How to tell Ivory woodwax from White knight

The cap is 4-8 cm (4-5 cm in young ones), hemispherical at first, then convex to flattened with a small umbo. It's white or creamy white with a faint yellowish tint, especially at the centre. In wet weather the surface is moist and slimy, with a thick layer of clear slime; in dry weather it dries out and becomes smooth.

The cap is 4–10 cm across. Young caps are conical to convex with an inrolled margin, then flatten out around a small, low boss, often with a wavy edge. In the white knight the margin is smooth; a ribbed margin points more to the chemical knight of birch woods.

The colour is white to cream, sometimes with a pale yellow tinge. With age the centre turns ochre or yellowish brown, and old caps develop ochre spots. The surface is dry, matt and smooth, and stays dry even in rain.

The gills are widely spaced, thick and decurrent (typical of the genus), white at first and cream with age. The spore print is white.

The gills are white, later pale yellowish, thick, fairly distant and of unequal length. They are clearly notched just before the stem, and their edges are finely toothed.

The spore print is white. Pink or chocolate-brown gills mean a field mushroom relative; gills running down the stem point to a funnel.

The stem is up to 10 cm tall and 0.5-1.5 cm thick, cylindrical or tapering toward the base. It's white and slimy in wet weather, with a white mealy coating at the top. It's hollow inside, with no ring.

The stem is 3–8 cm tall and 0.8–1.5 cm thick, cylindrical, sometimes slightly wider at the base. It's white to pale yellowish brown, powdery at the top, finely fibrous lower down, and slowly browns when handled.

There is no ring, no veil remnants and no bag-like volva at the base. If you find such a sac, you're holding an amanita.

The flesh is white, firm in young mushrooms and watery with age. It doesn't change colour when cut, and the mushroomy taste is faint and unremarkable.

The flesh is white and firm, thick in the cap, and doesn't change colour noticeably when cut (some authors note a faint pink tint). The taste is acrid and burning, with bitterness.

A faint, mildly pleasant mushroomy smell; some sources mention a hint of almond or resin. The taste is bland and mild.

The smell is strong and unpleasant: sharp like radish, with a sickly sweet note of honey and a mealy edge when cut. Young specimens smell less, mature ones can be smelt from a distance. A nauseating chemical smell, like cooked beetroot or coal gas, belongs more to its relatives, the chemical knight of birch woods and the gassy knight (Tricholoma inamoenum).