Cap 3-9 cm broad, plano-convex becoming centrally depressed at maturity; margin wavy to lobed, inrolled when young, incurved at maturity; surface dry, minutely hairy, nearly smooth, or with small flattened scales in age; color when fresh, violet to lilac-brown, soon fading to vinaceous-brown or tan; flesh white, tough; odor and taste mild.
Stipe 2-4 cm long, 1.5-2.5 cm thick, solid, tough, pliant, tapering to a narrowed base; attachment variable: central, eccentric or lateral; surface pubescent, sometimes weathering smooth in age, concolorous with the cap, i.e. violaceus when young but fading to tan, usually retaining some lilac tint; veil absent.
Spores 5-7 x 2.5-3 µm, elliptical, smooth, nonamyloid; spore print white.
Solitary, scattered to occasionally in cespitose clusters on hardwood logs and stumps; fruiting fall and spring.
Edible, but tough.
Panus conchatus is distinguished by a purplish usually smooth cap which fades to tan, decurrent gills, and lignicolous habit. It looks like a cross between a Blewit (Clitocybe nuda), and an oyster mushroom (Pleurotus ostreatus), but despite it attractive appearance and non toxic reputation, it's too tough to have culinary value. A related species, Panus rudis, has a conspicuously hairy, reddish-brown cap, sometimes with purple tones when young, but is rare in our area.