Stropharia Rugosoannulata - Hat diameter from 50 to 200 (250) mm. Yellowish, yellow-brown, gray-brown or more often red-brown with purple shades, with age fades to become gray-gray or ochowożolittawy, thick-meaty. Shape in young sporocarps, later convex, finally flat, sometimes slightly concave. The surface is fibrous, slightly scaly, dry, viscous in wet state, often wrinkled. In the early stages of development covered with thickening, which then disappear or remain in the form of spots. The shore is long rolled up, with age often torn, sometimes with the remains of the ring.

Gills young light gray, later gray-violet, at last purple-colored, with a lighter blade, medium thick, slow.

Stem whitish, cream-colored, later darkening brownish-white with a membranous ring. Cylindrical or slightly enlarged base. Base with small mycelium ryzoid. Lengths from 90 to 100 (150) and thicknesses from 10 to 16 (20) mm. Long-fibred surface, striated along the ring. Strong, full.

Membrane ring, characteristically roughly serrated from the top, star-shaped, from the bottom, not always typically educated.

The flesh is whitish, unchanging under pressure. The smell of delicate radish, a mild flavor resembling raw potatoes.

Occurrence: In parks, gardens, grassy grasslands, on fertilized soils, wood chips, plant debris and garden waste. The fruiting bodies are gregarious or scattered from August to October.

Value: Mushroom edible conditionally, not well tolerated by everyone, insufficiently heated can cause digestive disorders.