 The cap is convex to broadly convex before flattening out in age, and reaches diameters between 5 and 17 cm (2.0 and 6.7 in) wide. The surface is dry to moist, smooth, and in maturity appears to be made of flattened fibers arranged radially. As the mushroom ages, the cap color changes from white to fuscous (dusky brownish grey) or brown, usually with olive, grayish or pale tan regions. The cap margin, initially curved downward, lifts up and becomes lobed or irregular with age. The flesh is thick and white, with a strongly farinaceous odor similar to cucumber or watermelon rind. Gills initially have an emarginate (notched) to adnate attachment to the stipe, but pull away as the mushroom matures to become seceding or almost free from attachment. They are thick and closely spaced, and whitish in color, sometimes developing pale pink tints. The solid stipe measures 4 – 14 cm (1.6 – 5.5 in) long by 1.3 – 3.5 cm (0.5 – 1.4 in) thick, and is either equal in width through its length or slightly club-shaped. It has a dry surface, and a texture that is smooth to silky fibrillose above the ring, and appressed fibrillose to scaly below the ring. The ring, located in the middle to upper half of the stem, is sometimes inconspicuous. The edibility of the mushroom is unknown with certainty, although it has been noted to have a strongly farinaceous taste, and an unpleasant odor "strongly reminiscent of rotting white potatoes."
