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Cantharellus subalbidus, the white chanterelle, is a fungus native to California and the Pacific Northwest region of North America. It is a member of the genus Cantharellus along with other popular edible chanterelles. It is similar in appearance to other chanterelles except for its cream to white color and orange bruising.[2]
Cantharellus subalbidus may form a mycorrhizal association with species of pine, hemlock, Douglas-fir, and Pacific madrone.[3][4][5] C. subalbidus has been found to be more common in old-growth forests than in younger forests.[6]
The mushroom is white to cream in color,[7] later darkening to yellow-orange.[3] The cap is 5–15 cm (2–6 in) wide, flat to depressed, becoming infundibuliform (vaselike) with age.[7] The stalk is 2–7 cm tall and 1–5 cm wide, tapered, with yellow-brown spots due to bruising and age.[7] The spores are white, elliptical, and smooth.[7]
Several other species of chanterelle may be found in western North America:
Additionally, Leucopaxillus albissimus,[7] Hygrophoropsis aurantiaca, Chroogomphus tomentosus, and species in the genera Craterellus, Gomphus, Omphalotus, and Polyozellus may have a somewhat similar appearance to C. subalbidus.
A choice edible, they can be prepared by being sautéed or cutting into chunks and baking at 350 °F (177 °C) for 10 minutes.[8]
Cantharellus subalbidus, the white chanterelle, is a fungus native to California and the Pacific Northwest region of North America. It is a member of the genus Cantharellus along with other popular edible chanterelles. It is similar in appearance to other chanterelles except for its cream to white color and orange bruising.
Cantharellus subalbidus may form a mycorrhizal association with species of pine, hemlock, Douglas-fir, and Pacific madrone. C. subalbidus has been found to be more common in old-growth forests than in younger forests.
