How to tell Spring pinkgill from Livid pinkgill

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 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.

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.

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 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 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.

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

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.

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

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.