Field mushroom or White dapperling

Cap 4-10 cm across; hemispherical to convex when young, later flattening out with a small bump in the center. Color white to cream, sometimes with pale ochre or cream scales in the center; smooth and silky-white when young. The cap skin is finely fibrous or covered with small, flattened scales. The cap margin is thin, inrolled when young.

Cap 5–15 cm across, spherical in young mushrooms, then flat or slightly umbonate. The surface is white or slightly creamy and cracks in dry weather. Fibrous scales may appear as it matures. The margin is inrolled at first, then straight.

Gills. The gills are crowded, thin, free (not attached to the stem). White to cream in young mushrooms, creamy-pinkish with age (hence the Ukrainian name, which means "red-gilled"). The spore print is white to pale pink — an important diagnostic feature (in Agaricus it's blackish-brown).

Gills free (not reaching the stem), crowded, delicate pink at first, then bright pink, and chocolate-brown or blackish in mature mushrooms. The pink color of the gills is a key safety feature that distinguishes the field mushroom from poisonous species with white gills.

Stem 5-10 cm tall, 0.7-1.5 cm thick, cylindrical, slightly thickened toward the base. White to cream. On the stem there's a simple membranous ring, distinct in young mushrooms, may disappear with age. The surface is smooth.

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

Flesh of medium thickness, white, with a barely noticeable pink tint at the base of the stem. It doesn't change color when cut.

Flesh firm, white, turns slightly pink when cut or stays unchanged. It does not turn yellow (yellowing is a sign of poisonous species). The taste is pleasant and richly mushroomy.

Faint and neutral, with no distinct notes. Don't taste it — its safety status is undetermined.

Smell pronounced, anise-almond with mushroomy notes. This is one of the most aromatic wild mushrooms. With cooking the aroma intensifies and can dominate the dish.