Field mushroom or Shield pinkgill

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.

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. 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.

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 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.

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.

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.

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.

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

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.