The skin of the cap is tan or brownish, usually with a lighter edge;[3] it is smooth, bald, and dry to viscid.

[3] In young specimens, the meat is relatively firm, but it very soon becomes spongy and holds water, especially in rainy weather.

Leccinum scabrum has been found in association with ornamental birch trees planted outside of its native range, such as in California.

[4] Several different species of Leccinum mushrooms are found in mycorrhiza with birches, and can be confused by amateurs and mycologists alike.

[8] A few reports in North America (New England and the Rocky Mountains) after 2009 suggest that Leccinums (birch boletes) should only be consumed with much caution.

[9][10] In Nordic countries all Leccinum species are considered likely poisonous unless cooked for at least 15-20 minutes.