Cap: (1.5)2 — 5(5.5) cm, hemispherical to convex when young to broadly umbonate or plane in age, smooth, hygrophanous, dark dull red-brown when moist, whitish when dry. Often with a darker band along the margin (zonate) which disappears as the mushroom completely dries out. The flesh is red-brown to cream-colored and thin.
Gills: Close, adnate to adnexed, cream-colored when young, later mottled digny brown to soot-black. Gill edges white and slightly fringed.
Spore Print: Jet Black
Spores: 12 × 8 µm, smooth, ellipitic-citriform, thick-walled.
Stipe: (2)3.5 — 8(10) cm long, (2)3 — 7(9) mm thick, equal or tapered at the ends, reddish brown to whitish, pruinose, hollow, no veil remnants, longitudinally white-fibrillose and white-powdered, striate at the apex or twisting vertically down the entire length of the stipe, Stem base and mycelium occasionally staining blue.
Taste: Farinaceous when fresh, saliferous (salty) when dried.
Odor: Slightly farinaceous.