Pretzel Cap mushrooms are small in size, averaging 3-10 centimeters in diameter, and grow in tight clusters with convex caps on top of tall, slender stems. The caps are firm and can range in color from golden-orange to brick red depending on maturity, and the color gradually fades to white around the edges. The top of the cap may also contain some white flakes. The crowded gills are cream to ivory when young, turning a purple-grey to brown as the mushroom ripens and the stem is slender and off-white to pale yellow.

Pretzel Cap mushrooms must be cooked and are best suited for boiling, sautéing, and pan-frying. Due to their small size, they can be used whole, stems included. They are commonly used in risottos, stir-fries, soups, stews, bruschetta, and egg dishes such as scrambles, frittatas, or omelets. They can also be pan-fried and served as a side dish to salmon or grilled steak, or pickled for extended use.

Pretzel Cap mushrooms are rich in vitamins like thiamin, riboflavin, and niacin, and minerals including calcium, potassium, and sodium.