Cap: 1-6 cm across; bell-shaped at first, becoming broadly bell-shaped, broadly convex, or nearly flat; smooth, silky, or very finely velvety; dark reddish brown, often with a paler margin; fading with age.
Gills: Attached to the stem (sometimes by a notch); close; whitish, becoming yellowish to pinkish yellow.
Stem: Up to 8 cm long and 5 mm thick; more or less equal; dry; finely velvety; tough; colored like the cap, but paler above and darker below.
Flesh: Insubstantial; brownish.
Odor and Taste: Odor strong, reminiscent of cucumbers or fish; taste mild or slightly fishy.
Spore Print: Variable; whitish, pinkish, dirty yellowish, pale pinkish brown.
Chemical Reactions: KOH dark olive, then gray on cap surface.
Microscopic Features: Spores 7-9 × 3-4.5 µ; smooth; elliptical; inamyloid. Enormous, lanceolate cystidia (up to 90 µ long and over 20 µ wide) on cap