Their main distinguishing feature is the small, rigid projections (scabers) that give a rough texture to their stalks.

The cap is broadly convex, and be buff to yellow-orange or ochre, bright red-brown or brick red.

[1] The flesh is white to pink, turning green-blue or grey, then black when cut, particularly in the stipe.

[1] It is mildly toxic (causing nausea and vomiting) unless given proper heat treatment: frying or boiling for 15–20 minutes is necessary.

It is commonly harvested for food in Finland,[3] Latvia, Lithuania, Estonia, Belarus, southeast Alaska and Russia.