Cap: 3-11 cm; convex becoming planoconvex or nearly flat, usually with a broad central bump or nipple; dry; often becoming somewhat pitted or wrinkled with maturity and developing fine lines along the margin; when young pale brown, becoming creamy white or very pale brownish with a darker brown or reddish brown center; in old age sometimes uniformly pale brownish or dirty cream.
Gills: Broadly to narrowly attached to the stem; close or nearly distant; whitish, sometimes discoloring grayish.
Stem: 4.5-15 cm long; about 1 cm thick; tough; equal; dry; straight; whitish or very pale brownish; bald or finely silky; smooth or with shallow longitudinal grooves; basal mycelium white.
Flesh: Whitish; thin.
Odor and Taste: Tatse mild or slightly bitter; odor not distinctive or faintly of almonds.
Chemical Reactions: KOH negative to grayish or brownish on cap surface.
Spore Print: White.
Microscopic Features: Spores 7-9 × 3-5 µ; smooth; more or less elliptical; inamyloid. Pleurocystidia abundant; fusoid-ventricose; to 120 × 18 µ. Cheilocystidia cylindric, fusiform, or clavate; to 65 × 15 µ. Pileipellis hymeniform. Trama dextrinoid. Caulocystidia filamentous with subclavate to cylindric apices; to about 75 × 10 µ.