Like other species in the genus, it has a lamellate (gilled) hymenium and forms a mycorrhizal association with the roots of living trees, specifically beech and oak in North and Central America.

[3] The cap is initially convex before flattening out in age, sometimes developing a central depression; it attains a diameter of 4–10 cm (1.6–3.9 in).

The cap surface is dry, with a somewhat velvet-like texture, and often develops cracks in maturity that reveal the pale yellow flesh underneath.

Suitable culinary uses include sauteing, adding to sauces or stuffings, or raw as a colorful garnish.

[8] The fruit bodies of Phylloporus rhodoxanthus grow on the ground singly or in small groups in deciduous forests of oak and beech.