It is characterized by its medium to large, relatively slender-statured fruit bodies with an almond odor, and growth often on or near rotting conifer wood.

The species was first described scientifically by American mycologists Alexander H. Smith and Lexemuel Ray Hesler in a 1942 publication.

Beneath the slime layer are hairs that are plastered tightly to the surface, which clump together a few at a time to form many little streaks.

The firm white flesh of the cap is thick—1 cm (1⁄2 inch) near the stem attachment—and tapers evenly to the margin.

It has a mild taste and a characteristic fragrant odor that resembles almonds,[5] or "crushed peach pits".

The gills have even edges, and are narrow but become broad in large caps (8–12 mm), ranging in color from creamy white to pinkish-buff.

[7] Smith does not recommend the mushroom for consumption, noting, "I have been informed by a number of collectors that the species is edible, but many of them thought it was a Clitocybe or a Tricholoma!".

[6] Hygrophorus variicolor is very similar in overall appearance, differing only in having a stem made slimy by a gelatinous partial veil.

[12] The fruit bodies of H. bakerensis grow scattered, clustered, or in groups on the forest floor under conifers.

They are common at elevations of 1,000 to 4,000 ft (300 to 1,220 m) throughout the Pacific Northwest region of the United States and the northern Rocky Mountains, and have been collected from California, Idaho, Washington, and Oregon.