Powdery Brittlegill

ap 3–8cm across, convex then flattening, with greyish, dark colours, olive, violet-grey, greyish sepia or chestnut or tinged with dull green, wine or violet, firm, rather fleshy, sometimes greasy, usually matt, often as if powdered when dry, half to three quarters peeling. Stem 30–70 x 7–20mm, white. Flesh white. Taste mild or very slightly hot. Gills adnexed, pale buff, often forked