on the sunlit sides of the cap. The margin is even, inrolled when young, wavy when old.

Gilled hymenophore — the gills are sinuately attached to the stem, moderately crowded, fleshy. When young — whitish, becoming with age cream-colored with distinct rusty spots on the edges and surface — a characteristic feature. Spore print white.

Gilled hymenophore — the gills are notched-attached to the stem, moderately crowded, fleshy. When young they are whitish, becoming with age cream with ochre-brown spots on the edges. Spore print white.

Stem 4-8 cm tall, 0.7-1.5 cm thick, cylindrical, hollow inside when old. Color whitish at the top, brownish-chestnut and scaly-fibrous below. The surface is dry and fibrous, with characteristic raised scales similar to those on the cap. No ring.

Stem 5-10 cm tall, 1-2.5 cm thick, firm, cylindrical, thickening toward the base in older specimens. Color: whitish in the upper part, brownish below, often with ochre-chestnut spots in the lower third. Surface finely fibrous. No ring.

Flesh thin, brittle, whitish to cream; where cut it turns pinkish or slowly takes on a brownish-red tint. Smell faintly mealy or unpleasantly musty, taste distinctly bitterish and astringent.

Flesh firm, white, where cut it doesn't change color or slowly takes on a pale yellowish tint in the air. Smell faintly mealy, taste mild at first, then bitterish and mealy — with the aftertaste typical of knights.

Faintly mealy with a hint of rotting wood, not especially pleasant.

A faint mealy smell, typical of many knights (with a note of freshly ground flour).