How to tell Charbonnier from Wood pinkgill

The cap is 5-12 cm across, bell-shaped or convex-conical when young, becoming flat-convex with a low, broad bump in the centre. The skin is smooth, slightly slimy in wet weather, dry and matte in dry weather. Its colour is grey-violet, grey-greenish, olive-grey, darker in the centre, with distinct fine dark radial fibrous streaks, a key identifying feature. The margin is even, inrolled in young caps and slightly wavy in old ones.

The cap is 3–10 cm across and fairly thin-fleshed. Young caps are convex or bell-shaped, then flatten with a low, broad bump; in old mushrooms the centre sinks slightly, leaving the bump in the middle.

The colour is grey-brown, beige, yellowish grey or olive-grey. The cap is hygrophanous: dark when wet, with faint lines at the edge, fading almost to off-white as it dries, often in patches. The surface is smooth, a little sticky in damp weather and silky-shiny when dry.

The gills are notched (sinuate) where they meet the stem, moderately crowded and fleshy. They're whitish with a faint yellowish tinge when young, turning creamy-yellowish with age, especially toward the edge. That yellowish tone in the gills is a key identifying feature. The spore print is white.

The gills are attached to the stem, sometimes running slightly down it, and moderately spaced. They are white in young mushrooms, turn pink with age and become dull pink in old ones.

The spore print is pink. This is what separates a pinkgill from grey knights, domecaps and funnels, which all leave a white print.

The stem is 5-10 cm tall and 1.5-2.5 cm thick, firm, fleshy and cylindrical, whitish with a characteristic yellowish tinge, especially toward the base. The surface is smooth with fine lengthwise fibres. There's no ring.

The stem is 4–10 cm tall and 0.5–1.5 cm thick, white or greyish, smooth and silky, with fine lengthwise fibres. It is stuffed at first, then becomes hollow and brittle and is easily crushed between your fingers.

There is no ring, no veil remnants and no volva. The very base can have a little white mycelial fluff.

The flesh is firm, white in the cap and white with a yellowish tinge in the stem. It doesn't change colour when cut: it doesn't turn pink (unlike T. saponaceum) and doesn't darken. The smell is distinctly mealy-cucumber, the taste mild and pleasantly mushroomy with a hint of flour, with no bitterness.

The flesh is white, thin and brittle, doesn't change colour when broken and has no milk. The taste is mild or mealy, not bitter.

A distinct, pleasant mealy-cucumber smell, like freshly ground flour with a note of fresh cucumber. It's a useful identifying feature and comes through clearly when you cut the mushroom.

The smell is indistinct or faintly of flour; in the smelly form (Entoloma nidorosum) it is sharp and chemical, like bleach or ammonia. Drying mushrooms smell unpleasant. Don't rely on smell: the edible mushrooms it is mistaken for smell of flour as well.