Silky rosegill or Stubble rosegill

Cap 5-15 cm, bell-shaped at first, then expanding to conical or flat with a small umbo. Whitish, grayish-brown in the center, with a silky sheen. Surface smooth, slightly slimy in wet weather, dry and silky in dry weather.

Cap 7-18 cm, egg-shaped or bell-shaped at first, then expanding to conical with an umbo. White or cream, ochre-brown in the center, with silky, fibrous scales in a radial pattern. Silky to the touch, with a matte sheen. The margin is often fringed with remnants of the veil.

Gilled hymenophore. Gills 8-12 mm wide, free (not attached to the stem). White at first, turning pink or pinkish-brown with age from the spores. Spore print pink — a key feature of the genus.

Gilled hymenophore. Gills 6-12 mm wide, free (not attached to the stem), crowded. White at first, turning pink with age, then pinkish-brown. Spore print pink — a key feature.

Stem 5-20 cm tall, 1-2.5 cm thick, cylindrical, slightly thickened toward the base. White or grayish-yellow, smooth or with a faint silkiness. No ring. At the base there's a characteristic sac-like volva, white or grayish, surrounding the stem like a cup.

Stem 7-19 cm tall, 1-2.5 cm thick, central, cylindrical, slightly thickened toward the base. White, smooth. No ring. At the base there's a large, sac-like white or grayish volva that hugs the stem tightly, with a wide upper rim.

The flesh is white, thin and watery, and doesn't change color in the air. The texture is soft, not firm. Not suitable for long storage — it decomposes quickly.

The flesh is white, firm in young mushrooms, quickly yellowing and turning watery with age. It may turn slightly yellow when cut. It doesn't keep — use it on the day you pick it.

Faint, indistinct mushroomy smell. Some authors describe a slight radish-like hint. Bland taste with no pronounced notes.

Faint mushroomy smell. Mild, delicate taste with no pronounced notes. Some sources describe a barely noticeable radish-like hint in young specimens.