Local Name
Niora sok’o (1).

Description
Cap: The cap is 1–3 cm, convex, becoming broadly convex or broadly bell-shaped but often developing a central depression or bump, dry, bald, becoming slightly wrinkled, medium brown when very young but soon fading to buff or pale tan, with or without a slightly darker center. Gills are narrowly attached to the stem, whitish, close or nearly distant. Stem: The stem is 3–6 cm long, 0.1–0.3 cm thick, equal, dry, shiny, bald, or with a few tiny hairs near the base, whitish to pale tan, becoming reddish to dark reddish brown by degrees from the base up. Flesh: The flesh is very thin, insubstantial, odor and taste strongly of garlic or onion. Spores: The spores are 8–9 X 4–5 µm, ellipsoid, coloerless.
Habitat: On the fallen needles of conifers, but occasionally found on the mossy bark of living hardwoods or conifers. Season: Summer, autumn.
Distribution: All regions of Georgia (2).

Uses
Edibility: Edible, usefull as a seasoning for food instead of garlic (1).

References
1. Nakhutsrishvili, I.G. (2007) Fungi of Georgia. Tbilisi: Buneba Printi.
2. Nakhutsrishvili, I.G., et al. (1986) Flora of Spore-producing Plants of Georgia (Summary). Tbilisi: Metsniereba (Russian).