How to tell Shield pinkgill from Livid 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 6-20 cm across, hemispherical to convex in young mushrooms, spreading out with age, with a broad umbo in the center. Color pale gray, dirty white, ivory, with a yellowish or yellowish-livid tint — hence the name. The surface is smooth and silky-shiny, slippery in the rain and dry in dry weather. The cap skin is tough and does not peel.

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. The gills are fairly broad (up to 1 cm), notched where they meet the stem; in young mushrooms they are whitish-yellowish, with age they take on a characteristic pinkish, then salmon color. Spore print pinkish-brown — the key diagnostic feature of the whole genus Entoloma.

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 5-15 cm tall, 1-3 cm thick, cylindrical, thickened toward the base. Color whitish to dirty white. The surface is lengthwise-fibrous, with no ring. Flesh of the stem is firm, hollow in old mushrooms.

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 is thick, meaty, white, does not change color when cut. The smell and taste of the fresh flesh are pleasant, mealy-cucumber — which makes this species all the more treacherous: it smells and tastes “right”, and nothing raises suspicion while you clean it.

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

Mealy-cucumber — typical of many Entoloma. In old mushrooms it's sourish and unpleasant. The taste is mild and mealy. Do NOT rely on taste for identification — it tells you nothing about toxicity.