How to tell The miller from Wood pinkgill

The cap is 3-10 cm across, hemispherical when young, later flat-convex to funnel-shaped with a thin, wavy margin. It's white to cream, with a faint greyish-pink tint in old mushrooms. The surface is smooth and dryish, slightly sticky in wet weather. The margin is thin.

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 decurrent (running down the stem), crowded and thin. They're whitish when young, turning pink with age as the pink spores ripen. The spore print is PINK. That narrows things down to a few genera, but it doesn't separate the miller from the livid pinkgill, whose print is pink too. Most gilled mushrooms leave a white or brown print, so a pink one tells you it's either the miller or an Entoloma.

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 3-7 cm tall and 0.7-1.5 cm thick, cylindrical and relatively short, often tapering toward the base. It's white to cream, with fine lengthwise fibres. No ring and no volva.

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 and white and doesn't change colour when cut. The smell is distinctly mealy, like raw dough or freshly milled grain, and it's the most characteristic feature of the species.

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.

Distinctly mealy and pleasant, like raw dough or freshly milled grain (Russian sources call it "the smell of cucumber flour"). It's fresh, not rancid, which sets it apart from the livid pinkgill: its smell is mealy too, but with a sour or rancid 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.