The cap of L. rufulus is 3–10 cm (1.2–3.9 in) wide, broadly convex, becoming flattened and eventually shallowly funnel-shaped, sometimes with a slight umbo.
The cap margin (edge) is initially curved inwards but becomes curved upward in maturity.
The surface is usually uneven or wrinkled.
It is brownish red at first, but fades to orange-brown with age.
The attachment of the gills to the stem is adnate (squarely attached) to subdecurrent (running slightly down the length of the stem).
They are packed close together, at first pinkish-yellow, but with age become a darker red or reddish brown.
The gills are not forked, nor do they stain a different color when bruised.
The stem is 4–8 cm (1.6–3.1 in) long, about 0.5–1.5 cm (0.2–0.6 in) thick, nearly equal or slightly enlarged downward, dry, smooth, and reddish brown.
It may be solid or stuffed (filled with cotton-like mycelia), but may become partially hollow with age.
The flesh is firm, white to pinkish-orange, and does not stain when cut.
The latex is scant, white, unchanging, and does not stain tissues.
Its taste is mild.
The spore print is white to creamy yellow.

The mushroom is edible, with a mild taste and a slight odor of maple syrup.
American author David Arora suggests that the fruit bodies may be used in a manner similar to the candy cap mushrooms, despite being not as fragrant.
Chefs in the San Francisco Bay Area have been known to use it for desserts such as ice creams, cakes and caramels.
The cap of L. rufulus is 3–10 cm (1.2–3.9 in) wide, broadly convex, becoming flattened and eventually shallowly funnel-shaped, sometimes with a slight umbo. The cap margin (edge) is initially curved inwards but becomes curved upward in maturity. The surface is usually uneven or wrinkled. It is brownish red at first, but fades to orange-brown with age. The attachment of the gills to the stem is adnate (squarely attached) to subdecurrent (running slightly down the length of the stem). They are packed close together, at first pinkish-yellow, but with age become a darker red or reddish brown. The gills are not forked, nor do they stain a different color when bruised. The stem is 4–8 cm (1.6–3.1 in) long, about 0.5–1.5 cm (0.2–0.6 in) thick, nearly equal or slightly enlarged downward, dry, smooth, and reddish brown. It may be solid or stuffed (filled with cotton-like mycelia), but may become partially hollow with age. The flesh is firm, white to pinkish-orange, and does not stain when cut. The latex is scant, white, unchanging, and does not stain tissues. Its taste is mild. The spore print is white to creamy yellow.
The mushroom is edible, with a mild taste and a slight odor of maple syrup. American author David Arora suggests that the fruit bodies may be used in a manner similar to the candy cap mushrooms, despite being not as fragrant. Chefs in the San Francisco Bay Area have been known to use it for desserts such as ice creams, cakes and caramels.
Lactarius rufulus