Snowy waxcap or Grayling

The cap of the snowy waxcap is small — 1 to 4 centimeters across. When young it is convex to bell-shaped, opening with age to flat, often with a small knob and a wavy, sometimes cracked margin. The surface is smooth, slightly slippery in wet weather, white, cream or with a faint ochre tint in the center. Its pure white coloring is what gave the mushroom its name.

The cap of the grayling is small — 2 to 5 centimeters across. When young it is convex, becoming funnel-shaped and depressed with age, yet it almost always keeps a prominent pointed knob (umbo) in the center, to which the mushroom owes its name. The surface is finely fibrous, dry, matte. The coloring is gray, gray-brown or ashy brown, often darker in the center.

The hymenophore is gilled. The gills are thick, widely spaced, waxy to the touch, running noticeably down the stem (decurrent), white or cream. The spore print is white. Thick, waxy, decurrent white gills are a typical family trait of the Hygrophoraceae (waxcaps).

The hymenophore is gilled. The gills are white or grayish-white, narrow, very crowded, running noticeably down the stem (decurrent) and characteristically forked (splitting in two), reminiscent of the ridges of chanterelles. When damaged and with age, they may develop reddish-pink spots. The spore print is white. Forked decurrent gills are the key feature of the species.

The stem is thin, white, 2 to 6 centimeters tall, cylindrical, often narrowing toward the base, dry or slightly slippery. There is no ring and no volva. The surface is smooth. The stem is fragile, like the whole structure of the mushroom.

The stem is thin, cylindrical, 3 to 8 centimeters tall, grayish or light brown, matching the cap or slightly paler, springy, with whitish felty mycelium at the base. The surface is smooth or finely fibrous. There is no ring and no volva. When cut, the stem may also turn slightly red.

The flesh is white, thin, waxy, and does not change color when cut. The taste is mild, without bitterness, but generally bland. Because of the thin flesh and small size its culinary value is modest, so the mushroom rounds out the basket rather than forming the basis of a dish.

The flesh is thin, springy, whitish or grayish, and when cut or damaged slowly takes on a reddish-pink tint. The taste is mild, without bitterness. Because of its thin texture, the mushroom rounds out the basket rather than anything else; for the table, choose young, firm specimens.

The smell is faint, pleasant or almost imperceptible, with no sharp notes. The aroma is not a defining feature, so for identification you rely on the pure white, slightly slippery cap, the thick waxy decurrent gills and its growth in groups in meadows in autumn.

The smell is faint, pleasant or almost imperceptible, with no sharp notes. The aroma is not a defining feature, so for identification you rely on the gray knobbed cap, the forked decurrent gills that turn red, and its growth among haircap moss.