Field mushroom or Weeping widow

Cap 5–15 cm across, spherical when young, then flat or slightly umbonate. White or slightly creamy, cracking in dry weather; fibrous scales may appear as it matures. The margin is inrolled at first, then straight.

The cap is 3 to 10 cm across, occasionally 12 cm. It starts bell-shaped or hemispherical with an inrolled margin, then becomes convex to almost flat, usually with a low, broad bump.

The surface is dry and densely fibrous, woolly or finely scaly, with fibres radiating from the centre. It's tawny, ochre or yellow-brown, darker in the centre. A pale, ragged fringe of veil hangs from the edge and wears off with age.

Gills free (not reaching the stem) and crowded: soft pink at first, then bright pink, and chocolate-brown or blackish in mature mushrooms. Pink gills are a key safety feature that sets the field mushroom apart from poisonous species with white gills.

The gills are attached and crowded, pale yellow-brown at first, then dark brown, mottled and almost black, with white edges. In damp weather droplets form along the edges, turn black with spores and leave dark spots. On young caps a cobweb-like veil covers the gills.

The spore print is black or blackish brown.

Stem 4–8 cm tall, 1–2 cm thick, cylindrical, solid and straight. White. A firm membranous ring sits in the middle of the stem, a characteristic feature. No volva.

The stem is 5 to 12 cm tall and 0.5 to 1.5 cm thick, whitish at the top and browner below, fibrous or scaly, hollow and brittle.

There's no true ring: near the top the veil leaves a fibrous ring zone that turns black with spores, like a pen line round the stem.

Flesh firm and white; it turns slightly pink when cut or stays unchanged. It doesn’t turn yellow (yellowing is a sign of poisonous species). The taste is pleasant and richly mushroomy.

The flesh is thin, whitish to watery brown, browner at the stem base, and doesn't change colour when cut.

A pronounced smell of anise and almond with mushroomy notes, making it one of the most aromatic wild mushrooms. Cooking intensifies the aroma, and it can dominate the dish.

The smell is indistinct.