Lyophyllum immundum

We don't recommend it. Species-level identification without a microscope is practically impossible (the genus Lyophyllum is taxonomically difficult), and the genus includes conditionally edible species and species of little value. Culinary value is low — the flesh is thin and lacks a pronounced flavor. It's safer to skip this species.

Probably nothing, or mild gastrointestinal upset (nausea, discomfort) in some people. No serious toxins have been described in the genus Lyophyllum. If you've eaten it, keep an eye on how you feel; if symptoms appear, see a doctor and bring samples of the mushroom for identification.

The cautious forager's rule at MycoNote: when there is no confident culinary tradition and the risk of confusion with other species in the genus remains, we mark it unknown and recommend skipping it. That doesn't mean the mushroom is definitely poisonous; it means we don't have enough data to recommend eating it.

In broadleaf and mixed forests — mostly under oak, beech and hornbeam. It loves damp spots with a thick layer of leaf litter, forest edges and the slopes of forest ravines. A saprotroph. It often grows singly or in groups of 2-5 fruiting bodies.

An uncommon species in the Carpathians, Prykarpattia, Polissia, and the Western and Right-Bank forest-steppe. Every find has scientific value — it's worth documenting with photos and the location.

August — November, peaking in September–October. It loves a damp, cool autumn.

With other small gray gilled mushrooms: species of the genera Tricholoma (knights), Clitocybe, Collybia. Without microscopic analysis of spores and basidia, reliably identifying the species is impossible. Hence the rule: any small gray mushroom with a white spore print and no clear distinguishing features — don't take it to eat.

Photograph it in its habitat and in your hand from different angles. Save the location of the find (coordinates on your phone). If you're curious, you can make a spore print (white paper, 6 hours) and look for similar identifications on iNaturalist UA. But don't eat it. This mushroom's value is scientific, not culinary.