How to tell Spring pinkgill from Lilac bonnet

Cap 1.5-5 cm across, bell-shaped or conical with a sharp umbo in the center, opening out with age. Color dark grayish-brown, chocolate-brown, with a characteristic metallic-gray tint in wet weather. The surface is hygrophanous (darker when wet, lighter in dry weather), fibrous, sometimes with tiny scales in the center. The cap margin often has fine radial striations.

Cap 2-6 cm across, bell-shaped when young, later opening to convex with a low bump. Color pink, lilac, violet-purple, less often pale pink or grayish lilac, with radial grooves from the margin to the center. Surface smooth, shiny in wet weather.

Gills. The gills are fairly sparse, notched where they meet the stem; in young mushrooms they are whitish-gray, with age pinkish-brown (the typical pink tone of Entoloma). Spore print pinkish-brown — the main feature of the genus.

Gilled hymenophore; gills broad, distant, whitish to pale pink or lilac. Attachment notched. Spore print white.

Stem 3-8 cm tall, 0.2-0.5 cm thick, thin, cylindrical, often wavy. Color grayish-brown to dark gray, paler toward the top, with a whitish mealy bloom. The surface is lengthwise-fibrous, with no ring. At the base — a faint white mycelial fuzz.

Stem 4-8 cm tall, 0.3-0.8 cm thick, cylindrical, fragile. Color pinkish lilac, matching the cap, paler lower down. Surface smooth, with fine lengthwise fibers.

Flesh is thin, grayish, watery, almost translucent in wet weather. Does not change color when cut.

Flesh thin, pink to whitish, watery. Does not change color when cut. Smell a characteristic radish smell: the key diagnostic feature of the species.

Faint, mealy or mealy-musty — typical of the genus Entoloma. In old mushrooms it's sourish. The taste is mild, bland, like raw flour.

A distinct radish smell, like raw radish or horseradish. It comes out when you crush the flesh. This is the most reliable feature of the species.