The edible species has fruit bodies up to 2.5 cm (1.0 in) wide that range in color from light yellow to reddish brown depending on their age.

The smooth peridium (outer skin) is 200–250 μm thick, and made of two distinct layers of tissue.

The inner layer of the peridium is made of thin-walled, hyaline (translucent) hyphae measuring 2.5–5 μm wide.

[1] The internal spore-bearing tissue of the truffle, the gleba, has a brown to reddish-brown color in mature specimens.

The surface of the spores features a honeycomb-like reticulum (network or ridges) punctuated by spines measuring 2.5–4 μm.