Cap: 2.5-10 cm; convex, becoming broadly convex to more or less flat; dry; fairly smooth, sometimes beginning to crack in age; red to reddish brown, or olive brown to brown; fading; the margin inrolled when young, and with a small projecting sterile portion.
Gills: Running down the stem; distant or nearly so; yellow to golden yellow, dirtying with age; not bruising blue; thick; sometimes forking; sometimes with cross-veins.
Stem: 3-9 cm long; .5-1.5 cm thick; more or less equal, or tapering to base; sometimes appearing “ribbed” near the apex at the termination points of the gills; yellowish, with reddish dots and scruffies; basal mycelium yellow.
Flesh: White to pale yellow.
Odor and Taste: Odor not distinctive; taste mild.
Chemical Reactions: Cap surface blue with ammonia.
Spore Print: Yellowish to dirty yellow.
Microscopic Features: Spores 8-14 × 3-5 µ; smooth; long-elliptical to sausage-shaped.