How to tell Wood woollyfoot from Deadly webcap

The cap is 2 to 7 cm across, usually 3 to 6 cm, convex with an inrolled margin at first, then flattening, sometimes with a low broad bump or a slight dip; old caps have a wavy, wrinkled or grooved edge.

The surface is hygrophanous, smooth or finely fibrous, dry and matt, sometimes with small white felty spots. The colour varies a lot: pinkish cream, yellowish buff, ochre or reddish brown, darker in the centre.

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.

The gills are widely spaced and narrow, narrowly attached or almost free, pale yellowish at first and turning reddish brown with age.

The spore print is white to pale cream.

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 3 to 8 cm tall and 0.3 to 0.8 cm thick, cylindrical and slightly wider at the base, tough and hollow, cap-coloured or yellowish brown, paler and finely frosted at the top. There's no ring.

The lower half is densely covered in white to yellowish woolly hairs that bind the leaf litter at the base.

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, tough and pale yellowish to brownish yellow.

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

The smell is faint and indistinct, slightly sour according to some descriptions. The taste is burning and peppery.

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.