Livid pinkgill (Entoloma sinuatum): How to Recognise It

• Cap: Ivory to light grayish-brown, up to 20 cm across, with a wavy, inrolled margin.
• Gills: Sinuate to nearly free gills, pale yellowish-white when young, turning pink and then reddish as the spores mature.
• Stem, ring and volva: Stem stout, white, no ring.
• Spore print: Pink (with reddish-brown tones).
• Where and when it grows: Deciduous woodlands (oak, beech, birch) on clay or chalky soils; late summer to autumn; can form fairy rings.
• Range in North America: Widely distributed in North America, ranging south to Arizona.

• St. George's mushroom, Calocybe gambosa: St. George's mushroom has crowded, cream-colored gills.
• the miller, Clitopilus prunulus: The miller has white, decurrent gills that turn pink as they mature.
• field mushroom, Agaricus campestris: The field mushroom has a ring on the stem, and its gills turn chocolate-brown at maturity.

Toxin: gastrointestinal irritant (unidentified alkaloid compounds). Severity: serious poisoning. Timing: Diarrhea, vomiting, and headache appear 30 minutes to 2 hours after ingestion. A delayed start is the dangerous part: hours without symptoms do not mean the mushroom was harmless.

Call Poison Control at 1-800-222-1222 (U.S.) right away, or your local emergency number. Keep any leftover mushroom, a photo of it, and note when it was eaten. Do not wait for symptoms and do not try home remedies. This page does not give medical advice.

A clear photo of the whole mushroom, including the base dug out of the ground, the gills and a spore print, lets the app and a mycologist narrow down what it might be and flag features that match Livid pinkgill. No photo, app or website can confirm that a wild mushroom is safe to eat. Use identification to know what to avoid, not what to cook.