Described as a new species in 2004, it was originally found in the Thai highlands growing in sandy or laterite-rich soil in dry lowland dipterocarp forests.

The outer tissue layer, the exoperidium, splits open in a star-like fashion into 3–9 rays.

The fungus fruits during the rainy season in May and June, in sandy or laterite-rich soil.

[4] Young fruit bodies are collected from the wild and sold in the markets of Thailand.

Thai people eat the blanched mushroom with nam phrik (Thai chilli pastes) or nam chim (dipping sauces), or cooked in curry and also only boiled in water with fish sauce and palm sugar.