How to tell Trumpet chanterelle from Deadly webcap

The cap is small, 1 to 6 centimetres across. Young caps are convex with an inrolled margin; with age they become funnel-shaped, with a deep hollow in the centre that runs into the hollow stem, and a wavy, often split margin. The surface is dry and finely scaly-fibrous. The colour is yellow-brown, greyish brown or dark ochre, darker in the centre. That funnel, hollow right through, is characteristic of the species.

The cap is 3 to 8 cm across. It starts conical or bell-shaped, then becomes convex and flattened, but keeps a bump in the middle. The bump is often pointed but can be blunt, so it isn't a reliable feature.

The colour is tawny orange, fox brown or reddish brown. The surface is dry, finely felty and fibrous, sometimes finely scaly towards the margin.

There are no true gills. Instead, the underside of the cap has low, sparse, forked and interconnected vein-like ridges that run down the stem. At first they're greyish yellow or ash-grey, with a bluish-grey tint. The spore print is whitish or pale cream. Veins instead of true gills are a hallmark of the chanterelle family.

The gills are true, thin and broad, fairly widely spaced and attached to the stem. In young specimens they're ochre to cinnamon-orange and hidden by a cobweb-like veil stretching from the cap edge to the stem. As the spores ripen, the gills turn rusty brown.

The spore print is rusty brown. Those true gills are what separate it from chanterelles, which have only thick, forked ridges underneath.

The stem is thin, 2 to 8 centimetres long, and hollow, continuous with the hollow in the cap. Its defining feature is its bright yellow or yellow-ochre colour, which earned the mushroom the name yellowfoot chanterelle. It's smooth, sometimes slightly flattened or grooved, with no ring and no volva, and it flows smoothly into the funnel-shaped cap.

The stem is 5 to 12 cm tall and 0.5 to 1.5 cm thick, cylindrical, slightly thickened or tapering at the base. It's the same colour as the cap or paler, with a fibrous surface.

The key feature is yellow to golden bands or a zigzag pattern left by the veil, clearest on young specimens. On old ones they can almost disappear.

The flesh is thin, elastic and yellowish grey, and barely changes colour when cut. The taste is mild and pleasant, with a faintly peppery note that's most noticeable in the raw mushroom. Thin as it is, the flesh is fragrant, holds its shape well in cooking, and shows its best when dried.

The flesh is yellowish to orange-yellow, rusty brown at the stem base, and doesn't change colour when cut.

The smell is pleasant, mild, fruity and mushroomy, and it grows rich and intense as the mushroom dries. For identification, rely above all on the hollow funnel-shaped cap, the grey-yellow vein-like underside and the bright yellow hollow stem.

The smell is faint and slightly radish-like. It won't help you identify it. Never taste it, not even a small piece: the toxin works in small amounts.