Dry cap finely subtomentose, brown with dull violet tints when young, soon bright rusty brown. Margin of cap usually has characteristic bevel. Mild taste.
Tubes are white at first, developing a pinkish flesh color tone with age, bruises brown.
Stipe ornamentation appears to be variable (reticulate or not).
Cap: 3-10 cm; convex to broadly convex or nearly flat in age, but often with a distinctively folded or creased edge, described as “truncate or beveled” by the original author of the species (see the illustration to the right), creating a flat-sided profile when viewed from the side; dry; finely velvety when young; purple-brown when young, fading to pinkish brown or tan.
Pore Surface: Whitish when young, becoming dingy pinkish tan with age; often bruising brown; pores angular, 1-3 per mm; tubes to about 1 cm deep.
Stem: 4-8 cm long; up to 3 cm thick; more or less equal; smooth; not reticulate; colored like the cap or a little paler—even when young, or brownish; bruising brown and discoloring brown with age or after handling.
Flesh: White; unchanging or staining pinkish to brownish in spots on exposure.
Odor and Taste: Odor often sweet and thick; taste mild.
Chemical Reactions: Ammonia negative to pinkish or dark red on cap (darker when the cap is young and has more purple in it); negative on flesh. KOH grayish to blackish on cap; negative on flesh. Iron salts olive on cap; olive or bluish gray on flesh. (Data from my own collections.)