How to tell Clustered domecap from Wood pinkgill

The cap is 4–12 cm, hemispherical when young, then flattening to plano-convex and almost flat in old mushrooms, with a slightly raised centre. The colour varies: greyish, brownish, ochre, sometimes almost white or chocolate. The surface is smooth and dry, slightly sticky in wet weather, and the skin doesn't peel.

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 attached to the stem or run slightly down it. They're white when young, yellowing with age, and cream with an ochre tint in mature mushrooms. Crowded. Spore print 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 1–3 cm thick, cylindrical, sometimes a little curved from growing in a cluster. It's whitish grey, with no ring and no volva. At the base it's often fused with its neighbours in the cluster into a shared "heel".

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 white, springy when young, becoming cottony and moist with age. It does NOT change colour when cut. It's slightly cartilaginous in the stem and more tender in the cap.

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.

The smell is faint and mushroomy, with nothing distinctive. The taste is mild, bland and neutral; some have a barely noticeable sweetish note.

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.