CAP: (4.5-15.5 cm) wide, convex when young, becoming broadly convex to nearly flat or slightly depressed in age; surface dry, often finely cracked in age, slightly sticky when moist, whitish to buff or pale gray-brown when young, dingy brown with occasional rose tints in age; flesh whitish or pale yellow, sometimes slowly staining blueish or pinkish when cut or bruised; odor not distinctive; taste mild or slightly bitter.

PORE SURFACE: whitish to pale yellow when young, becoming yellow to greenish yellow in age, staining greenish blue, then grayish brown when bruised; pores circular, becoming nearly angular in age, 1-2 per mm.

STALK: (5-12 cm) long, (1-2.5 cm) thick, nearly equal or enlarging downward, solid, whitish when young, sometimes yellow at the apex, with occasional reddish flushes near the base in age, smooth to slightly reticulate near the apex, often with white mycelium at the base, sometimes blueing slightly when cut or bruised; partial veil and ring absent.

SPORE PRINT: olive or olive-brown.

MICROSCOPIC FEATURES: spores 9-15 x 3-5 μm, narrowly oval to subfusoid, smooth, pale brown.

FRUITING: solitary, in groups, or caespitose on the ground under mixed hardwoods, especially oaks; July-September; occasional to fairly common.

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