How to tell Shield pinkgill from Deadly fibrecap

Cap 5-12 cm across, hemispherical in young mushrooms, then convex to flattened, with a broad, low bump in the center. Color grayish brown, mouse-brown, chocolate gray; darker and slightly slimy in wet weather, lighter and silky-shiny in dry weather. The surface is smooth, sometimes with fine radial streaks in the center. The cap margin is thin and, in young mushrooms, rolled under.

The cap is 3-10 cm across, hemispherical to convex in young mushrooms, with a broad umbo in the center; it opens out with age. The surface is silky-shiny, with fine radial fibers and flattened scales. At first the color is whitish, cream or ivory; with age and when touched it slowly turns red — first pinkish, then brick-carmine or cinnamon-red. The reddening is most visible along the cap margin and wherever the mushroom is damaged. This is the key diagnostic feature.

Gilled hymenophore. The gills are broad, with a notched attachment to the stem. In young mushrooms they are whitish gray, and with age they take on the pinkish salmon color typical of Entoloma. Spore print pinkish brown — the key feature of the genus.

Gilled hymenophore. The gills are fairly crowded, notched where they meet the stem. In young mushrooms they are whitish-pinkish, with age olive-brown to brick-brown. The spore print is olive-brown or tobacco-colored — typical of the whole genus Inocybe.

Stem 5-12 cm tall, 1-2 cm thick, cylindrical, sturdy, slightly thickened toward the base. Color white to dirty white. The surface is lengthwise-fibrous, with no ring. The flesh of the stem is firm, hollow in old mushrooms.

The stem is 3-10 cm tall and 0.5-1.5 cm thick, cylindrical or slightly widening toward the base. It's whitish to cream, with a pink or reddish-brick tinge (especially in the lower part). When touched and with age it turns red, just like the cap. The surface is lengthwise-fibrous, with no ring. The flesh of the stem is firm.

The flesh is thick, white, fleshy. It doesn't change color when cut. The smell and taste of the raw flesh are pleasant, mealy-cucumber.

The flesh is thick and white; when cut, it slowly turns red (not right away: sometimes only after 30 minutes or more), especially in the lower part of the stem. This is an important way to tell it from most Agaricus mushrooms, whose flesh either doesn't change color or turns yellow (though some wood mushrooms, such as Agaricus silvaticus, also redden, so check the gills and spore print too). The smell and taste of the fresh flesh are pleasant, fruity and sweetish — which is exactly what makes it so treacherous.

Mealy-cucumber — typical of Entoloma. After boiling — a mild mushroomy smell. The taste is delicate.

Sweet and fruity, with notes of ripe pears or apples — unusual for the genus Inocybe, which usually smells spermatic or musty. This appealing aroma + a reddening white cap + the season when edible white mushrooms are being picked = the perfect trap for a beginner forager. Never rely on smell when identifying this species.