Cap: 1.5-4.5 cm; more or less flat, sometimes becoming depressed; dry; fairly smooth, or finely velvety; olive to olive brown or yellowish brown.
Gills: Attached to the stem but not running down it significantly and often pulling away from it in age; distant or nearly so; yellow to golden yellow; not bruising; thick.
Stem: 4-6 cm long; up to almost 1 cm thick; tapered downward; yellowish, with reddish and brownish stains or hairs.
Flesh: Pale yellow; not staining when exposed.
Taste: Mild; odor not distinctive.
Chemical Reactions: Cap surface immediately purplish gray with ammonia, then dark red. Iron salts weakly olive on flesh.
Spore Print: Not recorded; presumably yellowish to brownish yellow.
Microscopic Features: Spores 9-12 × 4-5 µ; smooth; long-elliptical to spindle-shaped; weakly dextrinoid.