Cap: 7-18 cm; convex or blocky at first, becoming broadly convex; dry; whitish underneath brown, pressed-down fibers that remain tightly affixed or become aggregated into small scales; often bruising reddish.
Gills: Free from the stem; close; pink when young, often bruising reddish; later dark chocolate brown to blackish; covered when in the button stage with a whitish to brownish partial veil.
Stem: 4-12 cm long; up to 3 cm thick; more or less equal above a slightly to moderately swollen base; with a skirtlike, whitish to brownish ring; whitish; bruising reddish orange; fairly smooth; base sheathed in whitish to brownish veil material.
Flesh: White; changing to reddish or brownish red when sliced.
Odor and Taste: Odor not distinctive or sweet and fruity; taste similar.
Chemical Reactions: Cap surface sometimes (but not always) yellow with KOH.
Spore Print: Dark chocolate brown.
Microscopic Features: Spores: 5-8 × 4.5-6 µ; elliptical. Cheilocystidia up to 30 × 12 µ; clavate to cylindric.