[1][2] The species can be described as follows:[1][3][4] The strong taste and smell of garlic is a product of the separation of γ-glutamyl-marismin.

This species was originally documented by Nikolaus Joseph Freiherr von Jacquin in 1773 and subsequently it was long known as Marasmius alliaceus, a designation established by Elias Magnus Fries.

[5][2] The most likely species to be confused is the fairly common Mycetinis scorodonius, which is distinguished by a bare shiny red-brown stem.

Mycetinis querceus (once wrongly identified with: M. prasiosmus[6]) has a velvety stem like M. alliaceus, but the colour is purple-brown.

[1][7] Related garlic-smelling species also occur in America; examples are Marasmius perlongispermus and Mycetinis copelandii.