The scientific profile
From the latest record: 2026-07-04.
Hymenium
Gills whitish, close to almost distant, narrowly attached to the stipe
Cap
Convex to broadly convex or bell-shaped, often with a small central depression or bump; dry, smooth to slightly wrinkled; reddish-brown when young, fading to buff or pale tan
Hymenium Attachment
Adnate to adnexed, sometimes almost free
Stipe
Very slender, tough, wiry, shiny and mostly smooth; pale near apex, reddish-dark-brown-blackish toward base
Spore print
Spore print white
Ecology
Saprobic on fallen conifer needles, twigs, bark, leaf litter, grass stems and woody debris; scattered to gregarious, summer to late autumn
Edibility
Edible, dried and used for strong garlic flavouring
Fruit body
Fruit body small; stipe up to ~6 cm long, ~0.5–3 mm thick
Dimensions
Cap ∅ ~0.2–3 cm
Flesh
Flesh very thin, pale, insubstantial, unchanging when cut
Chemical reactions
No distinctive macroscopic reaction
Odour
Very distinctive garlic-like to onion-like
Taste
Strongly garlic-like, sharp
Microscopy
Spores smooth, ellipsoid to pip-shaped, inamyloid, ~6–10(–11) × 3–5 µm; pleurocystidia absent; cheilocystidia clavate to cylindrical or irregular, lobed, with knob-rod-like projections
Overview
Tiny white-pale-brownish garlic-scented marasmioid mushroom
2005). Mycologia 97(3): 678.