[3] It belongs to the white rot fungi and is a medium-sized agaric having a very open and convex cap, almost flat, with a diameter of 3–10 centimetres (1–4 inches).

Underneath, it has numerous whitish radial plates adherent to the foot, later turning to a brownish-grey colour, and light elliptic spores of 8–11 by 5–7 micrometres.

The white fibre foot is generally curved, having a membranous ring on the top part which promptly turns to tobacco colour due to the falling spores.

[1] It is cultivated and sold in the United States, Chile, Japan, Korea, Italy, Australia and China.

In East Asia, it is used fresh and rehydrated in various dishes, including stir-fry, soup, stew, and hot pot.