Cap: 4-10 cm; convex, becoming broadly convex to flat, or shallowly depressed; firm and hard, at least when young and fresh; dry; bald or very finely velvety; with maturity often developing a network of cracks and fissures, especially over the center; when young and very fresh bright yellow marginally and pinkish orange centrally—but usually bright yellow to pale or very pale yellow when collected, with pink hints sometimes persisting over the cracked center; the margin not lined; the skin quite adnate and not peeling away easily.
Gills: Broadly attached to the stem; close or nearly crowded; often forked near the stem; short-gills infrequent; white, becoming creamy with age; usually bruising yellowish, then slowly brown to reddish brown; usually developing brownish spots and discolorations with age.
Stem: 2-6 cm long; 1-2 cm thick; more or less equal; bald; whitish; bruising and discoloring yellowish, then slowly brown.
Flesh: White; unchanging when sliced; quite firm when fresh.
Odor and Taste: Odor not distinctive, or faintly fragrant; taste usually oily and somewhat bitter or acrid, but occasionally not distinctive in older specimens.