CAP: (8-30 cm) wide, broadly convex, becoming nearly flat, occasionally slightly depressed in age; surface dry, sometimes finely cracked in age, not sticky or slimy, dark to bright purple when young, becoming purple-brown or dark reddish brown, dull brown, or cinnamon in age; flesh white, not staining blue when cut or bruised, staining purplish-buff with FeSO₄; odor not distinctive; taste very bitter.

PORE SURFACE: white at first, becoming pinkish, then dingy pinkish brown, or occasionally brown at maturity, usually staining brown when bruised; pores circular, 1-2 per mm.

STALK: (6-20 cm) long, (1-5 cm) thick, equal or enlarging downward, solid, white to brown, developing olive or olive-brown stains from the base upward as specimens mature or overall when handled, finely reticulate at the apex, smooth below; partial veil and ring absent.

SPORE PRINT: reddish brown or dull pinkish brown.

MICROSCOPIC FEATURES: spores 10-14 x 3-4.5 μm, suboblong to nearly fusoid, smooth, pale brown.

FRUITING: scattered, in groups, or caespitose on the ground under hardwoods, especially beech and maple or in oak-pine woods, also under hemlock; July-September; fairly common.

EDIBILITY: inedible, bitter.

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