Tricholoma caligatum or Yellow knight

The cap of Tricholoma caligatum is 6 to 15 centimeters across. When young it is hemispherical with an inrolled margin, opening with age to convex and flat. The surface is dry, covered with large pressed-down fibrous scales of chestnut-brown to dark brown on a paler background. The scaly brown cap gives the mushroom a stout, eye-catching look.

Cap 4–12 cm across, flat-convex or with a low hump in the center. Surface yellowish green or olive yellow, dry or slightly moist, often darker in the center with characteristic small fibrous scales. Margin uneven, wavy.

The hymenophore is gilled. The gills are attached to the stem or notched, crowded, whitish or cream, developing rusty-brown spots with age. The spore print is white. Pale gills with reddish spots, together with the ring on the stem, help you recognize this species.

Gills crowded, yellow or yellow-green (the same color as the cap or brighter) — the yellow gills are one of the key identification features. Attached to the stem. Spore print white.

The stem is cylindrical, dense, 4 to 12 centimeters tall. Its defining feature is a felty ring, below which the stem is covered with dark bands of scales that look like a pulled-on boot — hence the name. Above the ring the stem is pale, below it brown and scaly. There is no volva. The combination of a scaly cap, a ring and a scaly "boot" sets this species apart.

Stem 4–8 cm tall, 1–2 cm thick, firm, solid, cylindrical, yellowish or yellow-green, partly buried in sand. No ring and no volva.

The flesh is white, thick, dense and fibrous, and barely changes color when cut. The taste is often bitterish, especially in mushrooms from under broadleaf trees; non-bitter specimens have a pleasant taste close to matsutake. Because of possible bitterness, the flesh is boiled before cooking. Its most characteristic feature is a strong spicy aroma.

Flesh firm, white or slightly yellowish. Does not change color when cut. Taste mild, mealy or slightly radish-like. No bitterness.

The smell is strong, spicy and penetrating, reminiscent of nutmeg, cinnamon or pepper — one of the defining features of the species. It is by this characteristic spicy aroma, together with the scaly cap and the boot on the stem, that Tricholoma caligatum is easiest to recognize.

Smell mealy, slightly cucumber- or radish-like — typical of many Clitocybe and Tricholoma species. No repulsive notes. In some specimens the aroma is stronger and reminiscent of fresh flour.