CAP: (2-5 cm) wide, convex to broadly convex; surface dry, finely velvety when young, becoming conspicuously cracked and fissured, with yellow flesh showing in the cracks at maturity, red to dark red when young, pinker or dull brick red in age; flesh yellow to whitish, typically blueing when cut; odor and taste not distinctive.

PORE SURFACE: yellow when young, becoming olive-yellow to brownish yellow in age, typically blueing when bruised; pores angular, 1-2 per mm.

STALK: (2-5 cm) long, (6-12 mm) thick, nearly equal down to a tapered base, solid, reddish pruinose over a yellow ground color, with or without white to pale yellow basal mycelium; partial veil and ring absent.

SPORE PRINT: olive-brown.

MICROSCOPIC FEATURES: spores 12-15 x 4.5-7 μm, fusiform, smooth, pale brown.

FRUITING: solitary, scattered, or in groups on the ground in grassy areas, in woods, along roadcuts, and in gardens; July-September; occasional.

EDIBILITY: edible.

From Mushrooms of Northeastern North America Alan E. Bessette, Arleen R. Bessette, & David W. Fischer  Copright © 1997 Syracuse University, ISBN 0-8156-0388-6